Laksa
Imagine thick rice noodles swimming in a fiery orange-red sea of rich coconut gravy, bursting with flavor from secret spices and funky shrimp paste. Top it all off with juicy seafood or chicken, and get ready for a taste adventure!
Purpulut
The name "purpulut" is our clever mashup of "purple" and "pulut hitam," a black glutinous rice popular in Southeast Asia. This unique rice has a slightly nutty flavor and chewy texture, often used in sweet desserts.
Chendol
Chendol is a Southeast Asian shaved ice dessert that's like a party in your mouth. Bright green pandan-flavored jelly noodles swim in a pool of creamy coconut milk, sweetened with palm sugar syrup. A cooling treat that's perfect for a hot day.
Taitai
Pulut tai tai is a Nyonya dessert made using fluffy glutinous rice, steamed with coconut milk for extra richness, then pressed into a firm cake. The real star is the stunning blue color, often achieved with butterfly pea flower extract. Each slice is served with a dollop of sweet and creamy kaya jam, a match made in dessert heaven.
Sesame
Black sesame can be a surprising and delicious dessert experience! Imagine a rich, nutty pudding with a hidden depth of flavor. The black sesame seeds are toasted and ground until smooth, creating a base both earthy and slightly sweet.
