Translations:Malaysian cuisine/87/en

Examples of notable kuih-muih include:

• Ang koo kueh (Chinese: 紅龜粿), a small round or oval-shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre.
• Apam balik, a turnover pancake with a texture similar to a crumpet with crisp edges, made from a thin 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 buttons and goldfish, acquired from being baked in moulded pans. Bahulu is usually baked and served for festive occasions.
• Cek Mek Molek is a sweet snack popular in Kelantan and Terengganu, which is made from mashed sweet potatoes mixed with flour, shaped into small ovals, and filled with sugar.
• 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.
• Cincin, a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities.
• Dadar/ketayap, a rolled crepe (usually flavoured with pandan juice) and filled with grated sweet coconut filling (flavoured with palm sugar).
• 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 steamed.
• Jongkong, a traditional treat from Perak. It is a soft, steamed kuih made from a combination of rice flour, green pandan custard, and a sweet palm sugar (gula Melaka) filling. The layers typically consist of a green pandan layer on top, a rich coconut milk layer in the middle, and melted palm sugar at the bottom.
• Kapit, sapit or sepi, crispy folded coconut-flavoured wafer biscuits, colloquially known as "love letters".
• Kochi, glutinous rice dumplings filled with a sweet paste, shaped into pyramids and wrapped with banana leaves.
• 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, made with pieces of niangao sandwiched between slices of taro and sweet potato, dipped in batter and deep-fried.
• Nona Manis is a traditional Malaysian dessert known for its soft, vibrant green exterior made with pandan and coconut milk, encasing a rich, creamy coconut custard center. Its name, meaning “Sweet Lady,” reflects its delicate texture and appealing sweetness. The contrast between the fragrant pandan layer and the luscious, slightly savory coconut filling creates a unique flavor that is both nostalgic and beloved, often enjoyed during festive occasions and as a teatime treat.
• 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.
• Onde onde, small round balls made from glutinous rice flour coloured and flavoured with pandan, filled with palm sugar syrup and rolled in freshly grated coconut.
• Or kuih (Chinese : 芋粿), a steamed savoury cake made from pieces of taro (commonly known as "yam" in Malaysia), dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, sliced chilli and dried prawns, and usually served with a chilli dipping sauce.
• Pineapple tart, flaky pastries filled with or topped with pineapple jam.
• Pinjaram or penyaram, 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.
• Putu piring, a round steamed cake made of rice flour dough with a palm sugar-sweetened filling.
• Seri muka, a two-layered kuih with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice.
• Tahi Itik, a traditional Malay dessert that originates from the east coast of Malaysia, particularly in Kelantan. Despite its rather unappealing name—which translates literally to “duck droppings”—the kuih is actually a sweet and cherished delicacy. It is made primarily from egg whites, sugar, and rice flour, and sometimes flavored with fragrant pandan. The dessert has a soft, sticky, and slightly chewy texture, and is usually served with a rich syrup made from coconut milk and palm sugar. The name “tahi itik” comes from its lumpy, irregular appearance, which is said to resemble duck droppings.
• Wajid or wajik, a compressed Malay confection made of glutinous rice cooked with coconut milk and gula melaka.