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An American friend on a visit to Milan some time ago, stumbled colorful and delicious dessert, the sticky, that he had never heard of or tasted. I told him that were called Kuih or sometimes written as kueh, and these come kuihs the Malays, a race of people from Indonesia, Malaysia and Singapore.
My friend has found worthy of note that these kuihs little to the Western world has known, especially in the United States and Europe, where people love cheesecake, andPuddings and fudge, they too would like to eat not only the kuihs, but also do so. So, naturally, I grabbed a nice box of kuih as a gift when he left, which I'm sure that has eaten them all at the airport.
If you need to know, were in deep kuihs Malay villages by resourceful grandmothers, the recipes for whatever ingredients were available, then as furnished by tapioca flour, palm sugar, coconut milk, rice glutinuous, green beans, banana leaves ,Pandan leaves and, of course, that had the flour and sugar well. They had no stoves at that time, so that they were mainly kuihs steamed or grilled.
The final results are moist, rich, chewy and sweet for those with palm sugar, by itself, could provide the equivalent of the melted chocolate. And the color of each head is satisfied and happy.
The kuih recipes had since been out of the deep villages of Indonesia and Malaysia traveled beyond our ancestors emigratedcities and other countries.
Today Malay kuih recipes have expanded into many variations, but essentially the basic ingredients like coconut milk, sugar (white or brown), eggs, flour (several types), as dessert Westerners have their own butter, sugar, eggs and flour are wrong.
But not all. Variety is indeed the spice of life, no pun intended - this kuihs are also used in savory version where spices are sometimes added and eaten between meals or snacks. InIn fact, Asians eat or drink sweet pastries for breakfast, snack, tea or just in between. Or served to guests when they fall
I especially love Kuih Pulut Panggang where grated coconut cooked with spices and then wrapped glutinuous boiled rice wrapped in banana leaves and grilled. Imagine the smell and taste, however, the level of glutinuous rice and spicy coconut, heightened by the smell of banana leaves.
Many people have a livingProduction and sale of these kuihs, some shops along the streets back to the market and little dessert. These days hotel chefs have started at events and catering company serving advanced as well.
Another friend recently arrived in Singapore and I have about 8 different pieces of kuih. He said he could not end all and to share with his roommates. But she stopped eating all that delicious taste and all different and interesting.
Look outfor the next article in which I requested more information, tips and recipes in this part of the glorious desserts and exotic Malay Kuih.
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