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Kuih

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Template:Short description Template:For Template:Italic title Template:EngvarB Template:Use dmy dates Template:Infobox food Template:Cuisine of Malaysia

Kuih (Jawi: Template:Script/Arabic; Indonesian: {{#invoke:Lang|lang}}; derived from the Hokkien and Teochew kueh – Template:Wikt-lang) are bite-sized snack or dessert foods commonly found in Southeast Asia, Taiwan,Template:Sfn<ref>Template:Cite magazine</ref> and China.Template:Sfn It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice.Template:Sfn<ref name="Nyonya Cooking">Template:Cite magazine</ref> In China, where the term originates from, kueh or Template:Transliteration ({{#invoke:Lang|lang}}) in the Min Nan languages (known as Template:Transliteration in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat.Template:Sfn<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The term {{#invoke:Lang|lang}} is widely used in Malaysia,<ref name="colourful history of kuih">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Brunei,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and Singapore,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> kueh is used in Singapore and Indonesia,Template:Sfn {{#invoke:Lang|lang}} is used in Indonesia only,<ref name="Nyonya Cooking"/>Template:SfnTemplate:Sfn all three refer to sweet or savoury desserts.Template:Sfn

Similar snacks are found throughout Southeast Asia, including the Burmese mont, Filipino kakanin, Thai khanom and Vietnamese {{#invoke:Lang|lang}}.<ref name="colourful history of kuih"/>Template:Sfn For example, the colourful steamed {{#invoke:Lang|lang}} and the rich {{#invoke:Lang|lang}} are also available in Myanmar, Thailand, and Vietnam albeit with each country localised name and ingredients.<ref name="colourful history of kuih"/>

Kuihs are not confined to a certain meal but can be eaten throughout the day. They are an integral part of Malaysian,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Indonesian,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Bruneian,<ref>Template:Cite news</ref><ref>Template:Cite news</ref> and Singaporean festivities such as Hari Raya and Chinese New Year.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Many kuih are sweet, but some are savoury.<ref>Template:Cite news</ref><ref name="malaysia's kuih desserts">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Background and historyEdit

The culinary legacy of kuih can be traced to the 15th century when it flourished in the Southeast Asian region from a combination of local ingredients and food culture brought through trade or colonisation.<ref name="colourful history of kuih"/> The indigenous Southeast Asians produced a variety of snack delicacies using both local and imported ingredients, with migration, colonisation, modernisation and globalisation having all played a part in the creation and evolution of kuih.<ref name="colourful history of kuih"/>

Kuih by ethnic categoriesEdit

File:Nyonya kuih kitchen.jpg
Nyonya cook making various traditional kuih

Kuih is made and enjoyed by different ethnicities with the most commercially successful ones being made by Peranakan (Baba Nyonyas) in the southern parts of Malaysia.<ref name="Nyonya kuih">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The Nyonyas made kuih from many sorts of ingredients such as cane sugars, brown sugars, and honey aside of palm sugar.<ref name="Nyonya kuih"/> Nyonya (Peranakan) kuih are sometimes represented as distinct from Malay and Indonesian kuih, but many Nyonya kuih are fundamentally the same as Malay or Indonesian kuih.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite news</ref> For some Nyonya kuih, there are minor changes to Malay kuih to suit Peranakan eating habits and tastes.Template:Sfn<ref name="Malaysian kuih diversity"/>

File:Kuih-muih di Tamu Papar.jpg
Variety of traditional kuih sold at a tamu (weekly market) in Papar, Malaysia

In almost every Malay kuih, the most common flavouring ingredients are grated coconut (flavoured or plain), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, either fresh or aged), one example are the kuih lompang.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> While those make the flavour of kuih, their base and texture are built on a group of starches: rice flour, glutinous rice flour, glutinous rice and tapioca.<ref name="malaysia's kuih desserts"/> Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called "green pea flour" in certain recipes). They play the most important part in giving kuihs their distinctive soft, almost pudding-like, yet firm texture.<ref name="malaysia's kuih desserts"/> In the northern states of Kedah, Perak, Perlis, Kelantan, and Terengganu kuih ({{#invoke:Lang|lang}} in Malay) are usually sweet.<ref name="Malaysian kuih diversity">Template:Cite journal</ref> In the central and southeast Peninsular states of Johor, Malacca, Negeri Sembilan and Selangor, savoury kuih can be found.<ref>Template:Cite journal</ref> Kuih are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> While many kuih in West Malaysia, Singapore, and Brunei are made with the steamed method, which results in a soft texture, most kuih made by different indigenous groups from the Bornean island region of Sabah and Sarawak in East Malaysia are often crunchy since most are produced through frying methods.<ref name="sbh and srwk traditional kuih">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Wheat flour is rarely used in Southeast Asian cakes and pastries. For most kuih, there is no single "original" or "authentic" recipe. Traditionally, making kuih was the domain of elderly grandmothers, aunts and other womenfolk, for whom the only (and best) method for cooking was by "agak-agak" (approximation). They would take handfuls of ingredients and mix them without any measurements or any need of weighing scales. The end product is judged by its look and feel, the consistency of the batter and how it feels to the touch. Each family holds its own traditional recipe as well as each region and state with the recipes have been passed down from one generation to other generations.<ref name="traditional kuih">Template:Cite news</ref>

Malay, Peranakan and indigenous kuihEdit

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  • Apam balik – a turnover pancake with a texture similar to a crumpet with crisp edges, made from a flour-based batter with raising agent. It is typically cooked on a griddle and topped with caster sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Many different takes on this dish exist as part of the culinary repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities; all under different names.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

  • Bahulu – tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in moulded pans. Bahulu is usually baked and served for festive occasions.<ref>{{#invoke:citation/CS1|citation

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File:Borasa.jpg
Borasa, a traditional kuih for the Bugis community in Tawau Division of the Malaysian state of Sabah
  • Borasa – Similar to Bahulu, with added palm sugar and sesame seeds.
File:Malaysian roadside fritters.jpg
Yam and sweet potato fritters in Malaysia. Fritters are a type of kuih cucur in the country
  • Cucur – deep-fried fritters, sometimes known as jemput-jemput.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref> Typical varieties include cucur udang (fritters studded with a whole unshelled prawn), cucur badak (sweet potato fritters), and cucur kodok (banana fritters).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

  • Curry puff – a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell.<ref>{{#invoke:citation/CS1|citation

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  • Kuih akok – a rich confection made with liberal quantities of eggs, coconut milk, flour and brown sugar, akok have a distinctive sweet caramel taste. It is popular in the states of Kelantan and Terengganu.<ref name="Kelantanese traditional kuih">{{#invoke:citation/CS1|citation

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  • Template:Ill – a pandan-flavoured Malay kuih made from eggs, sugar, coconut milk and flour which is baked in specialised moulds to give it its distinctive shape.<ref>Template:Cite news</ref>
  • Kuih cincin – a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.<ref name="sbh and srwk traditional kuih"/><ref>Template:Cite news</ref><ref>{{#invoke:citation/CS1|citation

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File:Nyona kueh.jpg
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  • Kuih gulung, kuih ketayap or kuih lenggang – mini crepes rolled up with a palm sugar-sweetened coconut filling. The crepes are coloured and flavoured with pandan essence.<ref name="traditional kuih"/><ref name="ketayap"/><ref>{{#invoke:citation/CS1|citation

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  • Kuih jala – a type of traditional fried confection in the eastern states of Sabah and Sarawak. A rice flour batter is ladled into an emptied coconut shell bearing many small holes underneath, which is then held over hot oil and moved in a circular motion. The mixture will drip into the oil like thread, and forms a lattice-like layer on the oil as it fries to a solid crisp.<ref name="sbh and srwk traditional kuih"/><ref>{{#invoke:citation/CS1|citation

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  • Kuih jelurut – also known as kuih celorot/selorot in Sarawak,<ref name="sbh and srwk traditional kuih"/> this kuih is made from a mixture of gula apong and rice flour, then rolled with palm leaves into cones and steam cooked.<ref>Template:Cite news</ref><ref>{{#invoke:citation/CS1|citation

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  • Kuih kapit, sapit or sepi – these crispy folded wafer biscuits are colloquially known as "love letters".<ref>{{#invoke:citation/CS1|citation

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  • Kuih keria – fried doughnuts made with a sweet potato batter and rolled in caster sugar.<ref>{{#invoke:citation/CS1|citation

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File:Kuih Kochi.jpg
A close-up of kuih kochi from a Malay Singaporean café in Melbourne, Australia
  • Kuih kochi – glutinous rice dumplings filled with a sweet paste, shaped into a pyramid-like shape and wrapped with banana leaves.<ref name="Kelantanese traditional kuih"/>
  • Kuih lapis – a sweet steamed cake made from rice flour, coconut milk, sugar and various shades of edible food colouring done with many individual layers.<ref>Template:Cite news</ref><ref>{{#invoke:citation/CS1|citation

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  • Kuih makmur – a traditional Malay kuih made from butter, ghee and flour. Served during special occasion of Eid al-Fitr and identified with its white colour and usually in a round shape.<ref>Template:Cite news</ref>
  • Kuih pie tee – this Nyonya speciality is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.<ref>{{#invoke:citation/CS1|citation

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  • Kuih pinjaram – a saucer-shaped deep-fried fritter with crisp edges and a dense, chewy texture towards the centre. It is widely sold by street food vendors in the open-air markets of East Malaysia.<ref name="sbh and srwk traditional kuih"/><ref>{{#invoke:citation/CS1|citation

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  • Kuih serimuka – a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.<ref name="raya sweet treats"/><ref>{{#invoke:citation/CS1|citation

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  • Kuih talam – this kuih has two layers. The top consists of a white layer made from coconut milk and rice flour, whereas the bottom layer is green and is made from green pea flour flavoured with pandan.<ref>{{#invoke:citation/CS1|citation

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File:Wajid.jpg
Bruneian kuih wajid wrapped in phacelophrynium maximum (nyirik) leaves similar like the wrapping of kelupis and lamban
  • Kuih wajid or wajik – a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka.<ref>{{#invoke:citation/CS1|citation

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  • Onde onde – small round balls made from glutinous rice flour coloured and flavoured with pandan, filled with palm sugar syrup and rolled in freshly grated coconut.<ref name="raya sweet treats"/><ref>{{#invoke:citation/CS1|citation

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  • Pulut inti – wrapped in banana leaf in the shape of a pyramid, this kuih consists of glutinous rice with a covering of grated coconut candied with palm sugar.<ref>{{#invoke:citation/CS1|citation

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  • Pulut panggang – glutinous rice parcels stuffed with a spiced filling, then wrapped in banana leaves and char grilled. Depending on regional tradition, the spiced filling may include pulverised dried prawns, caramelised coconut paste or beef floss.<ref name="raya sweet treats"/><ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In the state of Sarawak, the local pulut panggang contains no fillings and are wrapped in pandan leaves instead.<ref name="raya sweet treats"/>

  • Putu piring – a round steamed cake made of rice flour dough, with a palm sugar sweetened peanut or coconut filling.<ref>{{#invoke:citation/CS1|citation

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  • Kueh Bahulu (54330361995).jpg

    Kuih bahulu

  • Kuih cincin.JPG

    Kuih cincin

  • Makmur.png

    Kuih makmur

  • Kuih Penyaram.jpg

    Kuih pinjaram/penyaram

  • Seri Muka1.JPG

    Kuih serimuka

  • Kueh tutu.jpg

    Kueh tutu (or putu piring)

  • YosriKuihLapis.jpg

    Kuih lapis

Chinese kuihEdit

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  • Ang ku kueh (Template:Lang-zh) – a small round or oval shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.<ref>{{#invoke:citation/CS1|citation

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  • Ku chai kueh (Template:Lang-zh) - Teochew-style savoury steamed dumpling stuffed with chives.<ref>Template:Cite news</ref>
  • Ti kueh (Template:Lang-zh) or kuih bakul – a brown sticky and sweet rice cake customarily associated with Chinese New Year festivities. It is also available year-round as a popular street food treat, made with pieces of niangao sandwiched between slices of taro and sweet potato, dipped in batter and deep-fried.<ref>Template:Cite news</ref>
  • Or kuih (Template:Lang-zh) – a steamed savoury cake made from pieces of taro (commonly known as "yam" in Malaysia), dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, sliced chilli and dried prawns, and usually served with a chilli dipping sauce.<ref>{{#invoke:citation/CS1|citation

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  • Yi buah/buak (Template:Lang-zh) – a Hainanese steamed dumpling made of glutinous rice flour dough. Also known as Kuih E-Pua, it is filled with a palm sugar sweetened mixture of grated coconut, toasted sesame seeds and crushed roasted peanuts, wrapped with sheets of banana leaves pressed into a fluted cup shape, and customarily marked with a dab of red food colouring.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}Template:Cbignore</ref> This kuih is traditionally served during a wedding and a baby's full-moon celebration.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

  • Ang Ku Kueh in Imbi Pasar.jpg

    Ang ku kueh in Imbi market, Kuala Lumpur

  • Assorted Teochew kueh.jpg

    A selection of Teochew-style kueh. Clockwise from top right, two png kueh in pink and white, soon kueh and ku chai kueh.

  • Chwee Kueh - Shantou - 20170302.jpg

    Chwee kueh

Indian kuihEdit

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  • Kuih ladu – a sweet dough pastry made of flour, fat and sugar.<ref>{{#invoke:citation/CS1|citation

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  • Kuih modak – a rice flour dumpling filled with sweet coconut and jaggery.

See alsoEdit

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ReferencesEdit

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BibliographyEdit

Further readingEdit

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