Kristang Desserts Sweets

Bebinca kristang: layered coconut pancake technique

Bebinca (also bebinka) is a multi-layered coconut-egg sweet made by building thin layers of coconut …

Kristang dodol: coconut palm sugar confection

Dodol is the Kristang and Malay confection of coconut milk, glutinous rice flour, and palm sugar (gu…

Kristang love letters: kueh kapit wafer rolling

Kueh kapit — love letters — are delicate, thin wafers made from a batter of rice flour, coconut milk…

Kristang sago pudding: pearl sago setting technique

Sago pudding is a Kristang dessert preparation using pearl sago (tapioca pearls) set in coconut milk…

Kueh jala: Kristang lace crepe technique

Kueh jala (net cake, from 'jala' = net) is a Kristang and Malay thin lace crepe made from a thin bat…

Onde onde kristang: pandan glutinous rice ball technique

Onde onde (or ondeh ondeh) are small glutinous rice balls filled with a piece of gula melaka (palm s…

Sugee cake: Kristang semolina almond butter cake

Sugee cake is the prestige dessert of the Kristang kitchen — a dense, rich, golden cake made from fi…

Sugee cake technique: semolina ghee pre-soak method

The pre-soaking technique for sugee cake is a specific and irreplaceable preparation method that req…