Soft glutinous rice skin tinted naturally with purple sweet potato, pressed into the iconic tortoise mould and filled with sweet mung bean paste. A gentle, earthy sweetness in every bite.

The crown jewel of Nonya kueh. Alternating layers of coloured rice flour are steamed one at a time, building a mosaic of flavour and form. Chewy, fragrant with coconut, and visually arresting.

A nutty twist on the classic — black sesame folded straight into the glutinous rice skin for deep, toasted flavour in every layer, finished with a delicate mould pattern.

Naturally coloured with fresh pandan leaves, this glutinous rice kueh carries the unmistakable fragrance of Southeast Asian kitchens, wrapped around sweet mung bean filling.

Shaped like a tortoise shell and tinted with auspicious red, this is the kueh of celebration — birthdays, prayers, and festive occasions across Peranakan tradition.

Steamed pumpkin worked into the glutinous rice skin for a naturally golden hue and a subtle sweetness that pairs beautifully with the mung bean centre.

Bite-sized sago sticks in a rainbow of natural colours, each one chewy and lightly sweet — a popular addition to any festive kueh platter.

Soft sago cake in vivid rainbow stripes, generously coated in fresh grated coconut. A favourite at celebrations for its colour and gentle chew.

A striking two-tone baked custard kueh, dense and eggy with a caramelised top — red and gold layers that look as good as they taste.

A dense baked cake made from black glutinous rice, topped with a glossy golden custard layer — earthy, fragrant, and deeply satisfying.

Grated yam steamed into a soft, savoury cake studded with dried shrimp and shallots — a comforting classic, best enjoyed with a dab of chilli sauce.

Slow-baked until deep golden, this tapioca cake has a caramelised crust giving way to a tender, sweet, coconut-rich interior.

Glutinous rice cake sliced and fried until the edges turn deep golden and crisp, while the inside stays soft and chewy. A textural delight.

A buttery, flaky shell cradling silky egg custard — baked fresh and best enjoyed slightly warm. A timeless bakery favourite.

Little spheres of pandan-dyed glutinous rice, each hiding a molten core of gula melaka. Rolled in fresh-grated coconut, they burst with sweetness in a single bite.

Two textures in perfect tension — a dense base of glutinous rice pressed with coconut milk, crowned with silky pandan-scented custard. A Nonya classic.

A nuttier take on the classic layer cake — black sesame folded through every tier for a deep, toasted aroma. Dense, fragrant, and subtly sweet.

A Hainanese-Peranakan steamed rice kueh wrapped in fragrant pandan leaf, marked with a touch of red. Soft, lightly sweet, and gently fragrant.

Fragrant glutinous rice steamed with savoury seasoning and topped with roasted peanuts. A heartier, comforting addition to the kueh table.

Steamed radish cake in its purest form — soft, savoury, and delicately speckled with dried shrimp. Ready to slice and pan-fry at home, or enjoy straight from the steamer.

Crisped golden on the outside, soft and savoury within. Pan-fried fresh until the edges turn deep amber — a beloved hawker classic, made the traditional way.