I wonder how many of the current young generation that ever taste these kind of nyonya kueh. At most you try Sister’s Popiah only which prepared by Indons or Myanmar people who man the counter. Let me share with you a place where all the traditional nyonya kuih came from in Penang. Moh Teng Peow is famous among the pasar malam hawkers and street food traders.
Glutinous rice with kaya (coconut jam).
Tucked in a corner within Chulia Street, this is hidden from the view of the main road. It is still open to the public for walk in purchase. You are guaranteed to have the freshest one here.
Here the glutinous rice are baked in bulk. The banana leaf is used to wrap the rice and shape into square. It is actually pressed in a wooden box to make them tightly sticked with every grains of rice.
No artificial coloring used. This is still use the morning glory flower to add the blue color into the rice.
Glutinous rice topped with green bean cake
Traditional kuih talam
Old school industrial sized oven still in use until today
Kitchen though looks old but still very clean and tidy.
This is a brass pan which can hardly find in the market nowadays.
So to find out more go and pay them a visit. If you are lucky enough, you can get the chance they steam the cakes. I reach there pretty late already.
My Fellow food writer from Penang CK did a great coverage for them where she got to see them baking all the goodies. CLICK HERE
Kuih Nyonya Moh Teng Pheow
Jalan Mesjid (Off Chulia Street)
Tel : 04 2615832 & 012 4152677
Closed on Monday
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