Kuih (alternatively Kueh or Kue) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain's tapas. The Malay Archipelago is a name given to the Archipelago located between mainland Southeastern Asia ( Indochina) and Australia. Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. For the spritual concept see Tapas (Sanskrit; for the Spanish film see Tapas (film. They are usually - but not always - sweet and intricate creations, including cakes, cookies and puddings. Cake is a form of Food that is usually sweet and often baked. In the United States and Canada, a cookie is a small flat-baked treat usually round containing milk flour eggs and sugar etc Pudding most often refers to a Dessert, but can also be a savory dish 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. This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. 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. The Malay language ( ISO 639-1 code MS is an Austronesian language spoken by the Malay people and people of other ethnic groups who reside in the

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. For the biogeographical region see Malesia Malaysia (məˈleɪʒə or /məˈleɪziə/ is a country that consists of thirteen states and This is largely due to the large population of ethnic Chinese and Indians which held much cultural influence in these states. Malaysian Chinese is a Malaysian of Chinese origin Most are descendants of Chinese who arrived between the fifteenth and the mid-twentieth centuries Malaysian Indians are a group of Malaysians largely descended from those who migrated from southern India during the British colonization

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). Singapore Eid al-Adha ( Arabic: عيد الأضحى ‘Īd ul-’Aḍḥā, Urdu: بقرعید or the Festival of Sacrifice is a religious festival celebrated Chinese New Year is the most important of the Traditional Chinese holidays. Peranakan, Baba-Nyonya ( Hokkien: Bā-bā Niû-liá) and Straits Chinese (zh-Hant 土生華人 named after the Straits Settlements The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family Pandanus is a Genus of Monocots with about 600 known Species.

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. Wheat flour is rarely used in Southeast Asian cakes and pastries.

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.

Nyonya and Malay Kuehs

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:

• Bingka ubi is a baked kuih of tapioca mixed in sweet pandan-flavoured custard. The kuih is yellow in colour but has a dark brown crust at the top caused by the baking process.

• Kuih apam is made up of soft & tender beef
• Kuih cara berlauk is made up of flour, egg, coconut milk and turmeric. The mixture is mixed thoroughly before being cooked in a special mould until it hardens. Before it hardens, a filling made up either spiced beef or chicken is added. This kuih is very popular in the month of Ramadhan.

• Kuih ketayap is a cylindrical shaped kuih with caramelised grated coconut flesh inside and a green pancake skin wrapping it. This is done first by rolling the pancakes around the coconut filling, then folding the sides and finally rolling it again to form cylindrical parcels.

• Kuih karipap is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried pastry shell. Curry puff ( Malay: Karipap Chinese:咖哩角 Thai กะหรี่ปั๊ป kàrìː páp is a Malaysian, Thai and Singaporean The curry is especially thick and rich to prevent itself from running.

• Kuih keria (a. k. a Kuih gelang) are sweet potato doughnuts. They resemble just like the regular ones except that they are made with sweet potato. Each doughnut is rolled in caster sugar. This is usually eaten in Malaysia during breakfast or in the morning tea hours of the day, along with other cakes such as Apam or the more savory Pratha

• Kuih kaswi are rice cakes made with palm sugar. The ingredients are mixed into a batter and poured into small cups (traditionally, it is done with Chinese tea cups). When served, the cup is removed and the rice cake is topped with grated coconut flesh.

• Kuih koci is a pyramid of glutinuous rice flour filled with a sweet peanut paste.

• Kuih lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and then steamed separately, making the creation of a kueh lapis an extremely laborious and time-consuming process. Recipe from Rose's Kitchenette

• Kuih talam (tray cake) is a kueh consisting of two layers. The top white layer is made from rice flour and coconut milk, while the bottom green layer is made from green pea flour and extract of pandan leaf.

• Kuih serimuka is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. It is used as a substitute for water when cooking the glutinous rice and making the custard layer.

• Pulut inti is glutinous rice topped with caramelised grated coconut flesh and wrapped in a cut banana leaf to resemble a square pyramid.

• Pulut tekan is just a plain glutinous rice cake. It is served with kaya(jam from pandan leaves) coconut jam. The glutinous rice cakes are coloured with bunga telang. Clitoris ternatea is a vine native to tropical and equatorial Asia but has been introduced to Africa Australia and the New World Half-cooked glutinous rice is divided into two portions. Both are them added with coconut milk but one of them is added with the bunga telang juice. This gives the rice cake a very bright blueish-indigo colour which is appealing to children. The half-cooked glutinous rice is then scooped in alternating fashion into the original tray to give it a marble effect of blue and white. The rice is then cooked some more and when it is cooked and cooled, it is cut into tall rectangulars.

Traditional kuih

1. Agar-agar kering
2. Akok
3. Apit-apit (Kuih Sepit)
4. Emas sejemput
5. Halwa maskat
6. Jala mas
7. Ketupat
8. Kuih asam gupal
9. Kuih batang buruk
10. Kuih bengkang
11. Kuih bunga tanjung
12. Kuih bingka tepung
13. Kuih Gelang/Keria
14. Kuih hasidah
15. Kuih jonkong
16. Kuih Lopes
17. Kuih kasturi
18. Kuih limas
19. kuih kacau keledek
20. Kuih serikaya pulut
21. Kuih serimuka
22. Kuih siput
23. Kuih koci
24. Kuih lapis
25. Kuih lompang
26. Kuih makmur
27. Kuih nekbat
28. Kuih tepung gomak
29. Lemang
30. Tepung bungkus
31. Kuih seri kaya lapis
32. Kuih tepung pasung
33. Kuih nagasari
34. Kuih apam tepung beras
35. Kuih bakar berlauk
36. Kuih ketayap
37. Wajik
38. Kuih taming sari
39. Kuih Loyang
40. Kuih lompat tikam
41. pulut serunding
42. Kuih badak berendam
43. Kuih jagung bakar
44. Kuih cara
45. Kuih susu
46. Kuih koleh kacang
47. Apam hitam manis
48. Kuih buah bidara
49. Pulut pisang
50. Kuih peria
51. Kuih butir nangka
52. Bingka ubi
53. Sekaya labu
54. Kuih bombay
55. Kuih masin puspasari
56. Kuih lopeh
57. Kuih taik itik
58. Kuih akok berlauk
59. Kuih sarang semut
60. Puteri mandi
61. Badak Berendam
62. Dodol
63. Lempok
64. Halwa Betik
65. Baulu/ Bahulu
66. Kuih Samprit/ Semprit
67. Kuih Lompang
68. Kuih Abuk-Abuk
69. Pulut Udang/ Pulut Panggang
70. Tepek/ Lempeng Kelapa
71. Lempeng Pisang
72. Cucur: Kodok (Pisang), Manis, Udang, Durian, Cempedak and Bawang
73. Bengkang: Ubi and Pandan
74. Kuih Talam Berlauk
75. Buah Melaka (Onde Onde)
76. Karipap/ Currypuff/ Epok Epok
77. Kuih Bom
78. Putu Kacang Putu Piring and Putu Bambu

Ketupat (not to be confused with Lontong) is a type of Dumpling from Indonesia, Brunei, Singapore, Malaysia and the Lemang is a traditional food originating with the Minangkabau people of Indonesia and Malaysia, which is cooked in a hollowed Bamboo stick lined Nagasari is a steamed Cake made from Flour, Coconut milk and Sugar, filled with Bananas It is usually wrapped in banana leaves before Dodol is a toffy-like food delicacy popular in Indonesia, Malaysia, Philippines, Singapore, and Sri Lanka.

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