A FOOD TRADITION
Peranakan (Nyonya) Cuisine
Malaysian Peranakan cooking combines Malay and Chinese techniques with local aromatics, rempah, seafood, preserved ingredients, and distinctive festive cakes.
Dishes linked to this cuisine
25–30 of 30
Pengat Pisang
A sweet Malaysian banana dessert made by gently simmering bananas in coconut milk with palm sugar and aromatic pandan.
Popiah
A Fujian-style fresh spring roll consisting of a thin wheat wrapper filled with cooked vegetables and assorted savory fillings.
Pulut Inti
Pulut Inti is a Malaysian steamed glutinous rice cake topped with sweetened grated coconut and palm sugar and traditionally presented in a banana-leaf parcel.
Pulut Tai Tai
A Peranakan steamed glutinous-rice cake colored partly with butterfly-pea flower and served with coconut kaya.
Rempah Udang
Rempah Udang is a steamed Peranakan savory rice roll filled with spiced dried shrimp and grated coconut and wrapped in banana leaf.
Sago Gula Melaka
A chilled Malaysian sago dessert served with coconut milk and palm sugar syrup.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.