Traditional Ethnic Asian Desserts - Malay Kuih

My Singaporean friend who now lives in California constantly talks about food back home, and home is Singapore. She loves her foods, and having lived there for more than five years, she discovers there are few precious foods which cannot be found anywhere in California or elsewhere in US.

One of the things she misses and hopes many Americans will discover is this exotic traditional sweet and savoury dessert group called Malay Kuih. Originating from Indonesia, Malaysia and Singapore, Malay kuih recipes were exported from the deep villages and brought to life and popularized now in big cities and hotels and restaurants.

Desserts Food

Yet the art of making these kuihs is still elusive to many people, that goes for Asians as well. These gooey and delicious desserts are still not known to people in the US or Europe and it is such a pity such glorious foods are hidden from a population who loves desserts.

Most of us in Southeast Asia are familiar with western cakes, puddings and brownies and we often have a wide selection of desserts of east/west to choose from to satisfy our sweet tooth. If only our desserts are known in the west, more people will learn to make them and impress their family and friends. This also makes for a great and new potluck idea.

It is totally different from the western desserts and yet achieves similar gratification. The creative use of colours and fragrance from banana or pandan leaves make these kuihs distinctive and will stand out in a buffet crowd.

Unlike western desserts which use basic ingredients like butter, eggs, plain flour and castor sugar, the Malay kuihs use basic ingredients like flour made from tapioca, green beans, yam, sago and palm sugar and coconut milk. These are mostly steamed, sometimes wrapped in banana leaf. Steaming is not the only way to do it these days, as these kuihs emerge from the deep villages, new recipes have been created and baked instead of steamed.

Furthermore, western desserts are mostly sweet whilst these kuih recipes include savouries as well. This can be created from using tapioca flour and coconut milk and then topped with minced meat which has been sauted with spices and garnished with fried onions. These savouries are still called kuihs and yet many Asian eat them for breakfast or light lunch or for high teas. Basically there are no rules when it comes to eating traditional Malay kuihs.

These ingredients and method of baking were a result of circumstances where modern amenities were not available to them. So they resourcefully used materials like yam, tapioca or beans and made into flour. Steaming was done on stove using charcoals. Coconut milk was used to achieve rich and gooey results, just like westerners use butter or cheese. It is quite amazing what palm sugar can achieve in terms of taste and colour. And yet the result is equally comforting if not more.

There are more than 100 kuih recipes that are basically made from all these basic ingredients. Through creative use of colours and different combination of flours and use of coconut, these traditional Malay kuihs have certainly left some hearts broken when they leave home.

Traditional Ethnic Asian Desserts - Malay Kuih

Noraini Maskuri is an advertising professional who is also trained in bakery, a food enthusiast and likes to share her love for east/west cooking and baking. Get sample Malay kuih recipes and view the pictures and video here : http://www.kuihrecipes.com

To download a free chicken recipe cookbook, you can help yourself here: http://www.mycookery.com/blog

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Ethnic Asian Desserts - Malay kuih

My friend in Singapore who now lives in California constantly talks about food at home and home east of Paris. He loves his food, and lived there with more than five years, he discovers there is precious little food the United States can not find anywhere in California or elsewhere.

One of the things he misses and hopes many Americans will discover this exotic traditional sweet and savory dessert group called Malay kuih. HometownRecipes Indonesia, Malaysia and Singapore, Malay kuih were exported from the villages and depth to life and now in vogue in big cities and in hotels and restaurants.

But the art of this kuih is still difficult for many people, that goes for Asians as well. This delicious dessert and tights are not yet aware that Europe, the American people or, which is a pity such glorious foods are hidden the sweets of love, from a population.

Most of usSouth-east Asian familiar with western cakes, puddings and biscuits, and often have a wide choice of desserts of east / west of choice to satisfy our greed. If only our desserts are popular in the West, most people in order to impress her and her family and friends. This allows an 'idea of potluck and great news.

It 'is completely different from the western deserts and continues to do similar gratification. The creative use of colors andScent of banana leaves or pandanus make these kuih distinctive and stands out in a crowd buffet.

Unlike western desserts which use basic ingredients like butter, eggs, flour and sugar, the Malay kuih normal use basic ingredients like flour, tapioca, beans, potato, sago and palm sugar and coconut milk. This is mainly steam, sometimes wrapped in banana leaves. Smoking is not the only way to do these days, as emerging from the depths kuihThe villages were created new recipes and steamed instead.

Furthermore, western desserts are sweet kuih recipes include mainly Although these and salty. This may be of tapioca flour and coconut milk and then fried with ground meat with spices and garnished with fried onions crowned created. These savory kuih or determined yet many Asian eat them for breakfast or a light lunch or tea. Basically, there are no rules whenCome to dinner traditional Malay kuih.

These ingredients and cooking method are the result of circumstances, where modern facilities are not available. So the fantasy used materials like yam, cassava and beans and flour. Steaming was done on the fire with charcoal. coconut milk was used to achieve rich and sticky that Westerners use butter or cheese. And 'Surprisingly enough palm sugar can be in terms of taste and color to achieve. Yet the result isis equally comforting if not more.

There are over 100 recipes which are essentially based on these ingredients kuih. Through the creative use of colors and different combinations of flour and use of coconut, these traditional Malay kuih definitely broken a few hearts when they go home on the left.

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