Tuesday, December 21, 2010

A FOODIE'S TAKE ON....粿 koé (kuih)

Varieties of kuih:
Pulut Inti, Cucur Kuah, Kuih Lenggang, Kuih Selorot,
 Tauhu Sumbat, Cucur Kacang, Keladi Inti
Kuih (also kuehkue, or kway; from Hokkien: 粿 koé) are bite-sized snack or dessert foods. Kuih is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuit, or pastries in English and are usually made from rice or glutinous rice.
Kuih Seri Muka
Apam Balik
Ang Ku Kue and Onde Onde
Kuih are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries. Many kuihs are sweet, but some are savoury.
Kuih Lapis Bingka Ubi

Kuihs are not confined to a certain meal but can be eaten throughout the day. 
Kuih Lapis Kelapa
Kuih Kosui
Kuih Batik
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 kuihs, 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. 
a food-seller preparing some deep-fried kuihs:
spring rolls, prawn fritters and sweet potato fritters 

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