Kuih

What is Kuih?

Kuih is a collective term for bite-sized snacks or desserts, often colourful and made from rice or glutinous rice flour. Some are steamed and have a soft, pudding-like texture, while others are fried and crunchy. Kuih can be sweet, using ingredients like palm sugar and coconut, or savoury, filled with vegetables, meats, or seafood. Many kuih are layered or shaped in distinctive ways, such as kuih lapis (layered cake) or onde onde (glutinous rice balls with palm sugar filling). The flavours range from sweet and fragrant, thanks to pandan and coconut, to savoury and spicy, depending on the filling.

Where does Kuih come from?

The history of kuih dates back to at least the 15th century in Southeast Asia, shaped by local traditions and influences from traders and colonisers. The word itself comes from Southern Min Chinese dialects, and the concept spread and evolved across Malaysia, Indonesia, Singapore, Brunei, and parts of China and Taiwan. Over time, each community developed its own versions, using available ingredients and methods. The Peranakan (Nyonya) community in Malaysia and Singapore is especially known for its kuih, blending Chinese and Malay elements.

How is Kuih made?

Most kuih are made by mixing rice or glutinous rice flour with coconut milk and flavourings like pandan leaf or palm sugar. The batter or dough is shaped, sometimes coloured, and either steamed, fried, or baked. Some kuih are layered, such as kuih lapis, while others are filled, like kuih kochi (with sweet paste) or kuih gulung (with coconut and palm sugar). Traditional methods often rely on touch and experience rather than precise measurements, and recipes are passed down through families.

How and when is Kuih eaten?

Kuih is eaten as a snack at any time of day, not tied to a specific meal. It is common at markets, street stalls, and during social gatherings. Kuih plays a central role in festivals such as Hari Raya and Chinese New Year, where it is shared among family and friends. Some varieties are linked to specific regions or occasions, and a few are served at weddings or baby celebrations. Kuih can be enjoyed with tea or coffee, and is often presented on banana leaves or in small portions.

Kinds of Kuih

There are hundreds of kuih varieties, with differences in ingredients, preparation, and appearance across regions and communities. In northern Malaysia, kuih tends to be sweeter, while central and southern areas offer more savoury options. Indigenous groups in Borneo favour fried, crunchy kuih, unlike the steamed versions common in Peninsular Malaysia and Singapore. Chinese, Malay, Indian, and Peranakan communities each have signature kuih, such as ang ku kueh, kuih lapis, and putu piring.

What Kuih means

Kuih is woven into the fabric of daily and festive life in Malaysia, Indonesia, Singapore, and Brunei. It is a symbol of hospitality and celebration, especially during major festivals. Certain kuih, like kuih makmur and ti kueh, are associated with Eid and Chinese New Year. The making of kuih is often a communal or family activity, with recipes and techniques handed down through generations. Some types, like kuih lidah, have protected status in their regions.

When Kuih is on the table

Questions people ask about Kuih

Good reading and sources

• Kuih on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data