Niangjiagao belongs to dessert. Coconut milk, Malacca coconut candy and Malacca black glutinous rice are symbolic materials. Other special materials include mung bean powder, bean powder, cassava, mint leaves and various tropical fruits such as bananas, durians and coconuts. In addition, Nanyang is the hometown of spices, and cakes are ever-changing. Nowadays, the most popular dessert in overseas western restaurants is Niangjia dessert. There are blue glutinous rice cake, cassava cake, thousand-layer cake, red turtle and so on.

Nyonya is a name used by Malaysian and Indonesian locals for assimilated China women. Men are called Baba. These are descendants of Zheng He's crew left overseas. Nyonya is a good cook and housekeeper. They speak a special dialect, which combines Quanzhou dialect and Malay dialect, retains China's eating habits and combines the advantages of Malay food. Mother's home cake is a kind of cake developed by these women. In the eyes of the older generation, "maiden cake" is a food that the bride-to-be-married must cook, and it is a dessert favored by the buyer Weng Jiapo.

The way Niang makes cakes is as follows:

Exercise:

1. Mix all the materials except Balaam leaf juice.

2. Divide the method into two parts, one half keeps the original color, and the other half adds the juice of Balaam leaves to become a green paste.

3. Pour the white-green paste into the baking tray several times, each time into 1 bowl, about 0.4 cm thick, and steam it in a steamer for about 3 minutes.

4. After pouring the slurry for the last time, steam it for about 5 minutes, then take it out, cool it, put it in the refrigerator, and cut it into pieces after cooling.