Nonya Kueh is a delightful and colorful bite-sized cake that is a staple in Singaporean cuisine, made from glutinous rice and coconut.

This traditional dessert has its roots in the Peranakan culture, a unique blend of Chinese and Malay heritage, and is often enjoyed during festive occasions and celebrations.

To make Nonya Kueh, start by cooking glutinous rice with coconut milk and pandan leaves, which impart a fragrant aroma to the rice. Once the rice is cooked, it is divided and mixed with different food colorings to create the signature vibrant hues.

The colored rice is then shaped into bite-sized pieces, often using molds to achieve intricate designs. Finally, the kueh is served with a sprinkle of grated coconut for added texture and flavor.

In Singapore, Nonya Kueh is typically enjoyed as a sweet treat or dessert, often found at local markets and food stalls. It is best served fresh, allowing the flavors and textures to be fully appreciated.

While Nonya Kueh is a delicious and visually appealing dessert, it is important to enjoy it in moderation due to its high sugar content. Opting for smaller portions can help you savor this delightful treat without overindulging.