Mama Irene's Kueh

19/04/2026

Last weekend's kueh.
Pulot Inti Ver. 2.0
By

Verdict: Even better the second time around.

The husband owned this process entirely, following instructions from meticulously. Thank you. 🙏

My suggestions for quicker shortcuts were left unheard..😅

Individual rice grains were plump and al-dente. He insisted on getting the blue pea flower. If only we could get freshly grated coconut.

No rule for scale..my only comment was these parcels were big, like bigger than an extra -large egg. Very generous serves.

14/04/2026

03/04/2026

Kanom sai sai
ขนมใส่ไส้

Kanom filled with a filling.
Shredded coconut cooked in caramelised palm sugar
Wrapped in glutinous rice dough
And then covered in coconut cream
All tucked in a banana leaf parcel

Kanom filled with a filling

31/03/2026

Yellow Sticky Rice with Shrimp
Khao Neew Na Kung

Sticky rice with turmeric
Shredded coconut and marinated prawns.

Made by .The husband is taking over this kueh and kanom space

30/03/2026

Pulot inti.

Sticky rice
Coconut
Palm sugar

Made by the husband

21/03/2026

Chwee kueh 水粿
LIteral translation - water cakes

The cooking classes are paused for now. So here's a kueh tip instead.

To get the kueh steamed just so, the batter needs to be partially cooked to a mildly thick consistency, somewhat like a nectar. (IDDSI2, if you know you know).

Otherwise, add in a tsp or two of oil into the batter if you don't already. And cook until the mixture turns into homogenous suspension. The oil, water, and flour mixture should all be evenly distributed. If you are still not sure, leave the batter to sit for 5 minutes, and if it hasn't split, you're good to go.

And if you've par-cooked the batter for too long and it becomes too thick, steam it up anyway. Make a cheat chai tao kway, without the cha tao instead.

And to get those water wells, that's a whole other science lesson.

13/03/2026

Science experiments in kueh adventures.

We all probably learnt in a science class or two that sudden changes in temperature can cause physical materials to warp, crack, or even more dramatic, explode.

It's probably even more exciting to hear those loud pops, explosions and watch the breaks forming fault lines between the golden sesame seeds.

Expand, expand, explode, and deflate. And then try again. Hot oil is not your friend here.

Somewhere in there may be some life lessons. 😂

02/03/2026

Take an annual leave day, go do a road trip, rest, watch a movie, catch up with friends.
Me: time for a kueh experiment.

Jian dui. I just call them deep fried sesame balls. This one made with leftover mung bean paste.

This recipe is from . Thank you! I ended with with oddly pyramidal shaped dumplings. No round spheres here due to my impatience in wrapping the sticky rice dough around the filling. Make sure that your dough ball wrapping has an even thickness and your seams are well sealed.

28/02/2026

Longevity turtles celebrating the husband reaching a middle-aged milestone.

23/02/2026

Happy 7th day of the new year!
初七人日快乐！
年糕。
年年高高。
Finally took the time to make up some festive treats
Pan fried nian gao. It turned out to be a sticky mess. I clearly didn't know what I was doing.

13/01/2026

Lo Mai Chi/Nuo Mi Chi(糯米糍)
Sticky rice balls and an experiment with mochi

I’ve always loved muar chee.
I’ve also always loved mochi.

I also have a penchant for having too much food and too many random ingredients lying around.

🥜 A box of peanut filling in the freezer, yup.
🍓 A full tray of a dozen punnets of strawberries (why I bought these I don't know. 🤷It was a good deal. I'm leaning into middle-age Asian auntie vibes. )
🫘 Home-made red bean paste sitting in the fridge,
And a few packages of sticky rice lying around the house is the norm

It’s obvious that I am also a bit obsessed with all things kueh and all its distant cousins.

Peanut lo mai chi
A poor version of strawberry/red bean mochi.