Sabrina Yeow

10x10 - $60 Glutinous Rice Pandan Paste Kuih is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this Kuih. It is used to impart creamy taste when cooking the glutinous rice and making the custard layer. ~ Glutinous Rice, Thin Coconut Milk, Salt, Eggs, Castor Sugar, Pandan Water, All-purpose Flour, Tapioca Flour, Salt.

10x7 - $85 Durian Lapis flavoured Thousand Layered Cake is also known as Kueh Lapis Legit. The cake may look deceptively simple, but will take four to five hours to bake with each of its 18 layers tediously added on one by one to be caramelised separately resulting a very moist cake which is delicious and highly addictive. ~ Durian, Butter, Eggs, Caster Sugar, Condensed Milk, Cake Flour, Lapis Spices (Nutmeg and Cinnamon Powder), Rum.

10x7 $85 Thousand Layer Cake (Jackfruit Lapis), which literally means rich layer-cake, is made up of many very thin layers of cake piled on the top of each other. It is very rich for its size as it consists of large amounts of butter and sugar as well as many egg yolks. Because each layer is spread out and grilled separately, the cake is very moist, delicious and highly addictive. ~ Jackfruit, Butter, Eggs, Caster Sugar, Condensed Milk, Cake Flour, Lapis Spices (Nutmeg and Cinnamon Powder), Rum

10x10 - $80 A decadent take on the more traditional kueh salat; certainly not for the faint of heart. Making up most of the golden custard is the buttery flesh of only either the premium Mao Shan Wang or Wang Zong Wang durians. No others will do. ~ Durian, Granulated Sugar, Eggs, Plain Flour, Sago Coconut Milk, Salt.

10x10 - $65 Green Bean Layered Kuih (Kachang Hijau Lapis) is a seven-layered dessert filled with the sweetness and the hearty taste of healthy green beans. You could even peel it layer by layer. ~ Green Beans, Coconut Milk, Salt, Granulated Sugar, Rice Flour, Tapioca Starch.

10x10 - $70 Green Bean Pudding (Koleh Koleh) is a traditional Malay savoury. Top is make of Traditional toasted coconut. This takes about 3 hrs to do in total. Especially the top to produce the fine, toasted coconut to be sprinkle on the base. ~ Green Bean, Flour, Coconut Milk, Palm Sugar

25 cups - $70 Jongkong which is also known as : Steam Cake in Cups or otherwise similar to the version of Western Creme Caramel. Traditionally it is steam in Banana leaves but nowadays dessert lovers find it more appealing to be presented this way. ~ Green Bean, Flour, Coconut Milk, Palm Sugar

10x10 - $65 9 Layer Cake (Nonya Lapis) is a popular snack in Malaysia and Singapore and it literally means layer cake in Malay. The colourful steamed Kuih consists of 9 layers and it can be peeled off layer by layer which defines the joy of eating it. ~ Rice flours, Starches, Coconut Milk, Palm Sugar and Water.

10x7 - $85 Prune Lapis flavoured Thousand Layered Cake is another variant of the popular and tasteful lapis collection. It takes a lot of patience and time to Bake & Grill to perfection for each of its 18 layers tediously added on one by one to be caramelised separately and topped with rich and juicy prunes. ~ Prunes, Butter, Eggs, Caster Sugar, Condensed Milk, Cake Flour, Lapis Spices (Nutmeg and Cinnamon Powder), Rum.