As Malaysian, We love our kueh/kuih. There are over hundred types of kuehs out there. How well do you know your kueh and do you know the name of your favourite kueh?
Thanks to Bits & Bites for providing us with the kuehs and information. Enjoy your favourite kueh!
Steamed kuih, comes in a yellow colored bottom made of semolina and dark brown topping which taste in between chocolate and coffee.
Chicken curry puffs
It’s steamed. The kuih is wrapped in banana leaves. The outer part of the kuih is made from glutinous rice flour n filling is similar to that of kuih lenggang.
Savory kuih. Steamed glutinous rice with Dried Prawn Serondeng topping.
It’s made from sago and served with grated coconut.Best serve chilled. Excellent dessert for a hot summer afternoon.
This kuih is made from banana with a combination of sago. It’s usually wrapped in banana leaf and steamed.
Tiny ball shaped glutinous rice balls covered with grated coconut, commonly green color with gula Melaka filling. Some call it kuih Buah Melaka
A variety of flavors available… Marble, chocolate, banana, lemon, orange, strawberry, coffee, and vanilla.
Lapis Gula Melaka
Similar to Lapis Pandan, a mix of sweet and salty. The dominant flavor is Gula Melaka. Brown layered instead of green; with white topping.
Labu is Pumpkin in English. This kuih is oven baked. Its sweet and taste of pumpkin.
Green colored crepes filled with gula Melaka flavored grated coconut candy-like filling.
Traditional Malay delicacy made from sweet potato with a savory dried prawn filling.
The lapis itself is not sweet nor salty. It has to be taken with gula Melaka. Some might want to experiment with condensed milk?
A different take of the traditional Pulut Panggang. Here the filling is sambal chicken instead of the usual sambal dried prawns.
Named as such because of its pink n white layers. A traditional Malay/Nyonya kuih. Sweet n rich in flavor from coconut milk.
This kuih has 2 layers, the bottom layer is steamed glutinous rice n the top layer traditionally comes in green; a custard-like pandan flavored topping. The top layer can come in different variation in terms of color n taste durian, red bean, mung bean, yam flavors.
Cute little cuplike kuih; main ingredient is gula Melaka. Traditionally served with grated coconut topping. Best serve chilled.
Tepong Gomak this is a take on the Mochi; its origin is from the MalaysiChineseese community. Its white and powdery from the outside. The skin is made from glutinous rice with a delicious filling of crushed peanuts. Not too sweet.
This is a square shaped kuih. custardy durian flavored kuih filled in a specially prepared pandan leave casing. Great served chilled.
Main ingredient is glutinous rice. Its cooked over slow fire n comes dark brown in color due to the gula Melaka which is added in as the flavoring.
Green layered pandan flavored kuih with white topping. A mix of sweet n salty. Delicious.
A custard-like kuih; a combination of corn, flour, santan n flavorings.
Baked. It’s sweet n pandan flavored, topped with sesame seeds.
Latest posts by Joanne Lee (see all)
- Kota Kinabalu Chinese New Year Dining and Yee Sang - January 8, 2020
- Rooftop Bar in Kota Kinabalu with cool views and great drinks - January 7, 2020
- 8 bakers/ cafes in Sibu you must visit to enjoy Anchor Dairy Brand products - December 25, 2019