| COOK THIS NOW  Kuih are bite-sized snacks and desserts found across parts of Southeast Asia, China, and Brunei. This rose-scented kuih lapis—lapis translates to layers—comes from pastry chef Seleste Tan and chef Mogan Anthony of Lady Wong, a pastry shop located in New York City. While kuih may be made entirely with rice flour, wheat flour, or tapioca starch, Tan and Anthony use a combination of all three to strike the perfect textural balance of wobbly, chewy, and springy all at once. What We're Talking About
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