Part of the visit to The Intan was for us to experience the true Peranakan hospitality that included a tea session. The table setting alone was worth seeing:
Nonya (Peranakan) desserts are typified by kueh (colourful rice cakes often flavoured with coconut and palm sugar) and sweet, sticky delicacies such as miniature pineapple tarts, and also made from a variety of flavourful ingredients such as coconut milk, sweet potatoes, tapioca, palm sugar and pandan leaves.
Traditionally Peranakan girls or Straits Chinese were trained to perfect the art of making nonya kueh — skill in the culinary arts could, along with other skills, lead to a better marriage.
Many Nonya or Peranakan still spend time making kueh for their families, as they believe the more effort you put into preparing food for your family, the happier everyone will be.