I love colours in my food and they gain extra special points if the colour is from a natural source. The above is bingka keladi, one of Brunei’s traditional kuihs, flavored and intensely coloured with purple yam. It’s very sweet, and since it is made of rice flour it has that distinctly thick and glutinous texture common of traditional Malay sweets. Amazingly despite the consistency being so, they are light and a joy to the tastebuds. Had this during one of our University’s functions.