The Rainbow Kueh Book |work| -

English

Techniques for making every layer perfectly thin and distinct.

Kueh is far more than a sweet treat; it is a edible mosaic of Southeast Asian history. The word itself captures a vast spectrum of steamed, baked, fried, and grilled delicacies made primarily from local ingredients like rice flour, glutinous rice, coconut milk, and gula melaka (palm sugar). the rainbow kueh book

Whether you are a seasoned chef looking to master the elasticity of a perfect Kueh Salat or a complete novice who has only ever admired these rainbow-hued gems at a pasar malam (night market), this book promises to change your relationship with Asian desserts.

"The Rainbow Kueh Book" is more than just a recipe book – it's a love letter to the rich cultural heritage of Singapore's kueh-making traditions. Authored by a renowned food writer and enthusiast, this book is the culmination of years of research, experimentation, and passion for these iconic desserts. With its stunning photographs and easy-to-follow recipes, "The Rainbow Kueh Book" has become an indispensable guide for anyone looking to explore the world of kueh. English Techniques for making every layer perfectly thin

"The Way of Kueh" is a comprehensive resource designed for both the curious eater and the dedicated home baker. Here’s a look at what makes this book so special:

Green in the rainbow kueh is not artificial. It is never the neon of bubble tea. Green is the deep, dark emerald of pandanus amaryllifolius — the screwpine leaf that is to Southeast Asian desserts what vanilla is to the West. Whether you are a seasoned chef looking to

Tan began researching for the book in 2015 and officially started the project after receiving a Heritage Project Grant from Singapore's National Heritage Board in 2017. His dedication and expertise shine through on every page, making complex techniques accessible to everyone.