page_title: Kuih
section_title: Variants
hierarchical_section_title: Kuih / Variants
caption_attribution_description: English: Borasa, a type of kuih for the Bugis community in the Malaysian state of Sabah, similar like Bahulu (except with palm sugar and sesame seeds been added).
context_page_description: Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. The term kuih is widely used in Malaysia, Brunei, and Singapore, and kueh or kue is used in Indonesia, to refer to sweet or savoury desserts. Though called by other names, one is likely to find various similar versions of kuih in neighbouring countries, such as Vietnam, Thailand, and Myanmar. For example, the colourful steamed kue lapis and the rich kuih bingka ubi are also available in Myanmar, Thailand, and Vietnam. In the Philippines, kuih are referred to in Tagalog as kakanin.
  Kuihs are not confined to a certain meal but can be eaten throughout the day. They are an integral part of Malaysian, Indonesian, Bruneian and Singaporean festivities such as Hari Raya and Chinese New Year, which is known as Tahun Baru Cina in Malay among the Peranakan. Many kuih are sweet, but some are savoury. In the northern states of Perlis, Kedah, Perak, and Kelantan, kuih are usually sweet.
context_section_description: Apam balik – a turnover pancake with a texture similar to a crumpet with crisp edges, made from a flour based batter with raising agent. It is typically cooked on a griddle and topped with caster sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over. Many different takes on this dish exist as part of the culinary repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities; all under different names.
  Bahulu – tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in moulded pans. Bahulu is usually baked and served for festive occasions.
  Borasa – Similar to Bahulu, with added palm sugar and sesame seeds.
  Chwee kueh (Chinese: 水粿) – Teochew-style steamed bowl-shaped rice cakes topped with diced preserved radish and chilli relish.
  Cucur – deep-fried fritters, sometimes known as jemput-jemput. Typical varieties include cucur udang (fritters studded with a whole unshelled prawn), cucur badak (sweet potato fritters), and cucur kodok (banana fritters).
  Curry puff –  a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell.
  Kuih akok – a rich confection made with liberal quantities of eggs, coconut milk, flour and brown sugar, akok have a distinctive sweet caramel taste. It is popular in the states of Kelantan and Terengganu.
  Kuih cincin – a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.
  Kuih gulung, kuih ketayap or kuih lenggang – mini crepes rolled up with a palm sugar-sweetened coconut filling. The crepes are coloured and flavoured with pandan essence.
  Kuih jala – a type of traditional fried confection in the eastern states of Sabah and Sarawak. A rice flour batter is ladled into an emptied coconut shell bearing many small holes underneath, which is then held over hot oil and moved in a circular motion. The mixture will drip into the oil like thread, and forms a lattice-like layer on the oil as it fries to a solid crisp.
  Kuih jelurut – also known as kuih selorot in Sarawak, this kuih is made from a mixture of gula apong and rice flour, then rolled with palm leaves into cones and steam cooked.
  Kuih kapit, sapit or sepi – these crispy folded wafer biscuits are colloquially known as "love letters".
  Kuih keria – fried doughnuts made with a sweet potato batter and rolled in caster sugar.
  Kuih kochi – glutinous rice dumplings filled with a sweet paste, shaped into a pyramid-like shape and wrapped with banana leaves.
  Kuih lapis – a sweet steamed cake made from rice flour, coconut milk, sugar and various shades of edible food colouring done with many individual layers.
  Kuih lidah – (lidah literally means "tongue") hails from the Bruneian Malay community of Papar, specifically Kampung Berundong, in Sabah and possesses designated GI status.
  Kuih makmur – a traditional Malay kuih made from butter, ghee and flour. Served during special occasion of Eid al-Fitr and identified with its white colour and usually in a round shape.
  Kuih pie tee – this Nyonya speciality is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly sliced vegetables and prawns.
  Kuih pinjaram – a saucer-shaped deep fried fritter with crisp edges and a dense, chewy texture towards the centre. It is widely sold by street food vendors in the open air markets of East Malaysia.
  Kuih serimuka – a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.
  Kuih talam – this kuih has two layers. The top consists of a white layer made from coconut milk and rice flour, whereas the bottom layer is green and is made from green pea flour flavoured with pandan.
  Kuih wajid or wajik – a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka.
  Niangao (Chinese : 年糕) or kuih bakul – a brown sticky and sweet rice cake customarily associated with Chinese New Year festivities. It is also available year-round as a popular street food treat, made with pieces of niang
caption: Borasa, a traditional kuih for the Bugis community in Tawau Division of the Malaysian state of Sabah
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