Home-made Kuih

The first time I ate this kuih, it was the year 1988. If lucky, the kuih is springy when it sits on a plate as you put the plate on the table. The kuih when go with simmered pork and mushroom emit an excellent flavor that is completed with a sip of black coffee. (The coffee brewed is usually Aik Cheong or Teck Leong of Melakan coffee makers)

I do not know the name of this kuih, but the tenderness of the kuih is difficult to describe. 


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