Kueh, also known as kuih, is a term used to describe a wide variety of bite-sized desserts and snacks in Malaysia. These sweet and savory Malaysian Kuih come in various shapes, colors, and flavors, and are often made with ingredients such as coconut milk, rice flour, palm sugar, and pandan leaves.
Popular Malaysian Kuih #1 - Kuih Lapis
Kueh Lapis, also known as a layered cake, is a popular dessert in Malaysia and other Southeast Asian countries. The cake is made of thin layers of colored rice flour batter stacked on top of one another and baked to form a beautiful and colorful cake.
The batter for Kueh Lapis is made with ingredients such as rice flour, tapioca flour, coconut milk, sugar, and pandan leaf extract. The batter is divided into different portions, each mixed with a different food coloring to create different layers of colors. The layers are then steamed or baked one at a time, and a new layer is added on top of the previous one until the desired number of layers is reached.
Kueh Lapis is commonly served during special occasions such as weddings, birthdays, and festivals like Hari Raya Aidilfitri. It is also a popular gift to bring to friends and family as it can be easily transported and has a long shelf life. It is a delicious and visually stunning dessert that Malaysians and visitors love.
Popular Malaysian Kuih #2 - Onde-Onde
Onde-onde is a popular Malaysian dessert made from glutinous rice flour, palm sugar, and grated coconut. The dessert is named after the Malay word ‘ondeh’, which means ’round’, and refers to the small, ball-shaped desserts.
To make onde-onde, a filling made of melted palm sugar and grated coconut is prepared and rolled into small balls. Separately, a dough is made from glutinous rice flour mixed with water, which is then kneaded until it is soft and pliable. The dough is then divided into small pieces and rolled into balls, which are flattened and then filled with the palm sugar and coconut mixture. The balls are then rolled back into a ball shape and boiled in boiling water until they float to the surface.
Once cooked, the onde-onde are removed from the water and rolled in grated coconut to give them a fluffy, white coating. The final result is a small, round, and chewy dessert with a sweet and slightly sticky center filled with melted palm sugar and grated coconut, which is balanced by the lightness of the outer layer and the nuttiness of the grated coconut coating.
Onde-onde is a popular dessert during festivals and celebrations, such as Hari Raya, weddings, and other important occasions. They can also be found at local markets and food stalls throughout Malaysia, where they are a favorite snack for many Malaysians.
Popular Malaysian Kuih #3 - Kuih Seri-Muka
Kueh Seri Muka is a popular Malaysian kueh that is made with a base layer of glutinous rice and a top layer of green pandan-flavored custard. The dessert is often cut into small bite-sized squares or rectangles and served as a sweet snack or dessert.
To make Kueh Seri Muka, glutinous rice is soaked in water for several hours and then steamed until it is cooked through. The cooked rice is then mixed with coconut milk and sugar and pressed firmly into a pan to create a compact base layer. Separately, a custard mixture is made by combining eggs, pandan juice, and sugar, and then poured over the rice layer. The entire dish is then steamed until the custard is cooked through and has set.
The final result is a beautiful two-layered kueh with a soft and chewy glutinous rice base and a fragrant, slightly sweet and creamy pandan custard layer. The green color of the top layer is derived from the use of pandan leaves extract, which also imparts a unique and aromatic flavor to the custard.
Kueh Seri Muka is a popular dessert during festive occasions such as Hari Raya and Chinese New Year, and is often served alongside other traditional kueh and snacks. It is also a popular item in bakeries and dessert shops throughout Malaysia, where it is enjoyed by locals and visitors alike.
Popular Malaysian Kuih #4 - Kuih Ubi Kayu
Kueh ubi kayu, also known as tapioca cake, is a popular traditional snack in Malaysia. It is made from grated cassava or tapioca mixed with coconut milk, sugar, and pandan leaves extract. The mixture is then steamed or baked to form a soft and chewy cake.
To make kueh ubi kayu, the grated cassava is mixed with coconut milk, sugar, and pandan leaves extract to form a smooth batter. The batter is then poured into a lined cake pan and steamed for about 45 minutes until cooked. Once done, the cake is cut into small squares or diamonds and served as a sweet snack or dessert.
Kueh ubi kayu has a chewy texture and a sweet flavor with a slight hint of coconut and pandan leaves. The natural sweetness of the cassava and coconut milk makes this dessert a popular choice among those who prefer less sweet treats.
This traditional kueh can be found in many local markets, street stalls, and dessert shops throughout Malaysia. It is often enjoyed as an afternoon snack or as a dessert after meals. Kueh ubi kayu is also a common item served during festive occasions such as Hari Raya, Chinese New Year, and weddings.
Popular Malaysian Kuih #5 - Bom Bijan
Bom Bijan, also known as sesame balls, is a popular snack in Malaysia made with glutinous rice flour, black sesame seeds, and palm sugar. The snack is often sold at local markets, street stalls, and food courts throughout the country.
To make Bom Bijan, a mixture of black sesame seeds and palm sugar is ground into a paste and then rolled into small balls. Separately, a dough made of glutinous rice flour, sugar, and water is prepared and then divided into small pieces. Each piece of dough is then flattened and filled with the black sesame paste before being rolled into a ball shape.
The balls are then deep-fried until the outer layer turns crispy and golden brown. The heat from the frying causes the sesame paste to expand and burst out of the dough, creating a unique and crunchy texture. The final product is a small, round, and crispy snack with a sweet and nutty flavor from the black sesame filling.
Bom Bijan is often enjoyed as a snack or dessert, and is especially popular during festive occasions such as Chinese New Year. It is also commonly served at dim sum restaurants as a sweet dim sum dish.
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