Traditional Dessert Kuih
Traditional Kuih are sweet treats steeped in heritage, passed down through generations across Malaysia’s many races and cultures.
These delightful desserts are easily found at roadside stalls, night markets, or farmers’ markets during certain hours. The most wonderful part is that these recipes are still cherished and kept alive by the younger generation.
In fact, some businesses specialize in selling traditional kuih for events and festive celebrations, making it easier than ever to enjoy these sweets. What’s more, each state often has its own unique kuih that is synonymous with the local region.
Does this make you eager to try these kuih and create delicious memories of your travels in Malaysia?
This kuih is made from glutinous rice flour, pandan, rice flour, and water. The filling consists of palm sugar cut into chunks and boiled for several minutes until softened. It is then mixed with steamed grated coconut and sprinkled with a little salt.
This kuih is made from flour, eggs, baking powder, pandan extract, cornstarch, ovalette, and green food coloring. After being steamed, it is topped with steamed grated coconut and sprinkled with salt.
This kuih is made from glutinous rice, coconut milk, pandan leaves, and salt for the white layer. However, the green layer is made from a mixture of pandan extract, green food coloring, wheat flour, corn flour, coconut milk, eggs, and salt. It is then steamed for several minutes until cooked and soft.
This kuih is made from rice flour, wheat flour, coconut milk, salt, sugar, and boiled pandan water. Red food coloring is added for one layer, while another mixture is used for the subsequent layer. It is then steamed for several minutes until soft and cooked.
This kuih is made from glutinous rice that has been soaked for several hours, coconut milk, and salt, which is then steamed and filled with spiced shredded chicken (serunding ayam). Afterwards, it is wrapped in a banana leaf and grilled over low heat until cooked and fragrant.
This kuih is made from a mixture of pandan extract, flour, coconut milk, green food coloring, margarine, eggs, sugar, and salt. The batter is then poured into a flower-shaped mold and baked in an oven for several minutes.
The ingredients for this kuih are flour, pandan extract, green food coloring, coconut milk, sugar, and salt. This mixture is poured into a shaped mold and steamed. Meanwhile, grated coconut is sprinkled with salt and steamed. Once everything has been steamed, the grated coconut is sprinkled on top of the molded kuih.
The ingredients used include glutinous rice flour, several food colorings, coconut milk, sugar, and salt. The mixture is combined and kneaded into round shapes. The center of the balls is filled with grated coconut mixed with palm sugar (gula melaka). They are then boiled for several minutes. After they are cooked and soft, they are drained and mixed with cooked coconut milk.
This recipe is somewhat different, as this kuih is made from a mixture that is stirred until it dries and becomes a paste. The ingredients used include coconut milk, palm sugar (gula melaka), and salt. It is then poured into a pan and steamed.
The pandan leaves are cleaned and shaped into a container, as shown in the picture. The batter ingredients are coconut milk, salt, rice flour, pandan extract, and food coloring. The layering process is done by pouring the batter into the pandan leaf container and steaming it. Then, the process is repeated by pouring a batter of a different color and steaming it again.
This kuih is made from fresh coconut milk, grated tapioca, sugar, salt, yellow food coloring, and margarine. The mixed batter is then poured into a pan and steamed for several minutes until cooked.
