Wong Kim Meng
Kueh or Kuih are bite sized food items in Southeast Asian countries like Malaysia, Singapore and Indonesia. They are usually sweet and intricate creations. The term kueh can be used to describe small cakes, cookies and puddings. Kueh (Kuihs) come in different shapes, colors, textures and designs. Some are filled with bean paste, some are coated with grated coconut, some are wrapped with banana leaves or sliced into wedges and some are layered. Their presentation and flavors always evoke a nostalgic feeling. Making kueh (kuih) is easy, and this cookbook will show you both classic and new kueh recipes. Simply follow the easy steps provided by Master Wong Kim Meng and you will be well on your way to making kuehs at home.
Mr. Wong Kim Meng has over 20 years of culinary experience. He has been learning the art of making kueh (kuihs) and pastries for many years. He has used his experience in kueh (kuih) making to create new varieties of kueh (kuihs). His cookbook showcases the old and traditional kueh (kuih)recipes, as well as the new recipes he has created. Some of his best creations are a genius combination of Hong Kong Red Bean Cupcake, Indonesian Pandan and Palm Sugar Kueh (kuih), and Hainan Coconut Kueh (kuih).
Bilingual, English & Mandarin Chinese (Simplified)