Angku kuih relies on old-school techniques and a special tortoise-shaped mold.

THE sweet smell of pandan (pandanus) leaves, coupled with its delicious creamy taste, kuih tepung suji is a popular dessert among the people of Pekan district in Pahang.

According to kuih vendor Sainah Salleh, 58, the secret to an authentic kuih bongkol lies in steaming it within banana leaves, which enhances its aroma and flavour.

For loyal customer Syakila Isyak, 31, Kuih Bongkol is more than just a dessert - it’s a piece of home. "Every Ramadan, my family makes sure to have this kuih on the table.

Kuih angku literally means “red tortoise cakes” but modern interpretations come in all colours and may contain other fillings besides sweet mung bean paste.

Fried ti kuih is a great snack that most Chinese households make after the Chinese New Year celebration. Slices of left-over steamed glutinous rice cake are sandwiched between finely sliced yam ...