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My top favourite kueh lapis sagu is this one from bengawan solo! Have been eating it for 20+ years (along with the price increase, it is now $1.20 per piece)! Very fragrant coconuty taste, kueh layers not too hard, and pretty colours to look at! I eat it both ways - peeling layer by layer or without peeling, depending on whether i have time! ❤️💚🤍
No one does it as good as bengawan solo!
Day 11: Back to our Kueh challenge after our trip. No need for intro for this popular Kueh. The coconut crepe made with rice flour & coconut milk filled with grated coconut & gula Melaka. Natural coloring from Pandan leaves. Find the Bengawan version crepe quite thick but the fillings are not too sweet.👌
Day 6: With the honeycomb texture & not so sweet taste, Kueh Ambon is one of our most favourite Kuehs. It’s made with tapioca flour, coconut milk and many more. It can be stored up for a week. 👌
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Tips 💡 As with all other Kuehs, it’s recommended to consume within a day as it won’t taste as nice for fridge storage. Happy Humpday everyone!! 🤗
Day 5: The skin of this Ang Ku Kueh (made with glutinous rice flour) is so smooth & supple. The Mung bean filling at Bengawan is on a sweet note with less peanuts texture.
☺️ Wishing you all a lucky day with this red tortoise shaped Kueh. 🐢❤️ 🍀
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