Hakka Abacus Recipe

By Jannesse Koh Hakka food isn’t exactly that common in Singapore as it’s one of the minor dialect groups here. However, I love Hakka’s abacus seed, a traditional dish made with yam that is usually served during festivals as it signifies wealth (abacus is Chinese version of calculator). My mum used to make them and I know of one stall that sells at Bugis Village … Continue reading Hakka Abacus Recipe

Quest for the Layered Lapis

By Mildred Jones One of the most popular cakes to be eaten here is the Layered Lapis. It is believed that the cake is a Dutch- Indonesian version of the European multi layered ‘Spit Cake’. It is firm in texture and consists of a various blend of cardamom, cinnamon, clove, mace and star anise. The Dutch have renamed the cake *‘Spekkoek’, which translates to ‘Spice … Continue reading Quest for the Layered Lapis

Cheng Teng Dessert Recipe

The weather has been ridiculously hot recently and it made me crave Cheng Teng so I decided to cook it. Cheng Teng is one of my favourite local dessert and is great to have during hot weather or any day really to combat body heat. It’s not difficult to cook but has a lot of steps that can be tedious. On occasions when I’m too lazy to cook it and bought from stores, I’m often disappointed because of how much fragrance essence is used, urgh! Continue reading Cheng Teng Dessert Recipe

Bubur Cha Cha, The Peranakan Dessert Recipe

By Janness Koh, I feel blessed to be in a country like Singapore where we get to try a great diversity of authentic food from different ethnic and dialect groups. It is no secret that Asian cuisines often uses a lot of coconut milk as an important ingredient in both main courses and dessert. This Burbur Cha Cha recipe is one of the most traditional … Continue reading Bubur Cha Cha, The Peranakan Dessert Recipe