The selection is a colourful journey through Malaysian culinary heritage: vibrant kuih talam with distinctive pandan and coconut layers; soft peanut mochi coated in crushed nuts; and the ...
kuih seri muka, talam pandan, and two nian gao flavours: baked pandan rice cake and baked ube rice cake. Since the Chinese New Year is approaching, Lady Wong currently has a range of mooncake flavours ...
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