This photo shows Nyonya rice dumplings at the Intan, a peranakan heritage home-museum in Singapore on May 20, 2025. The Baba-Nyonya, or Peranakans, are descendants of Chinese immigrants who intermarried with local Malays, creating a distinct cultural identity. Male descendants are called "Baba," while female descendants are called "Nyonya".
Nyonya rice dumplings are a representative dish of Nyonya cuisine. The use of blue glutinous rice is a highlight of this delicacy, dyed using natural pigments extracted from butterfly pea flowers. The Nyonya dumplings showcased at the Intan feature a filling made from stir-fried winter melon strips and minced pork marinated with spices, all wrapped in pandan leaves and bamboo leaves. (Xinhua/Then Chih Wey)
Nyonya Cheryl Yapp makes Nyonya rice dumplings at the Intan, a peranakan heritage home-museum in Singapore on May 20, 2025. The Baba-Nyonya, or Peranakans, are descendants of Chinese immigrants who intermarried with local Malays, creating a distinct cultural identity. Male descendants are called "Baba," while female descendants are called "Nyonya".
Nyonya rice dumplings are a representative dish of Nyonya cuisine. The use of blue glutinous rice is a highlight of this delicacy, dyed using natural pigments extracted from butterfly pea flowers. The Nyonya dumplings showcased at the Intan feature a filling made from stir-fried winter melon strips and minced pork marinated with spices, all wrapped in pandan leaves and bamboo leaves. (Xinhua/Then Chih Wey)
This photo shows the butterfly pea flowers and dyed glutinous rice, which are ingredients for making Nyonya rice dumplings, at the Intan, a peranakan heritage home-museum in Singapore on May 20, 2025. The Baba-Nyonya, or Peranakans, are descendants of Chinese immigrants who intermarried with local Malays, creating a distinct cultural identity. Male descendants are called "Baba," while female descendants are called "Nyonya".
Nyonya rice dumplings are a representative dish of Nyonya cuisine. The use of blue glutinous rice is a highlight of this delicacy, dyed using natural pigments extracted from butterfly pea flowers. The Nyonya dumplings showcased at the Intan feature a filling made from stir-fried winter melon strips and minced pork marinated with spices, all wrapped in pandan leaves and bamboo leaves. (Xinhua/Then Chih Wey)
Nyonya Cheryl Yapp makes Nyonya rice dumplings at the Intan, a peranakan heritage home-museum in Singapore on May 20, 2025. The Baba-Nyonya, or Peranakans, are descendants of Chinese immigrants who intermarried with local Malays, creating a distinct cultural identity. Male descendants are called "Baba," while female descendants are called "Nyonya".
Nyonya rice dumplings are a representative dish of Nyonya cuisine. The use of blue glutinous rice is a highlight of this delicacy, dyed using natural pigments extracted from butterfly pea flowers. The Nyonya dumplings showcased at the Intan feature a filling made from stir-fried winter melon strips and minced pork marinated with spices, all wrapped in pandan leaves and bamboo leaves. (Xinhua/Then Chih Wey)
Nyonya Cheryl Yapp shows Nyonya rice dumplings at the Intan, a peranakan heritage home-museum in Singapore on May 20, 2025. The Baba-Nyonya, or Peranakans, are descendants of Chinese immigrants who intermarried with local Malays, creating a distinct cultural identity. Male descendants are called "Baba," while female descendants are called "Nyonya".
Nyonya rice dumplings are a representative dish of Nyonya cuisine. The use of blue glutinous rice is a highlight of this delicacy, dyed using natural pigments extracted from butterfly pea flowers. The Nyonya dumplings showcased at the Intan feature a filling made from stir-fried winter melon strips and minced pork marinated with spices, all wrapped in pandan leaves and bamboo leaves. (Xinhua/Then Chih Wey)
