SHC 20 Best Homemade Malay & Nyonya Traditional Kuih Recipes

BLOG SHC FEATURING NEW THIS WEEK
The origins of each type of these bite-sized delicacies are hard to trace as many have a few Malay influences, a few Indian influences and a few Chinese influences, making them a truly Malaysian delicacy although many of these kuih are often labelled as Nyonya kuih. Our local kuih is still very much a part of the diet of a typical Malaysian as they can still be found at roadside stalls, in wet markets, in some modernised cafes, at some restaurants and even coffee shops.
Soft, creamy, colourful and sweet, our many varieties of Malaysian kuih are the result of an interesting mix of delicacies with ‘Malay’ and ‘Peranakan’ origins. The local kuih, some are Malay, and some are Nyonya/Peranakan comes in many forms, shapes, sizes, colours, styles and flavours. Some are sweet, some are savoury, some are rich & thick, some are smooth & light, and some are even spicy & fragrant.
Better still now that I have compiled these recipes for you, why not try and make it yourself? Below is my list each of ‘SHC 10 BEST HOMEMADE TRADITIONAL MALAY KUIH RECIPES’ and ‘SHC 10 BEST HOMEMADE TRADITIONAL NYONYA KUIH RECIPES’.
There is no fixed time to have a kuih because you can eat it any time of the day, as a snack or as dessert, and even as a meal on its own. There are too many different types of kuih available to list them all out so why not try them out yourself!
A) SHC 10 BEST HOMEMADE TRADITIONAL MALAY KUIH RECIPES

B) SHC 10 BEST HOMEMADE TRADITIONAL NYONYA KUIH RECIPES

0 comments