Kuih (also often known as “Kue” in Indonesia or “Kueh” in Singapore) is a set of colourful, the dimensions of a bite that’s common in Southeast Asia. They are positioned on local neighborly markets or bakery and were most definitely an integral part of somebody’s lovely childhood memories within the Malay archipelanic countries, namely Indonesia, Malaysia, Singapore and Brunei.
History of Kuih
It is believed that the term “KUIH/KUE/KUEH” got here from the Chinese term Bone (粿) within the southern dialect min or guǒ in Mandarin, which loosely describes treats made from rice. The creation of Kuih in Southeast Asia dates back to the fifteenth century, and its varieties have evolved together with migration and colonization, using a novel mixture of local and imported ingredients.
Nowadays, Kuih has develop into a colloquial term describing each sweet and a number of other spicy varieties of local hand-sized snacks present in Southeast Asia. Some of the fundamental ingredients of latest Kuihs are rice flour, coconut milk and fragrant leaves called Pandan.
The hottest varieties of kiih
1. Layered cake
Roughly translates right into a “layered cake”, Kuih Lapis is created in an advanced means of pouring a layer of tapioca mixture to a different until the specified pattern is achieved. Kuih Lapis is a preferred addition to Christmas celebrations, but can be widely served for tea breaks, and even consumed as breakfast.
2. What
This kuih is a turtle shell -shaped kuh with sweetening mung beans inside. Hokkien brought by emigrants, it is usually used as a spiritual victim during essential occasions, similar to the Chinese New Year or Qing Ming (lit. Day-Sweeping Day, commentary to honor your ancestors). In addition to the aforementioned tradition, it’s believed that eating ang ku kueh brings happiness.
3.
Onde-Donde is the name of Pandana, sticky rice balls sprinkled with coconut shreds. After biting, syrup explosion, melted palm sugar brings some surprise and pleasure.
4.
Dadar Gulung, also often known as Kuih Ketayap in Malaysia, is literally a curled pancake with abundant coconut and palm sugar filling. Pandan stays a part of its predominant ingredient, included within the pancake dough to provide smells, taste and its characteristic green color.
So which one you wish to try first? Kuih normally occurs within the assortments, there are numerous varieties that meet your curiosity, each brings a novel taste and history. Go to the closest store and remember to come back early so that there’s a alternative!
References:
Michelin guide (2024, April 25). Kueh 101: Your guide after having fun with Kueh in Malaysia and Singapore. Michelin guide. Downloaded on July 14, 2025 with https://guide.micelin.com/hk/en/article/features/different-types-of-keh-in-malaysia-and-singapore
Mrs. Cooking. (and). Where -where on [Recipe]. Downloaded on July 14, 2025 with https://www.nyonaacooking.com/Recipes/onde-onde~sj80dvivmqwx
Toh, Terenca (2022, April 5). Colorful story of Malaysian Kuih -youh. Tatler Asia. Collected on July 14, 2025 with https://www.tatlerasia.com/dining/food/my-the-colourful-history-of-kuih
What to cook today. (and). Omelette (stuffed coconut pancakes). Downloaded on July 14, 2025 with https://whattocooktrogen.com/KUE-DADAR–MAN-TUFFED-COCONUT-PANCACES.HTML
