Book - The Rainbow Kueh

, the most definitive guide to making these traditional treats (including the iconic rainbow-layered kueh lapis ) is by Christopher Tan. The Rainbow Kueh (Big Book)

Violet is the color of endings that are also beginnings. In the Rainbow Kueh Book, the final chapter belongs to the purple yam ( ubi ungu ). This tuber, with its rough brown skin and shocking violet flesh, becomes Kuih Ubi Ungu — a steamed, layered, or baked kueh depending on the region. the rainbow kueh book

In the humid, spice-scented afternoons of Singapore and Malaysia, there exists a quiet magic that does not announce itself with thunder or light. It lives, instead, in the bamboo steamers that stack like sleepy pagodas on street-side stalls, and in the banana leaves that cradle pearls of glutinous rice. This magic is called kueh (or kuih ), and its full, dazzling spectrum is recorded in only one place: The Rainbow Kueh Book . , the most definitive guide to making these

It provides a soft, premium feel that complements the "soft and chewy" nature of the desserts described. This tuber, with its rough brown skin and

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