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The kueh bengkah (baked tapioca) had just the right texture and taste. I especially loved the edges which were slightly crisp from the baking. Tasted lovely with the coconut ice cream served with it.
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Kueh kosui (steamed tapioca with gula melaka, commonly known as palm sugar). It was a tad soft and sweet but very fragrant. Yummy especially when eaten with the fresh and crunchy grated coconut sprinkled on TOP.
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Baked custard with gula melaka. This was inspired by a Spanish dessert called koka. It was very smooth and tasted lovely with the fragrant gula melaka. This was my favourite of all the three desserts we tried that night.
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