Malaysian Desserts

After knowing the desserts history in the past century. I would like to share about the desserts in Malaysia. Usually, Malay people have their desserts as their breakfast and during tea break. It’s also known as “kuih muih”. Therefore, “kuih muih” are the desserts food that common in Malaysia and Singapore.

The varieties of Kuih Muih
Source: Google 

Most of the “kuih” are cooked in different ways such as steamed, fried and whatnot. In the northern states such as Kedah, Perlis, Kelantan and Perak are usually sweet. The common ingredients is coconut whether it is used for topping, coconut cream called as “santan”, “Pandan” leaves and also gula Melaka to sweeten the desserts.

Traditionally, the recipes of “kuih” is domain by old folks and they hold the recipes to make sure it is still original for their families. Since Malaysia is the country that multiracial, the types of “kuih” is mixed and that is the specialist in Malaysia that hard to be found in other countries. Besides, Malaysian also used to eat Roti Canai, Capati and Tosei (Indian foods), dim sum, yong tau foo (Chinese foods).

 

Roti Canai, Tosei and Capati
Source: Google

Yong Tau Foo
Source: Goole

These are some examples of “kuih muih”:

·         Apam balik

·         Bahulu

·         Curry puff

·         Kuih Akok

·         Kuih cincin

·         Kuih Ketayap

·         Roti Jala

·         Kuih Kapit

·         Kuih Keria

·         Kuih Lapis