By The Table desk · Last verified 7 October 2026
Kueh (or kuih in Malay) are Singapore’s small traditional cakes and snacks, sweet or savoury, mostly steamed and built on glutinous rice, coconut, pandan and gula melaka (palm sugar). The National Heritage Board lists kueh-making as part of Singapore’s intangible cultural heritage, carried mainly by Malay and Peranakan cooks, with Chinese (notably Teochew) traditions too. The classics include ondeh-ondeh (pandan balls that burst with palm sugar), kueh lapis (nine-layer steamed cake), kueh salat, kueh dadar and ang ku kueh. Kueh are sold by the piece, often around $1 each in neighbourhood shops.
A box of mixed kueh is one of the most cheerful things you can bring to an office, a visit or a family tea. Here is what is inside each one, so you can choose with confidence.
Quick facts
- What: bite-sized traditional cakes, mostly steamed, some baked or fried.
- Key ingredients: glutinous rice, rice and tapioca flour, coconut milk, pandan, gula melaka, sweet potato.
- Natural colours: green from pandan, blue from butterfly pea (bunga telang).
- Occasions: weddings, births and festivals; Roots.sg notes red kueh for auspicious events.
- Pricing: by the piece; a September 2024 Eatbook round-up found $0.70 to about $2.20 a piece.
- Shelf life: best eaten the same day; coconut-topped kueh spoil quickly in the heat.
The kueh you’ll see most
| Kueh | What it is | Taste and texture |
|---|---|---|
| Ondeh-ondeh | Pandan glutinous rice or sweet potato balls filled with gula melaka, rolled in grated coconut | Chewy, then a burst of liquid palm sugar |
| Kueh lapis (Nonya) | Steamed rice flour and coconut cake in nine coloured layers | Springy; fun to peel layer by layer |
| Kueh salat (seri muka) | Steamed glutinous rice base with a pandan coconut custard on top | Rich, creamy top; salty-sweet rice |
| Kueh dadar | Pandan crepe rolled around coconut and palm sugar | Soft, fragrant, sticky-sweet |
| Ang ku kueh | Red tortoise-shaped glutinous rice skin with mung bean or peanut filling | Chewy, mildly sweet; a symbol of longevity |
| Kueh bahulu | Small, fluffy egg sponge cakes, often flower or fish shaped | Light, crisp outside |
Two kinds of kueh lapis
The name can confuse. The everyday Nonya kueh lapis is steamed and chewy, made from rice flour and coconut milk, and called jiu ceng gao (nine-layer cake) by Chinese communities. The Chinese New Year favourite sold in tins and slabs is kek lapis or lapis legit, a baked butter cake from Indonesia with dozens of thin spiced layers, priced by weight or slab and far richer.
How kueh is priced and bought
| Shop (Eatbook, Sept 2024) | Kueh | Price |
|---|---|---|
| Xing Xing Ondeh-Ondeh Tapioca Cake, Maxwell | Ondeh-ondeh, tapioca cake | $0.70 a piece |
| The Kuihmaker, Bukit Batok | Putri salat, lapis and others | From $0.90 a piece |
| Molly’s Nyonya Kueh | Ang ku kueh | $0.90 each, in packs of ten |
| Lek Lim Nyonya Cake Confectionery | Ang ku kueh / yam ang ku kueh | $1.05 / $1.40 |
| Ji Xiang Confectionery | Ang ku kueh | $1.30 each |
Those prices are two years old; expect a little more now. Most shops let you pick and mix singly; some sell ondeh-ondeh or ang ku kueh only in boxes or minimum quantities. For parties, many shops take bulk orders with a few days’ notice.
Worked example: an office box of 20
At a shop selling kueh at $1.20 a piece, a mixed box of 20 costs 20 × $1.20 = $24, before any box or delivery fee. This is an illustrative price; ask the shop for its current rate.
How to choose and keep kueh
- Go in the morning for the freshest choice; popular kinds sell out.
- Press gently (or look closely): good kueh is soft and springy, not hard or weeping.
- Mix textures: one bursting (ondeh-ondeh), one creamy (salat), one chewy (lapis).
- Eat the same day, and keep coconut-coated kueh out of long heat.
- Don’t refrigerate steamed kueh unless the shop advises; it hardens. Re-steam briefly to soften.
The WahLiao Verdict
Start with ondeh-ondeh for the joy of the burst, add kueh salat for richness and kueh lapis for fun, and you have a perfect first trio. Buy in the morning, eat on the day, and at around a dollar a piece, feel free to try one of everything. It is the cheapest way to taste a whole culture in one box.
Questions people ask
Is it kueh, kuih or kue?
All are used. “Kueh” is the common Singapore spelling, “kuih” the standard Malay one, and “kue” the Indonesian.
Are kueh halal?
Most are made from plant ingredients and eggs, and many Malay kueh shops are halal-certified. Check for MUIS certification if you need it.
Why is kueh green?
Pandan leaf juice gives the green colour and a vanilla-like scent. Blue comes from butterfly pea flowers.
Can I learn to make kueh?
Yes. Roots.sg notes that kueh-making is now taught through public workshops and classes, not only in families.
Sources: National Heritage Board Roots.sg, kueh as intangible cultural heritage: ingredients, communities, occasions; SG101 (Singapore government heritage resource), Nonya kueh descriptions; Eatbook, September 2024 shop round-up with per-piece prices. The Table explains; it does not endorse.
Read next: Peranakan Food Explained: The Dishes and What to Order First · The Singapore Breakfast Explained: Kaya Toast, Soft-Boiled Eggs and Kopi · Back to The Table
For what’s worth it this week, with the bill shown, read The WahLiao Week.
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