When people ask, “What food is uniquely Singaporean/Malaysian?” the usual dishes of kway teow, rice dishes, curries, and so on usually come to mind. But a lot of those dishes do originate from elsewhere — curry from India, many rice and noodle dishes are from China — it is the adaptation of these foreign influences and transformation into what it is today that make them uniquely Singaporean/Malaysian.
One of the ultimate amalgamation of cultures would be the Peranakan; descendants of Chinese immigrants in Indonesia and the British Malaya in the 15th or 16th century. They’ve retained the ancestor worship of the Chinese, but mostly assimilated the language and culture of the Malays. Their language, Baba Malay, is a creole of Malay with many Hokkien words in it. Given that many Peranakans are of mixed heritage of Chinese and Malay, many look like a cross in-between — darker skinned than most Chinese, but slightly paler than many Malays.
But one thing that’s absolutely amazing about the Peranakan culture is their food. Using many typical Malay spices and traditional methods of cooking, such as crushing flower petals to obtain natural food dyes, Peranakan food is something as much to look at as it is to eat. “Kueh” (sometimes spelled “Kuih”) are various cake-like confections that range from savoury to sweet. The below, taken from Lee Xin Li’s post, demonstrate the mind-boggling variety of Peranakan kueh that exists.