Name: Authentic Kueh Kueh from Singapore: Three Classic Varieties (Kueh Dadar, Ang Ku Kueh, and Kueh Lapis)
Prep time: 60 min
Cook time: 90 min
Yield: 20
Cuisine: Singapore
Ingredients: *For Kueh Dadar (Pandan Crepes with Coconut Filling):**; 200g all-purpose flour; 1/4 teaspoon salt; 2 large eggs; 250ml coconut milk; 150ml pandan juice (extracted from 8-10 pandan leaves, blended with water); 1 tablespoon vegetable oil; 1/4 teaspoon green food coloring (optional, for vibrancy); *For Kueh Dadar Filling:**; 200g grated coconut (fresh or frozen, unsweetened); 150g palm sugar (gula melaka), finely chopped; 2 pandan leaves, knotted; 2 tablespoons water; *For Ang Ku Kueh (Red Tortoise Cakes):**; 250g glutinous rice flour; 150g sweet potato (orange), steamed and mashed; 1/2 teaspoon salt; 1/2 cup water (approx., adjust as needed); 1 tablespoon vegetable oil; Red food coloring (as needed); 1 pandan leaf, knotted (for aroma in steaming); *For Ang Ku Kueh Filling:**; 200g split yellow mung beans (soaked for 4 hours, skin removed); 100g palm sugar (gula melaka), finely chopped; 2 pandan leaves, knotted; 2 tablespoons water; *For Kueh Lapis (Steamed Multi-Layered Cake):**; 250g tapioca starch; 125g rice flour; 200g sugar

Kueh Kueh 🇸🇬 Singapore

A collective term for various bite-sized traditional Peranakan cakes and desserts.

Dessert Peranakan

Made with

Various ingredients steamed or baked

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