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.