|Varieties of kuih: |
Pulut Inti, Cucur Kuah, Kuih Lenggang, Kuih Selorot,
Tauhu Sumbat, Cucur Kacang, Keladi Inti
|Kuih Seri Muka|
|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|
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