mee chiang kueh
(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
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(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
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(Malaysia, Singapore) A small, bite-sized dish consisting of a thin, fried pastry tart shell that is shaped like a fluted cup and filled with shredded jicama, carrots and other ingredients, originating in Peranakan cuisine.
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(Singapore) A traditional snack made of glutinous rice, usually mixed with crushed peanuts and sugar.
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- Nyonya chang69%
(Malaysia, Singapore) A variant of bak chang (zongzi) originating in Peranakan cuisine, made with minced pork, candied winter melons and sometimes roasted peanuts and blue pea flower extract for colour.
- kee chang69%
Singaporean term for zongzi — the sticky rice dumplings wrapped in bamboo leaves that are traditionally eaten during the Dragon Boat Festival. In Singaporean Hokkien, kee chang refers specifically to the alkaline (lye water) version, which has a distinctive yellowish color, chewy texture, and slightly gelatinous bite — often eaten plain or with gula melaka (palm sugar). It's a beloved street food and festive staple across Singapore and Malaysia.