Kuih

Kuih is a term in the Malay language that refers to a broad variety of bite-sized snack or dessert foods traditionally served in Malaysia, Brunei, Singapore, and Indonesia. The term can also refer to sweet or savoury pastries similar to the Chinese concept of dim sum, although it is often used to describe desserts.

Etymology

The term Kuih is derived from the Malay language, and it is a term that is inclusive of both sweet and savoury bites. The term is used to describe a wide variety of these bites, which can be cakes, cookies, dumplings, pudding, biscuit, or pastries.

Types of Kuih

There are many types of Kuih available, each with its unique ingredients, preparation methods, and presentation styles. Some of the most popular types include:

• Kuih Seri Muka: A two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.
• Kuih Talam: A two-layered kuih with a white top layer of slightly salty coconut milk and a bottom layer of green pandan-flavoured batter.
• Kuih Lapis: A colourful layered soft rice flour pudding.
• Kuih Bingka Ubi: A baked tapioca cake.
• Kuih Angku: Red-coloured glutinous rice cakes filled with sweet mung bean paste.

Cultural Significance

Kuih are significant in Malaysian culture as they are often used in various traditional ceremonies, celebrations, and rituals. They are also popular as snacks and are commonly sold in markets, street stalls, and food courts.

See Also

• Malaysian cuisine
• Indonesian cuisine
• Bruneian cuisine
• Singaporean cuisine

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  Nyonya Kuih

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  Borasa

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  Giant Apam Balik

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  Kuih

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  Kuih Cincin

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  Makmur

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  Seri Muka

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  Kueh Tutu

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  Kuih Lapis

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  Assorted Teochew Kueh

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  Chwee Kueh