Sugartiers now offer authentic home made Malaysian dessert or kuih (as the local Malaysians call it on Saturdays and by orders only.
Kuih Seri Muka: This is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice. Coconut milk is a key ingredient in making this kuih. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer.
Kuih Bingka: This is a Nyonya baked tapioca/cassava cake with coconut milk. It is fragrant, tender and slightly chewy.
Kuih Talam: This is a 2-layer Nyonya kuih dessert, The meaning of “talam” is tray. The top white layer is made with coconut milk and is soft and slightly salty. The bottom green layer is made with pandan juice and has some alkaline water added, it is sweet and has a chewy texture.
Kuih Lapis: This is a traditional snack of colourful layered of soft rice flour pudding. In Malaysian language lapis means "layers".
Chicken Curry Pie: Flaky, crumbly and buttery pastry filled with a chicken curry filling with a hint of spiciness.
Spiral Curry Puff: Crispy and golden on the outside with a spicy savory chicken potato filling
Pandan Chiffon Cake: Preorder Only. Pandan cake is a light, fluffy, green-colored sponge cake of Southeast Asian origin, flavoured with the juice of Pandanus amaryllifolius leaves and coconut.
Nasi Lemak: This is a Malay fragrant rice dish cooked in coconut milk and pandan leaf and comes with a piece of chicken rendang/curry, onion sambal and topped with all the local condiments.
Coconut Jam/Kaya: Preorder Only: Rich, aromatic and delicious jam made with coconut, eggs and caramel.
Pulut Tai Tai: Pulut tai tai’ or ‘pulut tekan’ is a Nyonya kuih made of fluffy glutinous rice steamed in coconut milk. Known as pulut tekan because it literally translates to ‘pressed glutinous rice’, kuih pulut tekan is served together with 'kaya' which is a coconut milk spread or jam.
Should you require a kuih/local favourite that we do not offer on site, please feel free to contact us as we can do customized orders as well.
Kuih Ondeh Ondeh: It is a traditional Southeast Asian coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut and is sometimes made with sweet potatoes.
Kuih Ketayap/Dadar: It is a popular traditional sweet coconut pancake with grated coconut cooked in palm sugar.
Angku : Red tortoise cake is a small round or oval shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre. It is molded to resemble a tortoise shell and is presented resting on a square piece of banana leaf.
Yam/Taro Cake : aro cake is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. (Order Only)
Coconut Custard/Kaya Puff : This is a traditional-style Kaya Puff, or Kaya Kok, made with lard and filled with homemade coconut jam (kaya) inside a flaky crust.
Pandan Chiffon Cake :Pandan cake is a light, fluffy, green-colored sponge cake of Indonesian origin, flavoured with the juice of Pandanus amaryllifolius leaves. It is also known as pandan chiffon.
Sweet Potatoes Balls: Sweet potato balls are a popular deep fried bite-sized snack in Malaysia. Made with tapioca flour, the texture on the inside is bouncy,