Snowfern Clover - miniature foods 1:12, 1:24 & 1:48 dollhou…

From Left to Right-
Top Row: Kaya (egg jam) Kueh, Tapioca Kueh, 9-Layer Kueh, Kueh Dah Dah, Pulut Inti (rice with coconut topping)
Bottom Row: Various Ang Ku Kueh, Hoon Kueh with Banana, Hoon Kueh with Corn, Kueh Lapis
Made with ADC, mostly Grace, Sukerukun, Daiso clay, Oil Paints

these little traditional nonya kueh kueh are commonly seen in Singapore, and are usually eaten as snacks or for breakfast. i'm not a fan of these desserts, good thing too, as they are mostly made with coconut, coconut milk, glutinous rice/rice flour etc. the ang ku kueh are also part of certain festivities such as birthdays (the chinese character on the kueh itself means "longevity") and weddings, a variation in shape is used for babies' 1st month celebrations (a big deal here for the chinese).

rather than eat these, i'd prefer to make them in mini cos they're rather colourful and almost immediately identifiable (for those who live in SG/Malaysia i guess? heh). but if i had to choose, my favourite would be the kaya kueh, either from Bengawan Solo, or this recipe which i found aeons ago online, then modified to suit my tastes. i'm sorry i don't recall who the original author is, actually now i'm not sure if i even found it online, maybe it was in one of my mom's old cookbooks :-/ anyhow, here it is, if you would like to try it out! pretty foolproof! might be a tad soft though, so do wait for it to cool first before cutting.