Malaysians love their kuihs. Also known as ‘kueh’ or ‘kue’, these bite-sized desserts are popular in Southeast Asia. Made from a combination of a variety of flours such as rice flour, tapioca flour, corn flour, glutinous flour, the final products resemble sweet or savoury snacks with different textures and mouthfeel. Chewy, crunchy, soft, melt-in-your-mouth – the spectrum of colour and creativity lent to these foods, make these treats truly simple yet impressive recipes.
Here are Kuali’s Top 10 ‘kuihs’ from 2020, will you try making and adapting them?
Sporting an off-white salty coconut milk layer perfectly paired with two thirds of an emerald green sweet layer lilting with hints of pandan, it’s no wonder the ‘Kuih Talam’ tops our list.
Reverentially referring to the original Scottish butter cookie of ‘shortbread’, Kuih Semperit is more of a cookie and is popularly made during the Chinese New Year festive season as living room treats. Piped on, this ‘Biskut Bunga Dahlia’ is easy to make and appeals to both young and old.
Found in most grocery stores in Malaysia, Kuih Bahulu is a favourite treat many would remember from since younger days. Shaped like stars or even cute animals, there are many moulds to choose from to delight your guests.
The traditional Kuih Lapis is also known as the ‘nine-layer’ kuih among the Chinese communities. Easy to make, sweet and coloured according to your creativity and liking, Kuih Lapis is best served with coffee.
Featuring the amazing flavoured ‘gula melaka’ or palm sugar and grated coconut, this chewy Gula Melaka Kuih Kosui is a winner in many many imaginary kuih competitions playing in our minds when one has to decide on the kuih to order at the stall. Look out for pandan versions of the same as well.
Although resembling the Kuih Bahulu, this ‘Kuih Cara Manis’ features a sweet centred filling and is a dessert commonly available and favoured in Kelantan.
Peanut lovers will truly drool over this melt-in-your-mouth cookie. Made with icing sugar, ghee and lots of peanuts, Kuih Makmur can be made in bulk and stored for your delight over the next two to three weeks, stored in proper conditions. That is, if it can last that long.
Getting its roots from the Peranakan Culture, the ‘Angku’ Kuih – (also known as ‘ang ku kueh’) or Red Tortoise Cake – is a glutinous rice cake, wrapped around fillings such as mung beans, desiccated coconut, peanut, red bean paste and more to give it either a sweet or savoury note. Coloured beautifully by using artificial or organic ingredients, these bright looking treats are delectable desserts to serve.
Made from grated tapioca or cassava with coconut milk, Kuih Bingka Ubi is usually baked. For versions combining other elements such as sago or other layers, the contents may be being steamed to produce an equally delicious treat too.
Perfect for using leftover pumpkin, the Steamed Savoury Pumpkin Kuih is a great snack for tea times. Composed of dried prawns, shallots, dried mushrooms and pumpkin of course, this snack is an excellent breakfast option as well for most Asians.
Is that already the Top 10 Kuihs or best Asian treats, you say and you want more? At Kuali, there is a treasure trove of hundreds of mouth watering Kuih options to browse through. Have fun cooking, baking and adapting even as you explore and experiment new recipes!
Write us at firstname.lastname@example.org if you come across new inventions as well and we would be happy to feature your recipes. Till then, happy cooking!