‘Kuih’ is the term given to various manners of bite-sized food.

Kuih can also be described as pastry, like karipap (curry puffs), but they are more often steamed than baked. .

In most Malaysian states, usually the Northern states of Perlis, Kedah, Perak and Kelantan, kuihs are sweet; but in the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savory kuihs can be found. This is largely due to the large population of ethnic Chinese and Indians which held much cultural influence in these states

The base and texture of most kuihs are built on a group of starches – rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called “green pea flour” in certain recipes). They play a most important part in giving kuihs their distinctive soft, almost pudding-like, yet firm texture.

In almost all kuihs, the most common flavouring ingredients are coconut cream (thick or thin), grated coconut (plain or flavoured), pandan (screwpines) leaves and gula melaka or palm sugar (fresh or aged).

We have 2 different types of kuih, the Nyonya (Peranakan) and Malay kuihs, but there are little differences between them. Both Nonya and Malay kuihs come from the same family.

With the passage of time, the lines of distinction between the two groups of kuihs have been fudged even more. Few Malaysians will be able to tell you precisely which kuihs are exclusively Nonya and which are exclusively Malay or Chinese. The term “Nonya kuih” is probably more commonly used in Penang.

Source:Pasar Malam & Kuihs