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Traditional Ethnic Asian Desserts – Malay Kuih

My Singaporean friend who now lives in California always talks about food at home, and my home is Singapore. He loves his food, and after living there for more than five years, he discovered that there are few quality foods that can’t be found anywhere else in California or anywhere else in the US.

One of the things they miss and hope more Americans discover is this delicious and delicious food group called Malay Kuih. Originating in Indonesia, Malaysia and Singapore, Malay kuih recipes were imported from the deep villages and have been revived and popularized now in big cities with hotels and restaurants.

However, the art of making kuihs is still difficult for many people, which also goes for Asians. These sweet and savory dishes are still unknown to people in the US or Europe and it’s a shame that such glorious dishes are kept hidden from people who love to taste them.

Most of us in Southeast Asia are familiar with western cakes, puddings and brownies and often have many east/west flavors to choose from to satisfy our sweet tooth. If our sweets are known in the West, many people will learn to make them and please their family and friends. This also makes a great and innovative idea for a potluck.

It is completely different from the western dessert but is equally satisfying. The use of colors and flavors from banana or pandan leaves make kuihs stand out and stand out from the crowd at buffets.

Unlike Western desserts that use ingredients such as butter, eggs, plain flour and castor sugar, Malay Kuyihs use ingredients such as flour made from tapioca, green beans, yam, sago and palm sugar and coconut milk. These are usually steamed, sometimes wrapped in a banana leaf. Roasting is not the only way to do it these days, as these kuihs are coming out of the deep villages, new recipes have been made by cooking instead of roasting.

In addition, western sweets are very sweet while this Kuih recipe also includes spices. This can be made using tapioca flour and coconut milk and adding minced meat that has been heated with spices and garnished with fried onions. These foods are called Kuihs but many Asians eat them for breakfast or lunch or have a lot of tea. There are actually no rules when it comes to eating Malawian kuihs.

These ingredients and cooking methods were due to circumstances that modernity was not available to them. So they used things like yam, tapioca or beans wisely to make flour. Heating was done on a stove using charcoal. Coconut milk was used to get the best results, just like westerners use butter or cheese. It’s amazing what palm sugar can achieve in terms of flavor and color. And yet the results are just as comforting if not more so.

There are more than 100 kuih recipes that are made from all these ingredients. Through the use of colors and different combinations of flour and the use of coconut, these Malawian kuihs will leave hearts broken when they leave home.

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