A tad oily, but this makcik's bun is smooth. The sambal ikan bilis is cooked in such a way that it sort of melts in your mouth.

[Correction for my language professor said the statement is ambiguous, and hmmm, I couldn't agree more lah :P]

A tad oily, but the bun which this makcik made is smooth.

To make this kuih, mix rice flour with 'Gula Melaka' before adding some coconut milk. Bring the mixture to a boil. Then, pour the mixture in casings made from nipah leaves, and steam them.

The makcik told me that green colouring was used in her Selorot as she couldn't find pandan leaves that day.

No mould is used in shaping this kuih, you know?

The Cantonese call this 'Lopak Put Chai Kou'.

The more I look at this picture, the more the cabbage resembles a baby piggy to me, says an optically-challenged soul. (Or is it mentally-challenged? :P)

They are so hot that they burn themselves.

Don't say I didn't warn you... I'm Bell Pepper. And I'm h-o-t. Hot.