Just as in Peranakan Chinese traditions, culinary expertise, recipes and methods were also handed down from mother to daughter in Peranakan Indian families. Apart from culinary expertise, hospitality and decorum were also important traits to be observed and developed. Cakes were often offered as refreshments to guests of Peranakan Indian households. This set of cake moulds and pot thus served as important utensils in the kitchen of a Peranakan Indian. Coconut, palm sugar and flour were the key ingredients which would have been used, together with this set of cake moulds and pot to prepare delicious traditional Peranakan Indian cakes, such as the itali which could be eaten for breakfast, lunch and dinner.
