A classic dessert eaten during confinement or simply when you crave tong sui.

Set aside an afternoon to make this lusciously sticky dessert, great for snacking on their own or fried with sweet potato and yam (taro).

A classic Eurasian confection for Christmas celebrations—nutty, sweet, and hearty.

Looking to get into kuih-making? Talam is an excellent beginner recipe to pick up essential kuih-making skills.

Unlike many other chutneys popular in the Malaysian-Indian repertoire, this one veers sweet and makes for a great snack on its own.

For these cookies, recipe developer Yi Jun combines miso and brown sugar to create soft, chewy morsels studded with sesame seeds.

This butter cake recipe comes from Dinesh Rao who founded Tray Cafe, which churns out some of the best butter cakes outside of a kopitiam.

Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.

Made with fresh rice of the first harvest at the end of the winter solstice, this is offered to gods & goddesses before family & friends.

A dessert containing eggs, milk and Horlicks means it’s okay to eat for breakfast, right?