When I was a teenager, my sister-in-law taught me how to make chiffon cake. I love chiffon cake of all kinds—pandan, orange, or coffee, but my true love is definitely pandan chiffon cake. Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh pandan juice. If you love Angel…
My intern Siew Loon is back with yet another mouthwatering and decadent dessert recipe—Indonesia layer cake or kek lapis. This is not a Nyonya recipe but the exotic taste and inviting aroma of kek lapis is legendary and one of my favorites, and Siew Loon and I wanted to share it with you. Check it out! I can still remember…
Nyonya Food is a site about the Nyonya-Baba/Peranakan cuisine. Recipes, culture and heritage of the Straits Chinese in Malaysia.
Rasa Malaysia © 2006-2011 Bee Interactive Corp. Design and Concept by Rasa Malaysia and Zedesino.
No part of the content (digital photographs, recipes, articles, etc.) or this site may be reproduced without prior written permission.
This site is protected by CopyScape. DO NOT COPY.
RSS
Email
Twitter
Facebook