In almost all Malay and Peranakan 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 a 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 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..
Nyonya (Peranakan) and Malay kuih should not be distinguished since Peranakans have settled in the Malay Peninsula. They have adapted to Malay culinary and cultural heritage. Therefore there are many kuih native to Malay culture which have been improvised and retained by the Peranakans. The term Kuih/Kue/Kueh is widely used in the region of Malaysia and Indonesia to refer to sweet or savoury desserts. It is almost impossible to distinguish between Malay, Peranakan or Indonesian kuih as not many kuih history or recipe have been documented.
Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, Myanmar, and Indonesia. For example, the colourful steamed Kuih Lapis and the rich Kuih Bingka Ubi are also available in Burma, Thailand, and Vietnam.
Nonya kuih come in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuih. Also, as mentioned earlier, most kuih are steamed, with some being boiled or baked. They can also be deep-fried and sometimes even grilled.
THE ADDRESS :-
72, JALAN TENGKERA PANTAI 2,
75200 MELAKA
TEL : 019-6662907
DAILY EXCEPT ON THURSDAY
For most kuih 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..
Nyonya (Peranakan) and Malay kuih should not be distinguished since Peranakans have settled in the Malay Peninsula. They have adapted to Malay culinary and cultural heritage. Therefore there are many kuih native to Malay culture which have been improvised and retained by the Peranakans. The term Kuih/Kue/Kueh is widely used in the region of Malaysia and Indonesia to refer to sweet or savoury desserts. It is almost impossible to distinguish between Malay, Peranakan or Indonesian kuih as not many kuih history or recipe have been documented.
Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, Myanmar, and Indonesia. For example, the colourful steamed Kuih Lapis and the rich Kuih Bingka Ubi are also available in Burma, Thailand, and Vietnam.
Nonya kuih come in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuih. Also, as mentioned earlier, most kuih are steamed, with some being boiled or baked. They can also be deep-fried and sometimes even grilled.
THE ADDRESS :-
72, JALAN TENGKERA PANTAI 2,
75200 MELAKA
TEL : 019-6662907
DAILY EXCEPT ON THURSDAY
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