All these kues on the plate were sentimental to me. My late beloving mom was used to make and sell them. I helped her a lot since I was a kid. Now everytime I see or taste them, I shed my tears in my heart.
Yep, the kueh lapis recipe is correct. My mum's version also uses 40 egg yolks... And brandy. But we don't hv the orange peel... Mmmm now tempted to try adding that in
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye) Putu still make in bamboo with steam sound Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam Kue lapis is the same
Being from Indian subcontinent i could see so many similarities, the significance of tortoise where hindus have tortoise in their home for good luck and prosperity, the rituals where there is offering of fruits and incense.
Indeed, there are many similarities with Chinese and Indian culture. In Chinese culture, tortoise / turtles are one of four Auspicious Beasts with much symbolism and cultural significance attached to them.
Kue lapis legit, kue ku, kue putu all of them are very common in our lives as Indonesian. As for kue lapis legit, because of the high price, usually we only eat kue lapis legit in special occasion such as hari raya Idul Fitri, Christmas, Chinese New Year.
I believe there is another type of song gao that is more similar to tutu kueh-it’s also called yunpian gao 云片糕. The cooking method is also similar, where loose dry rice flour is packed together before steaming. But it is just my speculation that they are related. I am no food historian.
Why I love watching CNA, it shows food/cultures that are blended from multiple parts of the world. Not like China, everything is Chinese! We made it first! We don’t acknowledge other’s input into making the dish/traditions better. While this dessert is not to my liking (I like it, and I will eat if offer to me, but I don’t go and buy it like say cake/ice cream), it’s still very nice to have and everyone should try it at least once 😊
Untrue! On the contrary, China does acknowledge influences from other parts of the world. They have acknowledged many influences from Persian, European, Indian, Arabic, Japanese cultures. However China is a huge land mass; the size of EU with a long history of a powerful civilization and huge population. Thus many things were invented there and spread to the rest of the world, just like Europe and other Arab civilisation. As you can see from this article, that more powerful trading civilisations Chinese, Indian, European etc tend to influence their surrounding smaller ones. Not to say that it is only one way but smaller civilisations also can influence larger ones but to a lesser degree. If you think that isn't logical, take a look at a modern day comparison, how much of Singapore culture has influenced US to a large visible degree?
@@s._3560 lol, said the same group that say Korean copied their clothing style, instead of recognising their clothes was forced upon the Korean, and overtime, adopted and morph into what it is today. You can say China recognised other’s cultures when I see those loud voices respecting other cultures
in india you cant find putu pireng actually and they dont call it putu pireng they call it apom and you can also find some similarity with Sri Lanka where they also have putu or kutthu. They usually eat them with curry unlike in Malaysia and Singapore. So putu Piring also has been modified and look really different than original. But the methide of steaming rice in bamboo like that it is came from India, especially south India. India today still eat putu piring but with curry for breakfast but they used different kind of steamer.
Before the existance of Dutch Batavia, there already developing city at that place. Malay shahbandar and trading port already exist before the coming of Dutch.Dutch wont come to colonise undeveloped place,
I think it is important to trace the history of Ang Ku Kueh by looking at how it is made in Taiwan which would probably offer a much closer version of what it originally resembled. To attribute the sweet filling as an invention of the Peranakan may not be historically accurate as Ang Ku Kueh in both China and Taiwan features mainly sweet fillings with savoury fillings as the exception.
Yes, tang yuan is filling is peanut and sugar too. So is Ma Tuan (Sesame ball) with peanut and sugar filling. It isn't a stretch they would put the same in Ang Ku Kueh besides Dao Sa (bean paste).
This series is quite OK in trying to trace the roots of all the dishes, but it shouldn’t label itself “Southeast Asian” when it’s really just Singapore’s POV. When talking about _kueh tutu_ and _putu piring_ that are obviously more similar to Indian _bhapa pitha_ than Chinese _song gao_ why would you mention its Indian roots only in a passing and focused solely on the Chinese side? When talking about European colonization in Southeast Asia, why would you based it on Malacca when the Portuguese arrived much earlier in certain parts of Indonesia? This is a good series, but it needs to be honest about it being very Singapore-centered instead of claiming to be about “Southeast Asia” when it can’t help but to be partial.
Tutu kueh is actually a version of scholar kueh 狀元糕 from China, since 10th century. what the heck they talked about song gao, do they even know the real history?
@@liarliarpantsonfire-iw1rt I know what 狀元糕 taste like and how it's made. Have you? it's just like putu tutu, and each are individually made, the reference of song gao, is so distance as they said song gao is not individually made. You don't need to repost stuff from baidu or wiki, go eat 狀元糕 yourself then come back to comment again
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye) Putu still make in bamboo with steam sound Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam Kue lapis is the same
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye) Putu still make in bamboo with steam sound Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam Kue lapis is the same
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye) Putu still make in bamboo with steam sound Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam Kue lapis is the same
All these kues on the plate were sentimental to me. My late beloving mom was used to make and sell them. I helped her a lot since I was a kid. Now everytime I see or taste them, I shed my tears in my heart.
Yep, the kueh lapis recipe is correct. My mum's version also uses 40 egg yolks... And brandy. But we don't hv the orange peel... Mmmm now tempted to try adding that in
came here for the handsome chef, keep him
lol 😂 same
This documentary and the like by the same channel should be rated 5 stars. Very educational and well done.
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye)
Putu still make in bamboo with steam sound
Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam
Kue lapis is the same
The Singaporean tutu kueh is called Putu Perak In Malaysia. Its the same thing.
Being from Indian subcontinent i could see so many similarities, the significance of tortoise where hindus have tortoise in their home for good luck and prosperity, the rituals where there is offering of fruits and incense.
Indeed, there are many similarities with Chinese and Indian culture. In Chinese culture, tortoise / turtles are one of four Auspicious Beasts with much symbolism and cultural significance attached to them.
@@s._3560 As far as I know the tortoise hardly features in any Hindu rituals or design. It is more cow, elephant and snakes.
I miss kue tok ... those tradisional cake are alwahs look so delicious
Kue lapis legit, kue ku, kue putu all of them are very common in our lives as Indonesian. As for kue lapis legit, because of the high price, usually we only eat kue lapis legit in special occasion such as hari raya Idul Fitri, Christmas, Chinese New Year.
I believe there is another type of song gao that is more similar to tutu kueh-it’s also called yunpian gao 云片糕. The cooking method is also similar, where loose dry rice flour is packed together before steaming. But it is just my speculation that they are related. I am no food historian.
I absolutely love your videos! 🥰 Thank you! Xoxo
The leaves below tutu kuehs are pandan leaves not banana.
Justin Foo is so handsome. Dreamboat.
Why I love watching CNA, it shows food/cultures that are blended from multiple parts of the world. Not like China, everything is Chinese! We made it first! We don’t acknowledge other’s input into making the dish/traditions better.
While this dessert is not to my liking (I like it, and I will eat if offer to me, but I don’t go and buy it like say cake/ice cream), it’s still very nice to have and everyone should try it at least once 😊
不了解别人的文化就别胡言乱语，无知臻恐怖，臻惊人。
Untrue! On the contrary, China does acknowledge influences from other parts of the world. They have acknowledged many influences from Persian, European, Indian, Arabic, Japanese cultures. However China is a huge land mass; the size of EU with a long history of a powerful civilization and huge population. Thus many things were invented there and spread to the rest of the world, just like Europe and other Arab civilisation. As you can see from this article, that more powerful trading civilisations Chinese, Indian, European etc tend to influence their surrounding smaller ones. Not to say that it is only one way but smaller civilisations also can influence larger ones but to a lesser degree. If you think that isn't logical, take a look at a modern day comparison, how much of Singapore culture has influenced US to a large visible degree?
@@s._3560 lol, said the same group that say Korean copied their clothing style, instead of recognising their clothes was forced upon the Korean, and overtime, adopted and morph into what it is today.
You can say China recognised other’s cultures when I see those loud voices respecting other cultures
Ang Ku Kueh is in Taiwan, it means its from Fujian, if not they won't have it. Same thing as Wa Kueh and some dishes, like Braised Pork
Also related: Filipino bibingka and puto(s)
The title should say the evolution of kueh-kueh (not kueh) from Malay to Nyonya to chinese. Ah ya!
Many thanks to the PAP govt, diversity and inclusivity are embraced in s'pore.❤❤
for me, the OG lapis legit is soo expensive. and in this economy, since it contains eggs i guess the price is much higher
Most cakes contain eggs. Is the amount of eggs and the tedious process and long baking hours hence the higher price.
@@simplyme3306 yeah i know it
Putu piring is an indian kueh right its not chinese origin, malays and I am suprised that chinese sell the kueh.
in india you cant find putu pireng actually and they dont call it putu pireng they call it apom and you can also find some similarity with Sri Lanka where they also have putu or kutthu. They usually eat them with curry unlike in Malaysia and Singapore. So putu Piring also has been modified and look really different than original. But the methide of steaming rice in bamboo like that it is came from India, especially south India. India today still eat putu piring but with curry for breakfast but they used different kind of steamer.
What’s Kueh in Cantonese? New year’s cake?
Gou. Gao. Kueh. Canto, mando, Hokkien pronunciation in order
Before the existance of Dutch Batavia, there already developing city at that place. Malay shahbandar and trading port already exist before the coming of Dutch.Dutch wont come to colonise undeveloped place,
That is TeoChew's
That is a super dry looking kue bingka. Better make lepat ubi with that ingredients.
6:41 Taoist priest has a Christian name 😆
Hhhh...no but its Jewish name
yummy cake.
Guo to Kueh? Doesnt sound right to me. Iam sure the word kueh is sollymalay. Kuih muih
I think it is important to trace the history of Ang Ku Kueh by looking at how it is made in Taiwan which would probably offer a much closer version of what it originally resembled. To attribute the sweet filling as an invention of the Peranakan may not be historically accurate as Ang Ku Kueh in both China and Taiwan features mainly sweet fillings with savoury fillings as the exception.
Yes, tang yuan is filling is peanut and sugar too. So is Ma Tuan (Sesame ball) with peanut and sugar filling. It isn't a stretch they would put the same in Ang Ku Kueh besides Dao Sa (bean paste).
This series is quite OK in trying to trace the roots of all the dishes, but it shouldn’t label itself “Southeast Asian” when it’s really just Singapore’s POV.
When talking about _kueh tutu_ and _putu piring_ that are obviously more similar to Indian _bhapa pitha_ than Chinese _song gao_ why would you mention its Indian roots only in a passing and focused solely on the Chinese side? When talking about European colonization in Southeast Asia, why would you based it on Malacca when the Portuguese arrived much earlier in certain parts of Indonesia?
This is a good series, but it needs to be honest about it being very Singapore-centered instead of claiming to be about “Southeast Asia” when it can’t help but to be partial.
more like Singapore Chinese-centered. even the many varieties of Malay kuehs are overlooked
Tutu kueh is actually a version of scholar kueh 狀元糕 from China, since 10th century. what the heck they talked about song gao, do they even know the real history?
状元糕
中华汉族传统糕小吃
状元糕，是中国传统糕类小吃之一，是浙江嘉兴的著名特产。在中国各地区虽制作方法和风味存在差异，但都含祝福之意。
同糕不同称谓，他们是亲戚。
@@liarliarpantsonfire-iw1rt I know what 狀元糕 taste like and how it's made. Have you? it's just like putu tutu, and each are individually made, the reference of song gao, is so distance as they said song gao is not individually made. You don't need to repost stuff from baidu or wiki, go eat 狀元糕 yourself then come back to comment again
@@enkii82 看明白才回。
你看得懂嗎？百度說啥？
Food safety fail..... Ring on finger
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye)
Putu still make in bamboo with steam sound
Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam
Kue lapis is the same
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye)
Putu still make in bamboo with steam sound
Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam
Kue lapis is the same
Here in indonesia, central java, we called kueh ku = kue moto kebo (bufallo eye)
Putu still make in bamboo with steam sound
Kueh bingka similiar "lepet" make from casava and palm sugar that wrap with banana leaf then steam
Kue lapis is the same