Nine layer Nyonya Kuih aka Kuih Lapis

Do you know how certain foods or smells evoke memories forgotten? Perhaps a day during your childhood or a long-ago holiday in some heady foreign land, remaining hazy in the sub-conscious mind, until you see or smell something which jolts that particular memory in to crystal clear clarity? Yes, this dessert is one such type food for me.  And no matter how young I was, and how old I am now, I still eat it the same way - one thin layer, one mouthful at a time, to savour every last delicious sliver.

Nyonya desserts or nyonya kuih are little cakes or pastries created by the Peranakans or Straits Chinese. Peranakan is a term which refers to the mixed-race descentdant, part Chinese, part ethnic Malay. Baba refers to the male descendants and Nyonyas the females.

Pandan Chiffon Cake

I absolutely love to cook and bake with pandan leaves. There is something intoxicating about the smell of pandan wafting through the kitchen as it cooks.  Although not very common here in Queensland, it is an item that is used throughout many traditional Malaysian recipes, adding a delicate sweet flavour to the dish.  I have seen friends and relatives in Malaysia using pandan leaves tied in a knot to use as an air freshener for their homes or car.  Personally, I think that would just make me hungry for pandan all the time!


Chiffon cake is a beautifully light, fluffy, cottony soft cake, very similar to sponge cake, but using oil instead of butter.  I would buy a slice of this deliciously fragrant cake for morning tea at school.  Now that I am an adult, I can bake these for morning tea and have a piece warm out of the oven with a cup of kopi-o (I am yet to find someone who doesn't follow the philosophy of coffee and cake as a match made in heaven!). 

Steamed bun/bread aka mantou (馒头)

Mantou (馒头) is not Malaysian at all, however deep fried mantou served with chilli crab is something you can find easily in seafood restaurants in Malaysia. Mantou is originally from China and it is basically flour, yeast and water. These days, there are so many variations of mantou you can make.

My boys love having mantou for breakfast. Sometimes if they are lucky, they find these in their lunchbox too, providing a filling lunch option (and a guaranteed empty lunch box at the end of the day!).