Due to high demand (especially during the Lunar New Year and Hari Raya seasons), The Rainbow Kueh Book often sells out in physical stores like Kinokuniya and Times Bookstores. It is currently available in hardcover (collector's edition with a gold foil cover) and spiral-bound (preferred for kitchen use because it lies flat).
You can order the official copy through major online retailers or the publisher's website. Be wary of low-quality PDF scans circulating on forums—they lack the color accuracy needed to judge the "doneness" of your batters. the rainbow kueh book
Green in the rainbow kueh is not artificial. It is never the neon of bubble tea. Green is the deep, dark emerald of pandanus amaryllifolius — the screwpine leaf that is to Southeast Asian desserts what vanilla is to the West. Due to high demand (especially during the Lunar
The green chapter is dedicated to Kuih Dadar (also called Kuih Ketayap): pandan crepes rolled around a filling of grated coconut cooked with gula Melaka (palm sugar). The crepe is so green it almost glows, and the aroma — sweet grass, vanilla, jasmine, and fresh hay — rises from the pan like a genie. While the "Rainbow" Lapis is the star, the
Making Kuih Dadar is a meditation. You blend pandan leaves with water, strain out the fibrous pulp, and pour the emerald liquid into a batter of flour, egg, and coconut milk. Each crepe must be thin enough to see light through, but strong enough to hold the filling. Then you roll it like a spring roll, tucking the ends in, so that when you bite, the molten palm sugar and shredded coconut spill out in a warm, gritty sweetness.
The Rainbow Kueh Book says: Green is the color of breath. Pandan is the breath of the kitchen. Without it, kueh is just starch and sugar. With it, kueh is a memory of rain on banana leaves.
While the "Rainbow" Lapis is the star, the book typically covers a variety of traditional steamed and baked kuehs popular in Southeast Asia: