Materials: rice flour, ground peanuts, ground coconut filling, banana leaves.

Steps:

1. First fill the mold with rice flour.

2. Put chopped coconut or ground peanuts into the gap.

3. Then cover with more flour.

4. Cover the mixture with a muslin cloth and place it in the steamer.

5. Finally, put the kueh on the small cubes of banana leaves and serve.

Other types of Kueh:

1. Honggu Kueh

Meaning "red turtle cake", this traditional Chinese pastry is shaped like a tortoise shell and is often eaten during festivals. Chewy sticky rice stuffed with sweet mung beans or peanuts and served on a banana leaf.

2. Papuan Kueh

This classic Teochew glutinous rice cake may look similar to the Hong Kueh above, but its filling is quite different. Sticky rice, sautéed with scallions, shrimp, mushrooms, and peanuts, is wrapped in a glossy pink skin in the shape of a peach, which represents longevity.

3. Shun Kueh

A classic Teochew Kueh, these nearly translucent dumplings are stuffed with fried bamboo shoots, radishes, and dried shrimp, and are lightly peppery. As with all savory Teochew Kueh, serve it with sweet dark soy sauce and chili for the best texture.

4. Kueh Kueh

Meaning "water cake" in Teochew/Hokkien, this popular breakfast dish is a uniquely Singaporean version. Our bowl-shaped steamed rice cakes are topped with sweet and salty pickled radish and served with chili. Rice cakes are soft and light, with an almost pudding-like texture.

5. Kueh Salad

A rich coconut pandan custard. It’s easily identifiable with its bright green top layer and bottom layer of sticky rice with blue pea flowers. Despite the bright colors, the kueh looks natural and looks gorgeous.

6. Kueh Ba Hulu

Similar to French madeleines, Kueh Bahulu is a traditional Malay sponge cake that is crispy on the outside and soft and fluffy on the inside. Eggy and slightly sweet, these delicate cakes pair especially well with coffee.

7. Kueh Bang Jie

A cookie that melts in your mouth. The ingredient list is simple—tapioca flour, coconut cream, sugar, and eggs—but this delicate cookie takes some finesse to create. It has to be light and airy, with a crisp crust and soft center.

Other famous food:

Hainanese Chicken Rice

The chicken is boiled or blanched until fully cooked, then submerged in ice water to keep the meat tender. According to local recipes, the chicken can also be grilled or grilled with soy sauce to bring a different taste.

Chili Crab

Chili crab is stir-fried with fresh crab in a rich sauce with sweet and sour and slightly spicy, which makes the original taste of fatty and sweet crab meat more plump and juicy, making every mouthful delicious.

Rojak

It is a local salad of mixed vegetables, fruits, and fried dough sticks, covered in a thick black dressing, and garnished with crushed peanuts and fragrant ginger flower powder for flavor.

Kaya Toast

Two slices of char-grilled or toasted bread, wrapped in chilled butter, and topped with a generous smear of a rich kaya spread made with coconut milk and eggs; served with a glass of mellow Nanyang Coffee or tea.