Kuih & Steamed Bun Chinese

KUIH & STEAMED BUN CHINESE

This beautifully curated Chinese-language magazine explores the art and heritage of kuih (传统糕点) and steamed buns (面点), blending cultural storytelling, culinary techniques, and practical recipes. It highlights Nyonya, Teochew, Hakka, and Hainanese specialties, emphasizing both savory and sweet specialties cherished across Chinese communities in Southeast Asia.

Features:

- Detailed recipe guides: Step-by-step instructions for classic treats like ang ku kueh, chwee kueh, ku chai kueh, hee pan, red peach cake, and more.

- Technique-focused content: Tips on dough consistency, proofing, steaming methods (single vs. double proofing), and achieving ideal textures in mantou and baozi.

- Cultural insights: Stories behind ethnic variations—Teochew chwee kueh, Hainanese yi bua, Hakka hee pan, Peranakan kuih lapis—exploring origins, symbolism, and festive traditions.

- Visual appeal: Rich photography showcasing finished kuih, raw dough textures, step-by-step visuals, plating ideas, and historical context imagery.