Kueh

Kueh or Kuih is a term used in Malaysia, Brunei, Singapore, and Indonesia to refer to sweet or savoury bite-sized snacks or desserts. The term is derived from the Hokkien word 粿 (kueh or kway) which means cake, pastry or biscuit. Kueh is an integral part of Southeast Asian cuisine, particularly served during special occasions and festive periods.

Varieties of Kueh

There are hundreds of different kinds of kueh in the region, each with its unique taste, texture, and appearance. Some of the most popular varieties include:

• Ang Ku Kueh: A traditional Chinese pastry made from glutinous rice flour filled with sweet mung bean paste.
• Onde Onde: Small round balls made from glutinous rice flour filled with liquid palm sugar and coated in grated coconut.
• Kueh Lapis: A colourful layered cake made from rice flour, coconut milk, and sugar.
• Kueh Talam: A two-layered dessert with a sweet, creamy top layer and a savoury bottom layer made from rice flour and coconut milk.

Cultural Significance

Kueh holds a significant place in the cultural heritage of Southeast Asia. They are often prepared for festive occasions such as Chinese New Year, Hari Raya Aidilfitri, and Deepavali. Kueh is also commonly served at traditional tea ceremonies and as offerings at religious rituals.

Preparation and Ingredients

The preparation of kueh involves a variety of cooking techniques, including steaming, baking, grilling, and frying. The ingredients used in kueh are diverse and reflect the rich biodiversity of the region. Common ingredients include coconut milk, palm sugar, glutinous rice, pandan leaves, and tapioca.

See Also

• Malaysian cuisine
• Singaporean cuisine
• Indonesian cuisine
• Bruneian cuisine

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