Malay & Nyonya Traditional Kuih Recipes
A) SHC 10 BEST HOMEMADE TRADITIONAL MALAY KUIH RECIPES
'KUIH' is
classic traditional Malaysian cake, its bite-size sweet/savoury snack or
dessert food that’s popular in Malaysia and on the other hand traditional
Malaysian kuih also demonstrated local native delicacies. Since not many people
are interested in making a traditional cake (kuih) at home and knowing the common classic reason that making a traditional cake is quite tedious to do it on
your own. As the lifestyle has totally
changed, these days everyone demands anything easy when it comes for the
snacks, but not me! I still enjoy making my own traditional cakes at home so
that I could anytime bring back the beauty of my childhood memory.
1. KUIH BAKAR KEMBOJA
Never tired of the sweetness, softness, especially
the fragrant scent of pandan leaf and the sweet-salty sugary taste are too
tempting! My all-time favourite Malay Kuih indeed!
Homemade Kuih Bahulu Kemboja or also called as Kuih Bakar Pandan (Baked
Pandan Cake). This is another Malay kuih (cake). Kuih Bakar is a fragrant
custard-like baked cake which has a natural green colour coming from the juice
of the "Pandan/Screwpine leaves". It is usually baked in a small
flower-shaped mould, Kuih bahulu mould or even a pan.
2. KUIH WAJIK/SWEET
GLUTINOUS RICE
Kuih Wajid is a very well-known Malay kuih. It's usually served during
special occasions (Hari Raya, Ramadan Month, Weddings etc) and you can usually
get them from the gerai-gerai (mini stalls). This is a very simple kuih to make
but it's sweet! And yes, not everyone would like the taste of the palm sugar or
the fact that the rice is sweet and sticky but it's worth a try, you might just
enjoy it!
3. KUIH KETAYAP (SWEET
COCONUT CREPE)
’Kuih Ketayap’ or ’Kuih Dadar’ is a rolled crepe (flavoured with Pandan
Leaf juice) and filled with sweet grated coconut filling (flavoured with Gula
Melaka/Palm Sugar).
4. KUIH TALAM SAGU
The fat that comes from this 'Kuih Talam' is definitely from the
coconut milk. The top and bottom of the kuih/cake have coconut milk, indeed it's
creamy! I prefer to eat it when it's cold. So tasty, more delicious and
refreshing when swallowing it!
5. KUIH KASUI DURIAN
For this kuih, I used the ‘Durian Musang King’. It’s a bit
expensive this type but if you were to buy it during the ‘durian season’
the price is quite reasonable. This kuih is really tasty. Complete with the
taste of fruity sweet & creamy from the durian, soft, moist and the BEST
yummy of an excellent Durian! So ‘durian lovers’ this recipe is made
especially for all of you!
6. KUIH CARA BERLAUK
(MALAYSIAN MINCED BEEF DUMPLINGS)
'Kuih Cara Berlauk' is a Malay inspired dumpling cooked on a hot plate like the Japanese
style dumplings called Takoyaki. It’s a savoury snack that can be prepared for
breakfast or tea. Suitable to serve on special occasions. It is also great
served as an appetizer for a fancy party. If you have a special Takoyaki pan, use
that, if not use any flat frying pan.
7. KUIH AKOK KELANTAN
(WRINKLY AKOK)
My favourite Kelantanese Kuih! 'Akok Kedut' is translated as
Wrinkly Akok. This is because, on the East Coast of Malaysia, the state
Terengganu’s Akok is smooth. Now, if you love palm sugar, coconut, egg tarts (especially
the filling! The filling that has the texture (like Portuguese egg tarts),
then do give this ugly wrinkly kuih a chance to give paradise. If you are not
familiar with Malaysian local food, imagine deflated tropical Yorkshire
pudding, fluffy tropical sweet custard…
it’s almost like that!
8. KUH NAGASARI NANGKA
PANDAN
'Kuih Nagasari Nangka' is one of my favourite Malay traditional kuih as it
has my favourite local fruit as an ingredient which is ‘Nangka Madu’ or
Honey Jackfruit. This recipe was my late mom’s recipe. Usually, mama (that’s
what I called her) will make this kuih during the season harvesting the
honey jackfruit. And yes, she usually made it in bulk and given to my other
relatives and neighbours. The original way she made this kuih was by folding it into a banana leaf
and now I change it by putting in the batter into a mould. To find/buy banana
leaf in a town is quite a task these days. This particular kuih is not only
‘cute’ but it is very very very tasty indeed!
9. KUIH CUCUR JAWA
(MEXICAN HATS)
This is a niche recipe, basically, it is a recipe that is well-liked by
East Malaysians and Indonesians. Apparently, there are many names to this
special deep-fried cake. Sarawakian called it ‘Penyaram’, Sabahan called
it ‘Pinjaram’ and some called it ‘Cucur Jawa’ or ‘Cucur Gula Merah’.
Nicknames include ‘Kuih UFO’ & ‘Mexican Hats’.
10. KUIH TALAM UBI 3
WARNA
I love this pure ‘Kuih Talam’, using all-natural ingredients. Green
layer is made with pandan leaves, the orange layer made with sweet potatoes and
whereas the pale yellow is made with tapioca. This kuih is also a perfect treat
to serve during the ‘Puasa’ (fasting) month.
B) SHC 10 BEST HOMEMADE TRADITIONAL NYONYA KUIH RECIPES
‘NYONYA’ is the term for female Peranakans and ‘Kuihs/Kuehs’ means Cakes, thus Nyonya Kuihs are the cakes made by female Peranakans. Nyonya Kuihs are rich and varied, made from ingredients such as glutinous rice, coconut milk and palm sugar. Some examples of ‘Nyonya Kuihs’ are, Ang Ku Kuihs, 9-layered Kuihs, Tapioca Cakes & Rice Cakes.
‘NYONYA’ is the term for female Peranakans and ‘Kuihs/Kuehs’ means Cakes, thus Nyonya Kuihs are the cakes made by female Peranakans. Nyonya Kuihs are rich and varied, made from ingredients such as glutinous rice, coconut milk and palm sugar. Some examples of ‘Nyonya Kuihs’ are, Ang Ku Kuihs, 9-layered Kuihs, Tapioca Cakes & Rice Cakes.
The ‘NYONYAS’ are legendary for
their kuih, a popular snack in South-East Asia. The multi-coloured kuih come in
all kinds of shapes and flavours; they are not limited to just dessert. You can
enjoy kuih for breakfast or even afternoon tea. Although kuih is sold in the
markets and coffee shops, true blue Nyonya kuih is hard to come by. An
authentic Nyonya kuih needs an artisan touch and traditional methods. It must
also follow the ultimate rule of Peranakan food, no short cuts. Usually, this
means backbreaking work and constant monitoring during the steaming to ensure
perfection. Moreover, the best ingredients like fresh coconut milk are needed
for fragrant kuih.
I am fortunate and blessed to have my
share of teachings from my late granny (of course) & mother. Both
are great in cooking and baking. With these bits of knowledge and great memories, I
have about the Peranakan Nyonya food, I can share the same knowledge I have gotten from them with all of you. Here I listed down 10 of my personal fav Nyonya
desserts. Enjoy!
1. KUIH SAGO (ROSE FLAVOURED SAGO CAKE)
Simple & quick vegan dessert made from tapioca pearls and is great
for gatherings and parties. It has the consistency of jelly but not as hard.
The soft and chewy texture of this 'kuih' together with its mild rose
flavoured taste, brightly coloured in pink and coated with shredded coconut
makes this 'kuih' stands out.
2. KUIH LAPIS (STEAMED
RICE FLOUR LAYER CAKE)
This is really an easy kuih to make... all that is required is a steamer
and steam for 3 mins between each layer. The layers will not come off clean if ‘over
steaming'. That is how I gauge whether the kuih (as I would call it...) is over steam or otherwise. I would savour
the kuih by peeling one layer at a time.
3. KUIH BANGKIT
(COCONUT CREAM COOKIES)
‘Bangkit’ isn't a kit for banging. "Bang" is "香" in Teochew and Hokkien; "Kit" is cake mangled. "Kuih" is (just about) anything
edible any local delicacy served kind of snack size. In short, "Kuih
Bangkit" means fragrant cookies.
4. ANG KU KUIH (RED
TORTOISE CAKE)
This cake is named
literally red tortoise cake, which is an iconic 'Nyonya Kuih',
especially in Penang known amongst the Peranakan race. It is normally used not
only as a dessert it’s also usually used in their prayers. And this is one of
the recipes I’ve learned from my late Granny Aishah which was born as the ‘Baba
Nyonya/Peranakan’ race.
'Ang Ku' is a small dark orange oval Nyonya delicacy which is made with
glutinous rice flour wrapped with green bean filling. Ang Ku has a high ritual
value and it is commonly used for Chinese prayers and served during baby full
moon parties. Ang Ku has a sticky sweet texture but it is nice if you eat it
with a cup of Chinese tea. It’s even better overnight as you can pan-fry the
leftover until the skin of the Ang Ku becomes golden brown.
5. KUIH BAHULU
(MALAYSIAN MADELEINES)
'Kuih bahulu' is a fluffy egg cake with a slightly crusty layer. It is also known as
Asian Madeleines. Give this recipe a try. As a child, I have always loved 'Kuih
Bahulu'. Interestingly, they come in all sorts of shapes (fishes, flowers &
most commonly seashells). I really could not resist them for it is light with
a subtle sweetness making it much healthier than the cakes out there.
6. KUIH KELADI (STEAMED
YAM CAKE)
Steamed Yam Cake is a popular snack enjoyed by both Malaysians & Singaporeans alike. Known as ‘Kuih Keladi’, this is basically a steamed
cake (kuih) that is made from fresh yam, dried shrimps, dried shiitake
mushrooms and a flour batter. There are many versions of the traditional
steamed yam cake. My version is a family passed-down recipe shared by my late
mother who just loves and is very good with all kinds of local Kuihs. It is
truly an honour to have the opportunity to learn from her!
7. BUBUR CHA CHA
(NYONYA COCONUT MILK DESSERT)
Sago & coloured tapioca cubes give this dish both texture and nice
colour contrast. For our recipe, we are using 3 types of sweet potatoes and yam
too. After steaming the sweet potatoes, add the purple ones only before serving
as it tends to dye the coconut milk. A wholesome and simple recipe to make at
home, great either hot or cold!
8. KUIH KOCI (SWEET
BLACK GLUTINOUS RICE)
'Kuih Koci' is made from black glutinous rice flour, palm sugar & grated
coconut as its main ingredients. There are many variations of 'Kuih Koci'. In
this recipe, I am going to share the version which is made from black glutinous
rice flour or in the Malay language, it is known as 'Tepung Pulut Hitam' which means glutinous rice flour while 'Hitam' refers to
the colour black. I am a huge fan of this Black Glutinous Rice Dessert. It must
be due to the chewy texture which helps to contain the taste as I savour it. It's
the flavours of the toffee sweetness that comes from a very special palm sugar &
the coconut.
9. KUIH BINGKA UBI KAYU
(TAPIOCA CAKE)
Easy to bake Tapioca Cake. This cake recipe is simple to follow and it's
gluten-free. If you are into Malaysians finger food, this is a definite must-try!
10. CASSAVA CAKE WITH
SHREDDED COCONUT
The cassava cake looks just like kuih sago, but it’s made with cassava
instead of sago pearls or tapioca pearls. This cake is delightful & lovely,
both to the eyes and the taste buds!
2) SHC’s 20 MOST FAV MALAY & NYONYA TRADITIONAL KUIH RECIPES (LOCAL SAVOURIES/CAKE)
Most of the local kuih are steamed, baked and even grilled and made from local ingredients such as tapioca, glutinous rice, rice flour, cornstarch, plain flour, gula Melaka (palm sugar), and natural colourings such as from the pea flower. Some Nyonya kuih such as the kuih lapis or Kau Chan kuih (translated to mean nine-layer kuih in Hokkien), rempah udang, kuih tai tai and Huat kuih are usually served at weddings, each carrying an auspicious meaning so the happy couple can lead a prosperous, healthy and happy life.
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. 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.
MALAYSIAN KUIH, COMBINATION OF FLAVOURS & CULTURE
The most commonly found kuih must be the 'Kuih Talam', the green and white kuih with its smooth soft green layer but a totally different texture and taste for the white layer. Kuih Talam is made from a mix of rice, tapioca and green pea flour where the green layer is tinted and flavoured with the juice of 'Pandan' leaves (screwpine leaves) while the white layer is a creamy confection made with the same mix of flour given a rich, savoury taste with the addition of coconut milk.
Another commonly found kuih is the 'Kuih Bengka Ubi', the yellow tapioca cake made from grated tapioca. It is chewy with a nice bite to it and it is flavoured with just the slightest bit of sugar. There are also smoother versions of the kuih bengka, made from flour, and these usually come in white, brown and purple.
The 'Kuih Lapis' or 'Kau Chan Kuih' is a favourite among children due to its pretty layers of colours. Like its name suggests, it is made up of layers of white and red ending with the red layer on top. There are too many different types of kuih available to list them all out so why not try them out yourself? Better still now that you some of the recipes here, why not try and make it yourself?
TRACKING DOWN THE NYONYA SWEET DELICACIES...
A HISTORY OF NYONYA FLAVOUR
- (as told by my late Granny Aishah who came from the 'Malacca Baba Nyonya' race)
'Nyonya Kuih' is one of the favourite Peranakan delicacies that have a long history since the 15th Century. Peranakan has a very long history in Singapore and Malaysia. They are the descendants of the Straits Chinese that settled along the Malay Archipelago. They have a strong cultural background. These customs and traditions have evolved over time, having traces of Portuguese, Dutch, British, Malay, Indonesian and Chinese influences. These dishes/desserts are a combination of both Chinese and Malay food.
There you go, some detail and information on what I know about these well-known local kuih/cake from the Malay & Nyonya race in Malaysia. I hope I have somewhat enlightened all of you about the history of these desserts. I hope you will love my choice of recipes given below (but if you want more or have any queries please contact me via my email sweetnesshavencreation@gmail.com). I will be more than delighted to hear from anyone of you! xoxo!
There you go, some detail and information on what I know about these well-known local kuih/cake from the Malay & Nyonya race in Malaysia. I hope I have somewhat enlightened all of you about the history of these desserts. I hope you will love my choice of recipes given below (but if you want more or have any queries please contact me via my email sweetnesshavencreation@gmail.com). I will be more than delighted to hear from anyone of you! xoxo!
ENJOY THE RECIPES!
A) SHC’s 10 MOST FAV NYONYA TRADITIONAL KUIH RECIPES (SWEET SAVOURIES/CAKE)
THE ART IN MAKING NYONYA KUIH
The ‘Nyonyas’ are legendary for their kuih, a popular snack in South-East Asia. The multi-coloured kuih come in all kinds of shapes and flavours; they are not limited to just dessert. You can enjoy kuih for breakfast or even afternoon tea. Although kuih is sold in the markets and coffee shops, true blue Nyonya kuih is hard to come by. An authentic Nyonya kuih needs an artisan touch and traditional methods. It must also follow the ultimate rule of Peranakan food — no shortcuts. Usually, this means backbreaking work and constant monitoring during the steaming to ensure perfection. Moreover, the best ingredients like fresh coconut milk are needed for fragrant kuih.
I am fortunate and blessed to have my share of teachings from my late granny (of course) & mother. Both are great for cooking and baking. With these bits of knowledge and great memories, I have about the Peranakan Nyonya food, I can share the same knowledge I have gotten from them with all of you. Here I listed down 10 of my personal fav Nyonya desserts. ENJOY & BELLISIMO!
1. KUIH KOCI (BLACK GLUTINOUS RICE CAKE)
A 'Nyonya kuih', 'Kuih Koci' is made from black glutinous rice flour, palm sugar and grated coconut as its main ingredients. There are many variations of 'kuih Koci'. In this recipe, I am going to share the version which is made from black glutinous rice flour or in the Malay language, it is known as 'Tepung Pulut Hitam'. 'Tepung pulut' means glutinous rice flour while 'Hitam' refers to the colour black. Personally, I enjoy eating black glutinous rice 'Kuih Koci' as I love everything that is made from black glutinous rice. Yes, I am a huge fan of the Black Glutinous Rice Dessert. It must be due to the chewy texture which helps to contain the taste as I savour it. In this case, it's the flavours of the toffee sweetness that comes from very special palm sugar, 'gula melaka' and the coconut.
2. KUIH SAGO (ROSE FLAVOURED SAGO CAKE)
Simple and quick vegan dessert made from tapioca pearls and is great for gatherings and parties. It has the consistency of jello but not as hard. The soft and chewy texture of this 'kuih' together with its mild rose flavoured taste, brightly coloured in pink and coated with shredded coconut makes this 'kuih' stands out.
3. KUIH BANGKIT (COCONUT CREAM COOKIES)
4. KUIH UBI KAYU (EASY TAPIOCA CAKE)
My late mum seldom prepared traditional Nyonya cakes (kuih) except two, one was tapioca kuih and another was 'Kuih Lapis'. I missed her steamed tapioca cakes. I can vividly remember the kuih that she had prepared, a white or rather beige colour. sticky type of steamed cake. It is full of coconut aroma and is soft and very easy to eat.
5. PANDAN CHIFFON CAKE
Chiffon cakes are known for their softness and fluffiness. The best flavour is, of course, the pandan chiffon cake.
6. KUIH LOPES
This is my maiden attempt to make kuih lopes on my own, without any supervision. I've eaten a lot of kuih lopes made by my late mother, but I've never really learnt how to make it although I had some vague ideas. Days before making, I just asked my aunt to clarify certain things. Lopes is traditionally wrapped into a triangular shape, but that's quite time-consuming. So, I wrapped mine like ‘Lontong’ or ‘Lemang’. My experience with making 'Lemang' came in handy. I did wrap a few pieces into triangular shaped ones but all of them burst open during cooking time. That's what will happen if they are not tied securely.
7. KUIH BAHULU (MALAYSIAN MADELEINES)
8. KUIH BAKUL (FRIED GLUTINOUS RICE CAKE)
Easily found in Malaysian night markets, 'Kuih Bakul' is a treat to those who love fried and sweet 'Kuih'. Frying 'Kuih Bakul' together with slices of taro and sweet potatoes is another way of preparing glutinous rice cake. The crispiness of the batter and the sweetness of the soft glutinous rice cake together with the taro and sweet potatoes makes this a treat. Have it together with your favourite cup of coffee or tea.
9. BUBUR CHA-CHA (NYONYA COCONUT MILK DESSERT)
One of my family’s favourite desserts made with coconut milk, this treat is sweet and comforting. If you can, get fresh coconut milk as we’d recommend the packets ones!
Sago and coloured tapioca cubes give this dish both texture and nice colour contrast. For our recipe, we are using 3 types of sweet potatoes and yam too. After steaming the sweet potatoes, add the purple ones only before serving as it tends to dye the coconut milk. A wholesome and simple recipe to make at home, great either hot or cold!
10. KUIH KELADI (STEAMED YAM CAKE)
B) SHC’s 10 MOST FAV MALAY TRADITIONAL KUIH RECIPES (SWEET SAVOURIES/CAKE)
THE MALAY TRADITIONAL KUIH
'KUIH' is a classic traditional Malaysian cake, its bite-size sweet/savoury snack or dessert food that’s popular in Malaysia and on the other hand, traditional Malaysian kuih also demonstrated local native delicacies.
Since not many people are interested in making a traditional cake (kuih) at home and knowing the common classic reason that making a traditional cake is quite tedious to do it on your own. As the lifestyle has totally changed, nowadays everyone demands anything easy when it comes to the snacks, but not me! I still enjoy making my own traditional cakes at home so that I could anytime bring back the beauty of my childhood memory.
1. KUIH TALAM SAGU
2. KUIH TALAM KASTARD JAGUNG (CORN CUSTARD CAKE)
3. KUIH TALAM SERI MUKA DURIAN (DURIAN CAKE)
4. KUIH TALAM CENDOL
5. KUIH KASUI GULA MERAH
6. MOIST & SOFT HOMEMADE DOUGHNUT
Homemade doughnuts are easy to make and much cheaper than buying them at the store. A fresh homemade doughnut is delicious, and your kids can help decide how to frost them; sprinkles, powdered sugar, powdered sugar icing, cinnamon sugar, or chocolate frosted (my favourite). This recipe for cake doughnuts can be made from start to finish in about 30 mins. Perfect for everyone! breakfast!
7. KUIH KASUI DURIAN
8. KUIH CARA BERLAUK/MALAYSIAN MINCED BEEF DUMPLINGS
9. KUIH CUCUR JAWA (MEXICAN HAT)
10. KUIH TALAM LAPIS UBI KAYU PELANGI
As far as tapioca for me, anything you do with it its always turns out tasty. It’s delicious to eat it just like that or mix with other ingredients. But for this kuih, the layers of colour make it more interesting looking and in taste amongst other normal tapioca products. It is even tastier when it is mixed and eaten with young grated coconut! Yummy! This will make your whole family can’t wait to have it for tea.
2) SHC NYONYA TRADITIONAL KUIH RECIPES
1. KUIH TALAM UBI KAYU SAGO
3. KUIH TALAM KELADI
4. KUIH TALAM CENDOL
5. KUIH TALAM SERI MUKA DELIMA
6. KUIH TALAM SERI MUKA
If you’re looking for a Malaysian and Nyonya kuih delicacy, Seri Muka sets the standard for a tasty treat that is simple yet elegant. The richness of the pandan top layer is perfectly complemented by the soft and rich glutinous rice making it a perfect dessert or a treat that can be enjoyed any time of the day. Follow this Kuih Seri Muka recipe and wow your friends and family!
7. KUIH TALAM LABU & KELAPA (PUMPKIN & COCONUT LAYER CAKE)
'Kuih Talam' is basically made from a mixture of coconut milk, rice flour and tapioca flour as for Kuih Talam Labu Kuning (Steamed pumpkin cake with coconut milk) just makes an extra addition of steamed pumpkin. The cake is consisting of two layers, the top white layer is made from rice flour and coconut milk mixture and base layer are mixtures of steamed pumpkin, coconut milk, rice flour, tapioca flour and egg.
8. STEAMED YAM CAKE
9. ANG KU KUIH (GREEN BEAN)
This cake is named literally red tortoise cake, which is an iconic 'Nyonya Kuih', especially in Penang known amongst the Peranakan race. It is normally used not only as a dessert it’s also usually used in their prayers. And this is one of the recipes I’ve learned from my late Granny Aishah which was born as the ‘Baba Nyonya/Peranakan’ race.
'Angku' is a small dark orange oval Nyonya delicacy which is made with glutinous rice flour wrapped with green bean filling. Angku has a high ritual value and it is commonly used for Chinese prayers and served during baby full moon parties. Angku has a sticky sweet texture but it is really nice if you eat it with a cup of Chinese tea. It’s even better overnight as you can pan-fry the leftover until the skin of the angku becomes golden brown. Here go the recipe ladies ...
10. KUIH PULUT INTI
'Pulut Inti' is a popular sweet Nyonya Kuih. It is made of steamed glutinous rice with coconut milk and eaten with coconut filling. “Pulut” means glutinous rice and “Inti” means filling in Malay. ‘Blue pea flower’ or ‘Bunga Telang’ in Malay is being used to colour the rice. It gives the rice a very sweet natural “blue” colour. Looking at these beautiful pictures of Pulut Inti, a decadent Nyonya kuih, it suddenly dawned on me that I haven’t had pulut inti for the longest time. Pulut inti was my late grandmother’s favourite Nyonya kuih. “Bunga telang/Blue pea flower” plant—is the key ingredient used to colour the glutinous rice (sticky rice) to a natural blue. The Bunga telang were plucked off the vine of the plant and let dry under the scorching hot sun in Penang for a few days. Then, my family rejoiced as it meant grandma would make pulut inti. I would like to share my Granny’s pulut inti recipe, a special Nyonya kuih that probably brings lots of bygone memories to many of us. Here is the recipe...
11. KUIH BENGKA UBI (CASSAVA/TAPIOCA CAKE)
12. KUIH BAKAR PANDAN
13. KUIH LOMPANG GULA MELAKA & PANDAN
14. KUIH DADAR aka KUIH KETAYAP (COCONUT CREPES)
3) SHC MALAY TRADITIONAL KUIH RECIPES
1. KUIH AKOK KELANTAN aka WRINKLY AKOK
My favourite Kelantanese Kuih! 'Akok Kedut' is translated as Wrinkly Akok. This is because, on the East Coast of Malaysia, the state Terengganu’s Akok is smooth. Now, if you love palm sugar, coconut, egg tarts (especially the filling…the filling that has the texture like Portuguese egg tarts), then do give this ugly wrinkly kuih a chance to give paradise. If you are not familiar with Malaysian local food, imagine deflated tropical Yorkshire pudding, fluffy tropical sweet custard… it’s almost like that!
2. KUIH KERIA aka SWEET POTATO DOUGHNUT
3. KUH NAGASARI NANGKA PANDAN
'Kuih Nagasari Nangka' is one of my favourite Malay traditional kuih as it has my favourite local fruit as an ingredient which is ‘Nangka Madu’ or Honey Jackfruit. This recipe was my late mom’s recipe.
4. KUIH KOLE KACANG
5. KUIH NONA MANIS
6. SAGO GULA MELAKA
7. KUIH TEPUNG PELITA
