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Kuih
کوءيه‎‎‎

Colourful kuih
Alternative names	Kue (Indonesia), Kueh (Singapore, Hokkien and Teochew)
Course	Snack
Region or state	Southeast Asia and China
Associated cuisine	Brunei, China, Malaysia, Singapore, Indonesia (Kue)
Main ingredients	Various traditional snacks
Similar dishes	Mont, Khanom, Bánh, Kakanin
Media: Kuih کوءيه‎‎‎

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Kuih (Jawi: کوءيه‎‎‎; Indonesian: kue; derived from the Hokkien and Teochew kueh – 粿) are bite-sized snack or dessert foods commonly found in Southeast Asia and China. 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. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages (known as guǒ in Mandarin) refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.

Similar snacks are found throughout Southeast Asia, including the Burmese mont, Filipino kakanin, Thai khanom and Vietnamese bánh. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam.

Kuihs are not confined to a certain meal but can be eaten throughout the day. They are an integral part of Malaysian, Indonesian, Bruneian and Singaporean festivities such as Hari Raya and Chinese New Year. Many kuih are sweet, but some are savoury. In the northern states of Perlis, Kedah, Perak, and Kelantan, kuih (kuih-muih in Malay) are usually sweet. In the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savoury kuih can be found. Kuih are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.

Description

In almost all Malay kuih, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). 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. 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. 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.

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. For some Nyonya kuih, there are minor changes to Malay kuih to suit Peranakan eating habits and tastes.

Malay and Peranakan kuih

• 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. 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.
• 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.

• Borasa – Similar to Bahulu, with added palm sugar and sesame seeds.
• Cucur – deep-fried fritters, sometimes known as jemput-jemput. Typical varieties include cucur udang (fritters studded with a whole unshelled prawn), cucur badak (sweet potato fritters), and cucur kodok (banana fritters).
• Curry puff – a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell.
• Kuih laddu – a sweet dough pastry made of flour, fat and sugar.
• 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.
• Kuih cara _(ms) – a pandan-flavored Malay kuih made from eggs, sugar, coconut milk and flour which is baked in specialised moulds to give it its distinctive shape.
• Kuih cincin – a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.
• 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.
• 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.
• Kuih jelurut – also known as kuih selorot in Sarawak, this kuih is made from a mixture of gula apong and rice flour, then rolled with palm leaves into cones and steam cooked.
• Kuih kapit, sapit or sepi – these crispy folded wafer biscuits are colloquially known as "love letters".
• Kuih keria – fried doughnuts made with a sweet potato batter and rolled in caster sugar.
• Kuih kochi – glutinous rice dumplings filled with a sweet paste, shaped into a pyramid-like shape and wrapped with banana leaves.
• 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.
• Kuih lidah – (lit. 'tongue kuih') hails from the Bruneian Malay community of Papar, specifically Kampung Berundong, in Sabah and possesses designated GI status.
• 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.
• Kuih modak – a rice flour dumpling filled with sweet coconut and jaggery.
• 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.
• 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.
• Kuih serimuka – a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.
• 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.
• Kuih wajid or wajik – a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka.
• 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.
• 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.
• 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. In the state of Sarawak, the local pulut panggang contains no fillings and are wrapped in pandan leaves instead.
• Putu piring – a round steamed cake made of rice flour dough, with a palm sugar sweetened peanut or coconut filling.

• Apam balik
• Kuih bahulu
• Kuih cincin
• Kuih makmur
• Kuih serimuka
• Kueh tutu (or putu piring)
• Kuih lapis

Chinese kuih

• Chwee kueh (Chinese: 水粿) or wah kueh (Chinese: 碗粿)– Teochew-style steamed bowl-shaped rice cakes topped with diced preserved radish and chilli relish. Popular in Taiwan and within Chinese communities in Southeast Asia.
• Ang koo kueh (Chinese: 紅龜粿) – a small round or oval shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the center.
• Ku chai kueh (Chinese: 韭菜粿) - Teochew-style savoury steamed dumpling stuffed with chives.
• Ti kueh (Chinese: 年糕) 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.
• Or kuih (Chinese: 芋粿) – 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.
• Red peach cake (Chinese: 飯粿, png kueh) - Teochew-style savoury steamed dumpling stuffed with glutinous rice. Often dyed pink.
• Soon kueh (Chinese: 笋粿) - Teochew-style savoury steamed dumpling of glutinous rice dough stuffed with jicama, bamboo shoot and dried shrimp.
• Yi buah/buak (Chinese: 意粑) – 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. This kuih is traditionally served during a wedding and a baby's full-moon celebration.

• 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

See also

• Cucur
• Dodol
• Ketupat
• Lamban
• Lemang
• List of steamed foods
• Kue nagasari

References

1. ^ Claire (27 March 2020). "All About Kueh Guide". Nyonya Cooking. Retrieved 8 May 2022.
2. Opalyn Mok (27 March 2016). "Malaysian kuih: A marriage of flavours and cultures". The Malay Mail. Archived from the original on 4 September 2017. Retrieved 4 September 2017.
3. Kamaruzaman; Ab Karim; Che Ishak; Arshad (15 June 2020). "The diversity of traditional Malay kuih in Malaysia and its potentials". Journal of Ethnic Foods. 7. doi:10.1186/s42779-020-00056-2. S2CID 219771338.
4. Farah Eliani (4 May 2020). "Resipi Kuih Cara manis sukatan cawan sedap!". Sinar Plus. Retrieved 10 November 2020.
5. Mr Larry Sait Muling. "Geographical Indications – What is new in the Asia-Pacific Region? Malaysia Perspective" (PDF). World Intellectual Property Organization. Retrieved 27 March 2014.
6. Rahimy Rahim (8 June 2017). "Traditional kuih makmur gets a makeover". The Star. Retrieved 4 July 2017.
7. Gainseng Tan (24 January 2012). "Buat Kuih E Pua". Archived from the original on 12 December 2021. Retrieved 29 September 2016 – via YouTube.
8. "The Asia Rice Foundation: Malaysia Rice Articles". Retrieved 29 September 2016.

External links

• Different Types Of Singaporean Kueh In Singapore

v t e Indonesian cuisine by ethnicity
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Arem-arem Ayam bumbu rujak Ayam geprek Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong dekem Lontong kupang Lumpia Lumpia goreng Lumpia semarang Sumpia Mendoan Mi bakso Mi goreng Mi jawa Mi rebus Nasi ambeng Nasi bebek Nasi bogana Nasi empal Nasi gandul Nasi goreng Nasi goreng jawa Nasi kare Nasi kucing Nasi liwet Nasi megono Nasi pecel Nasi tempong Opor Opor ayam Pecel Pecel ayam Pecel lele Rambak petis Rawon Roti ganjel rel Roti konde Rujak cingur Rujak soto Sambal ulek Sate ambal Sate blora Sate kambing Sate hati Sate kelinci Sate kikil Sate klatak Sate madura Sate ponorogo Sate tegal Sate udang Sayur lodeh Selat solo Serundeng Soto babat Soto ceker Tahu campur Telur pindang Tempe bacem Tempe goreng Tempe mendoan Timlo Tongseng Trancam Tumpeng Urap Madurese Rujak Rujak cingur Sate madura Serundeng Soto madura Malay Amplang Ayam goreng Ayam pansuh Bubur cha cha Bubur pedas 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List articles	Indonesian beverages Indonesian condiments Indonesian desserts Indonesian dishes Indonesian noodles Indonesian snacks Indonesian soups
Related topics	List of Indonesian dishes Alcohol in Indonesia Jamu Bumbu (seasoning) Street food of Indonesia Jajan pasar Sri Owen Nunuk Nuraini
Category: Indonesian cuisine

v t e Singaporean cuisine
Articles	Singaporean cuisine List of Singaporean dishes
Dishes	Noodle dishes Banmian Beef kway teow Beef noodle soup Bee hoon goreng Char kway teow Crab bee hoon Fish soup bee hoon Hokkien mee Laksa Katong laksa Kway chap Kway teow goreng Mee bakso Mee goreng Mee rebus Mee pok Bak chor mee Mee siam Mee soto Satay bee hoon Vegetarian bee hoon Rice dishes Biryani Duck rice Hainanese chicken rice Hainanese curry rice Ketupat Nasi goreng Nasi lemak Nasi padang Nasi Rawon Teochew porridge Other dishes Assam pedas Ayam goreng Ayam penyet Bak kut teh Bakso Black pepper crab Chai tow kway Char siu Chilli crab Dendeng paru Fish head curry Fish ball Gudeg putih Gulai daun ubi Har cheong gai Naan Oyster omelette Pecel lele Pig fallopian tubes Pig's organ soup Rojak bandung Roti john Roti prata Satay Sayur lodeh Sliced fish soup Soto Soto ayam Soup kambing Turtle soup
Snacks and desserts	Ais kacang Apam balik Bubur cha cha Cendol Cheng tng Curry puff Ham chim peng Kaya toast (Roti bakar) Keropok Kueh Laddu Modak Red peach cake Soon kueh Otak-otak Pisang goreng Putugal Sugee cake Satti Sorru
Drinks	Bandung Kopi Milo Milo dinosaur Singapore Sling Teh tarik

v t e Malaysian cuisine by ethnicity
Common dishes	Malay Asam pedas Ayam bakar Ayam goreng Ayam masak kicap Ayam masak merah Ayam penyet Bubur Bubur asyura Bubur ayam Bubur kacang hijau Bubur lambuk Bubur pedas Bubur pulut hitam Dendeng Gulai Ikan bakar Ikan goreng Kangkung belacan Ketupat Kway teow goreng Laksa Lemang Lontong Masak lemak lada api Mee bakso Mee bandung Muar Mee goreng Mee jawa Mee kari Mee rebus Mee siam Nasi ambeng Nasi campur Nasi dagang Nasi goreng American fried rice Nasi goreng pattaya Nasi kerabu Nasi kuning Nasi lemak Nasi minyak Nasi paprik Nasi tumpang Nasi ulam Otak-otak Pais Pecal Pekasam Pindang Pulot tartal Ramly burger Roti canai Roti Jala Rendang Rojak Rojak bandung Sayur lodeh Sata Satay Satay celup Serundeng Soto Soto ayam Mee soto Sup Soup kambing Sup tulang Tauhu goreng Telur pindang Tongmo Ulam Chinese Bakkwa Bak kut teh Banmian Bean sprouts chicken Beef kway teow Chai tow kway Char kway teow Char siu Chee cheong fun Chwee kueh Claypot chicken rice Curry Mee Duck rice Duck soup noodles Economy rice/Mixed rice Fish ball Fish head bee hoon Hae mee Heong Peng Hokkien mee Kolo mee Kway chap Kway Teow Th'ng Loh bak Lor mee Mee pok Oyster omelette Pan mee Pao Popiah Sar Hor Fun Lou Shee Fun Teochew Porridge Tong sui Wonton mee Tambun biscuit Yee Foo Mee Yong tau foo You char kway Yusheng Zongzi Indian Banana leaf rice Butter chicken Dalcha Puliyodarai Curd rice Chapati Fish molee Dosai Idli Laddu Mee goreng Maggi goreng Mee goreng mamak Mee rebus Mamak Rojak (Rojak Klang) Modak Murtabak Mutton curry Nasi biryani Nasi kandar Korma Pasembur Puri Putu mayam Roti canai Roti tissue Naan Sup kambing Satti Sorru Appam Payasam Upma Paniyaram Pongal Vadai Adhirasam Murukku Bajji Rasam Sambar Papadum Tandoori chicken East Malaysian (Sabah and Sarawak) Ambuyat Bosou Hinava Linatan Linongot Manok pansoh Mee tauhu Midin Nasi kombos Nasi laru Nasik aruk Sinalau bakas Tonokon Tuhau Umai Peranakan Acar Asam laksa/Laksa lemak Buah keluak Bubur cha cha Cap cai Kerabu Bihun Perut Ikan Pie tee Pongteh Nyonya Bak Chang Eurasian Shepherd's pie Oxtail stew Chicken chop Devil's curry Semur
Snacks	Cake and pastries Bahulu Batik cake Heong peng Roti bakar (Kaya toast) Sarawak layer cake Keropok, crackers Amplang Lekor Rempeyek Mee Siput Muar Kuih Apam balik Akok Bingka Borasa Cakoi Cincin Cucur Jemput-jemput Penyaram Pisang goreng Dodol Jala Jelurut Karipap Kelupis Kochi Gelang Kue kembang goyang Gulung Laddu Lapis Lidah Makmur Modak Mooncake Ondeh-ondeh Otokon Pais Red peach cake Red tortoise cake Pie tee Pulut inti Pulut panggang Puto Putu bambu/Putu bumbong Putu mangkuk/piring Qasidah Sapit/Gulong/Kapit Seri Muka Soon kueh Tat/Tae
Desserts	Lamban Punjung Roti tisu Sagu Gula Melaka Tapai Wajid
Drinks	Non-alcoholic ABC Bandung Cendol Cheng tng Cincau Chrysanthemum tea Ginger tea Ipoh white coffee Kopi Janda pulang Milo Sarsi Soy milk Teh tarik Alcoholic Jaz Lihing Montoku Sikat Tapai Tuak
Condiments	Acar Kaya Sambal Belacan Budu Cincalok Tempoyak Taucu Tuhau
Category: Malaysian cuisine List of Malaysian dishes

• Chinese cuisine
• Indonesian cuisine
• Malaysian cuisine
• Malay cuisine
• Singaporean cuisine
• Chinese New Year foods
• Steamed foods
• Burmese cuisine