https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F86%2FenTranslations:Malaysian cuisine/86/en - Revision history2026-09-11T22:16:41ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/86/en&diff=158292&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:57:03Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>More often steamed or fried and based on rice or glutinous rice, {{Lang|ms|kuih}} items are very different in texture, flavour and appearance from Western oven-baked cakes or puff pastries. Most {{Lang|ms|kuih}} items are sweet, and may be classified and eaten as [[dessert]]s, but some are also savoury. {{Lang|ms|Kuih}} is an important feature of festive occasions and is traditionally made at home, but is now available for purchase from home caterers, street vendors, market stallholders and specialist cafes, shops and restaurants. It is difficult to distinguish between {{Lang|ms|kuih}} of Malay or Peranakan (also known as "Straits Chinese") origin because the histories of traditional {{Lang|ms|kuih}} recipes have not been well-documented, and cross-cultural influences over the centuries were commonplace. Even the word {{Lang|ms|kuih}} itself is derived from the Hokkien/Teochew word 粿 (pronounced ''kueh'' or ''kway'').</div>FuzzyBot