29/07/2026
This year, Muniroh's Bakery turns two, and I wanted to celebrate with a menu that feels close to my heart.
Every dish on this menu tells a story. They are inspired by the flavours I grew up with; foods that remind me of birthdays, village kitchens, and simple moments that have stayed with me over the years.
As a child, everything feels magical. You don't realize it then, but years later, those flavours become memories that you want to experience again. That is what this anniversary menu is about.
The Pandan Layer Cake is inspired by the birthday cake I had growing up. Before cream cakes became popular, pandan chiffon cake with pandan jelly was my birthday tradition. I recreated those memories with pandan kaya cream and palm sugar agar-agar, while keeping the lightness of the original cake.
Peknga is a traditional coconut pancake from Kedah, where my parents grew up. My late grandmother would sometimes make it when we visited. This time, I'm serving it with gulai, how Kedahan traditionally eat peknga, and also kaya, just because I like it. So, you can enjoy it the way I remember it or discover your own favourite.
Then there are the soft buns. Sweet buns are everywhere in Malaysia and have always been one of my favourite snacks. For this pop-up, I filled them with pandan and salted palm sugar cream, and with homemade taro cream. Taro is one of Malaysia's most underrated ingredients.
These dishes are more than recipes to me. They are memories and little pieces of home that I'm excited to share with you.
I hope you'll join me this Saturday to celebrate Muniroh's Bakery's second anniversary.
