Food

9 kuihs that are so damn nice, you can have them for breakfast, lunch and dinner

2016-04-23 , 12:15 pm

Last Updated on 2016-10-19 , 8:15 am

Sticky, sweet and rich in culture and tradition; these are words that describe the traditional snacks called kuih found in this region. They are a delicate culinary heritage passed down from our ancestors and were popular before the arrival of western desserts like cakes, ice cream and pastries.

Kuih are usually eaten for tea time and breakfast, but people gobble them down at any time of the day nowadays, because they’re just that good. The main ingredients for kuih are usually coconut shavings, rice flour, glutinous rice, santan and palm sugar. They can be fried, steamed or baked, and they can be either sweet or savory.

Here are some of the most delicious kuihs you can’t live without.

Rempah Udang

The best way to describe this kuih would be a glutinous rice roll filled with spicy shrimp. The savory and rich aroma of the shrimp filling that is fried with spices can make you drool before you even open the banana leaf wrappings that lend a beautiful flavour to the kuih.

Kuih Lapis

The process of making kuih lapis, or layered kuih, is very tedious and time consuming. Rice flour is mixed with water and sugar before various amount of red colouring are added to different bowls of batter. Once a layer has been placed in a tray, it is steamed before another layer is added and the process repeated until the tray is filled.

Ondeh- Ondeh / Buah Melaka

These green balls made of rice flour and rolled in coconut shavings usually contain melted palm sugar in the middle. That’s why you’ll have to eat it by putting the whole thing into your mouth, or else there will be stains everywhere.

Pulut Inti

Try these pyramid shaped kuihs that are glutinous rice mounds topped with coconut shavings soaked in palm sugar. The extremely sweet coconut shavings are balanced out by the rich and neutral taste of the glutinous rice, complementing each other.

Kuih Seri Muka

There are two layers to this kuih; the bottom layer is made of unsweetened glutinous rice and the top layer is a mixture of pandan juice, sugar and eggs. The soft and sweet upper layer matches the savoury sticky bottom layer perfectly.

Ang Ku Kueh

A very popular snack eaten during Chinese New Year, the kuih that looks like a tortoise shell is made of sticky rice flour and filled with sweet mung bean or red pean paste inside.

Pulut Tai Tai

These glutinous rice cubes often carry a blue marble-like colour from the pea flower and is made by pressing and steaming glutinous rice together. It’s never eaten plain, but paired with a generous helping of kaya (coconut jam) on the top.

Kuih Dadar

Kuih dadar is often a common sight at any kuih stall and is slightly different from the rest. They are actually pancakes rolled with sweet coconut shavings and resembles a French crepe in texture.

Jemput Pisang or Cekodok Pisang

Famous in the east coast of Malaysia, the cekodok is surprisingly simple to make. Just mash some bananas, add sugar and some flour, and fry till they’re dark brown. The result is a gooey ball of banana goodness.

Top Image: ThamKC / Shutterstock.com