CONVERGENCE V33 JAN - FEB 2016

Food Indulgence
Tau
Fu Fah
Tau Fu Fah is a highly popular
dessert amongst the Chinese
population. It carries a soft, velvety
texture and made of beancurd jelly doused
in sugar syrup. Though it may sound sugary,
this light dessert snack comes with an
addition of toppings such as peanuts, grass
jelly and red bean paste to attenuate the
sweetness. How to best enjoy this dish?
Best chilled it in the fridge before
indulging your Tau Fu Fah in
this hot tropical weather.
Cendol
Perfect for the hot, sweltering
weather, Cendol is often sold by
vendors at roadsides, hawker centres
and food courts. It is a cold dessert with
basic ingredients such as coconut milk,
jelly noodles (made of rice flour and
pandan essence), shaved ice and palm
sugar. Depending on location, other
ingredients such as red beans,
glutinous rice, grass jelly and
creamed corn may also
be included.
Ondeh-ondeh
Ondeh-Ondeh is the gooey small,
green sweet balls that are made of
brown palm sugar and sprinkled with
coconut shavings. But do not mistake them
for some neon-coloured green ping pong
balls, Ondeh-Ondeh is a popular Malay
teatime snack and a must-have for coconut
lovers. Indulge in its crunchy, yet gooey
sweetness as you take on each
bite or a whole of the lovable
coconut goodies.
Kuih Lapis
Kuih Lapis is a steamed
rainbow-coloured nine-layer sweet.
It carries a coarse jelly-like texture
when eaten and is made of coconut
milk, tapioca flour, coarse sugar, rice flour
and pandan leaves. A highly popular
snack amongst the young and old, you
can choose to sink your teeth into all
nine layers or peel off layer-bylayer
to savour its delectable
sweetness.
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