Kuih (also kueh, kue) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain’s tapas. They are usually - but not always - sweet and intricate creations, including cakes, cookies and puddings. It can also be described as pastry, however it is to be noted that the Asian concept of “cakes” and “pastries” is different from that of the Western one. Kuihs, plurified kueh-mueh or kuih-muih in Malay are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries. In most Malaysian states, usually the Northern states of Perlis, Kedah, Perak and Kelantan, kuihs are sweet; but in the Southeast Peninsular states of Negeri Sembilan, Melaka and Selangor, savory kuihs can be found. This is largely due to the large population of ethnic Chinese and Indians which held much cultural influence in these states. Kuihs are not confined to a certain meal but are eaten throughout the day. They are an integral part of Malaysian and Singaporean festivities such as Hari Raya and Chinese New Year, which is known as Tahun Baru Cina in Malay for Peranakan.
In almost all kuihs, the most common flavouring ingredients are coconut cream (thick or thin), grated coconut (plain or flavoured), pandan (screwpines) leaves and gula melaka or palm sugar (fresh or aged). For most kuihs there is no single “original” or “authentic” recipe. Traditionally, making kuih was the domain of elderly grandmothers, aunts and other women-folk, for whom the only (and best) method for cooking was by “agak agak” (approximation). They would instinctively take handfuls of ingredients and mix them without any measurements or any need of weighing scales. All 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. The above refers to both Nyonya (Peranakan) and Malay kuihs. The are little (if any) differences between them; the line that distinguishing the two are vague and indistinct.
Both Nonya and Malay kuihs come from the same family. The Peranakans, especially those in Malacca and Singapore, took heavy influences from Malaysia and its Malay culinary and cultural heritage. This means that, when it comes to kuih, there are many that are identical to both cultures, with maybe only a change of name.
With the passage of time, the lines of distinction between the two groups of kuihs have been fudged even more. Few Malaysians and Singaporeans will be able to tell you precisely which kuihs are exclusively Nonya and which are exclusively Malay or Indonesian. The term “Nonya kuih” is probably more commonly used in Singapore, and “Malay kuih” perhaps more common in Malaysia.
Types of Kuih Kuihs come in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuihs. Also, as mentioned earlier, most kuihs are steamed, with some being boiled or baked. They can also be deep-fried, and sometimes even grilled. Some of the more well known types of kuih include the following:
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