The Rainbow Kueh Book |link| Jun 2026

The "rainbow" in the title primarily refers to the Kueh Lapis Sagu , the famous nine-layered steamed cake. However, the book expands far beyond a single dish. It explores the history of Nyonya and Malay sweets, explaining why these treats are so deeply embedded in regional festivities, from Chinese New Year to weddings. What’s Inside the Book

The Rainbow Kueh Book entered the scene as a preservationist. It did not merely offer instructions; it offered a codification of heritage. By translating the "agak-agak" (estimation) method of traditional cooks into precise metric measurements, the book demystified the process, ensuring that the delicate texture of a Kueh Talam or the chewy resistance of a Kueh Lapis Legit could be replicated by a novice baker in London or New York. the rainbow kueh book

Traditionally made with sweet mung bean filling and pressed into a tortoise-shaped mold. The "rainbow" version swaps the usual orange sweet potato skin for purple, pink, and green skins. The book details the art of the mold release —coating the mold with just enough oil, but not too much, so the pattern holds. The "rainbow" in the title primarily refers to

However, fans of The Rainbow Kueh Book often cite this section as a revelation. The author breaks down the physics of steaming: the importance of covering the steamer lid with a cloth to prevent condensation from dripping onto the cake, the exact ratio of tapioca starch to rice flour required to achieve that signature "bounce," and the timing required to ensure each layer bonds seamlessly without merging. What’s Inside the Book The Rainbow Kueh Book