Pastries and Finger Foods Menus

Peranakan Cocktail Buffet
Peranakan Pastries, Cakes & Breads
Peranakan Kueh Kueh




PERANAKAN PASTRIES, CAKES & BREADS

At PeraMakan, we offer a delicious assortment of Peranakan desserts and teatime treats that are full of home-made goodness. We call it “home-made” because we hand-make them the old-fashioned way using unadulterated, wholesome and fresh ingredients and without preservatives. To place your orders, call our Managers, Desmond & Joseph on 65-63772829. All desserts and pastries are freshly made for pick-up on the same day you plan to serve your guests.

TRADITIONAL KUEH KUEH

Kueh Dadar
Hand-made pandan and coconut crepes filled with grated coconut and palm sugar, served with coconut sauce.

Talam Ubi Kayu
Steamed tapioca cake rich with the fragrance of gula melaka and coconut topped with a layer of coconut pudding.

Kueh Talam Pandan
A two-layered dessert comprising of pandan flavoured rice pudding topped with creamy coconut custard.

Kueh Bingka Pulot
Baked glutinuous rice cake rich with coconut milk.

Kueh Ubi Bingka
Baked tapioca cake, full of the richness of fresh coconut

Kueh Pisang
Delicious banana pudding wrapped in banana leaves, served chilled

Kueh Sarlat
Glutinous rice steamed with coconut milk and topped with rich custard made from eggs, pandan juice and santan.

Kueh Chendol
Layered steamed rice pudding with red kidney beans and strips of home-made chendol.

Kueh Lapis Beras
Delightfully soft, smooth and delicious, our kueh lapis is a favourite with our customers.

Kueh Kosui
Steamed rice pudding made with palm sugar and rolled in steamed grated coconut.

Ondeh Ondeh
Sweet potato balls filled with palm sugar and rolled in steamed grated coconut.

Ondeh Ondeh Durian
Sweet potato balls filled with D24 durian pulp and rolled in steamed grated coconut.

Pulot Tatal
Glutinous rice steamed with creamy coconut milk, served with home-made egg jam (kaya)



PASTRIES & CAKES

Chef Kathryn grew up with wholesome home-made cakes that were made without preservatives and commercial baking products. At PeraMakan, we insist that our Pastry Chef Khang continues with this tradition, using only the best ingredients.

Since joining PeraMakan, Pastry Chef Khang has been delighting our customers with the following specialties:

Durian Gateau – soft as silk, melt-in-your mouth freshly made durian cream cake made from D24 durians. At PeraMakan, birthday celebrations are seldom without this wonderful cake to share with friends and loved one.

Durian Puffs – Filled with D24 durian mousse, and freshly made everyday to delight our dine-in customers, we encourage you to bring home a box to share with your friends and loved ones.

Strawberry Shortcake – Long before western pastry chefs brought this to our shore, Chef Kathryn grew up enjoying this dessert. The recipe, passed down through three generations, is today delighting a new generation of customers.

Old Fashioned Mango Gateau - We use good quality Australian mangoes in our Mango Gateau. Sweet and flavourful, with a robust scent, this cake is a favourite among our restaurant customers.


NYONYA ROTI BUNS & PIES

The Peranakans are well-known for their hospitality and no visitor should leave a Peranakan home without first partaking of a meal or a light snack. Other than the numerous types of kueh kueh that are made at the start of the holidays, the Nyonyas also bake palm-size Roti Buns that are a delight to young children and older people who cannot stomach the sweet concoctions made from rich coconut cream. Before the holidays, large batches of these breads will be made and baked over the weekends or holidays for afternoon tea. Sometimes, small batches of them will be frozen to be thawed and warmed in the oven for the unexpected visitor who comes on a weekday.

At PeraMakan, all our Roti Buns are freshly made only upon order received and will be ready for collection the following day. To place your order, call our Managers, Desmond & Joseph on 63772829 before 5:00 pm. Please indicate your choice of fillings from the following:

  1. Coriander Pork – A-grade lean pork loin, Chinese mushrooms, sugared melons and chestnuts cooked in Nyonya coriander spices.

  2. Babi Pongtay – A-grade lean belly pork, Chinese mushrooms and bamboo shoots cooked in Nyonya taucheo spices.

  3. Ayam Rendang – Boneless cubes of chicken with potatoes cooked in a rich rendang sauce.

  4. Beef Serondeng – Tender pieces of beef cooked in Nyonya spices, with Serondeng

  5. Seafood Otak – Prawns, squids and fish cooked in a spicy coconut paste.

In addition to the above “Roti Buns”, we also have:

  1. Nyonya Chicken Curry Pot Pie – Puff pastry filled with succulent pieces of boneless leg of chicken with potatoes. Also available in non-spicy version, cooked with mild, non-chilli Nyonya spices.

  2. Sambal Lengkong – Freshly made and bottled at PeraMakan, Sambal Lengkong is a Nyonya delicacy that is rarely available outside the Peranakan home. Freshly caught Wolf Herring (Ikan Parang) is steamed in coconut milk and deboned. The steamed fish meat is then mixed with spices and coconut cream and cooked over a low flame until it becomes crispy fish granules. It takes about 2 to 3 hours depending on the weight of the fish to produce the fragrant, golden brown granules. During this time, the chef has to stir the mixture continuously to prevent burning. Sambal Lengkong makes an excellent sandwich filling, to be spread generously over buttered bread. It is also delicious eaten with plain porridge.

  3. Sambal Udang Kering – Made from good quality dried shrimps, this delicacy is not only fragrant but delicious as a sandwich filling. It is not too spicy and is well-loved by children as well.