As you can see this bowl of Kolo Mee has some pork fat, they don’t have fish cake like the one we had last night.
The one was alright, the bbq pork doesn’t have the smoke taste like in the hawker centre, it was more the classic char siu taste.
Re: Your last photo
The green-brown ones are “kueh lapis” - steamed glutinous rice flour “layer cakes”. We have the same in Singapore, and also in Thailand. It could have originated from the Portuguese when they came to this region in the 15th-century, and whose missionaries were active up till the 19th-century. You also find similar layered desserts in former Portuguese colonies like Goa (India) and Mozambique.
The other cake you had is called “kueh sarlat” in Penang & Singapore, and “kueh serimuka” in the rest of Malaysia - the bottom layer is glutinous rice, and the top layer is a pandanus-scented glutinous rice flour-coconut milk pudding.