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Assalamualaikum~
In Malaysia specifically for Malays, there are many different types of kuih can be found which include the savoury type and sweet type of kuih. The methods used also different for different kuih such as fried and steam method that is commonly used in the making of the Malay traditional kuih. In addition, most of these kuih is suitable for most of the time including breakfast, as dessert, during tea time and supper at night.
For today's post, we will introduce 5 of our products in this business which include kuih seri muka, bahulu, ketayap, buah rotan and onde-onde.
KUIH SERI MUKA
Kuih Seri Muka is also one of the Malay Traditional Kuih that are popular and favored by most Malays. Even from the picture above, it is already known that this kuih is basically made in two colours which are green and white. This kuih is made using tray with any shape. However, the kuih can be cut and presented in any shape after it is done cooked.
Years back, the green layer of the kuih is made from pandan, coconut milk and egg which are easy to obtain ingredients by the local people. Yet, nowadays there are many colours available to replace the green colour of pandan due to the availability of food colouring. To maintain the traditional colour, the green colour of pandan is also available in food colouring. The white layer of kuih seri muka is made from pulut or known as sticky rice that can be found basically everywhere.
KUIH BAHULU
Kuih Bahulu is also one of our products which is popular until now. Due to the high moral and virtue of the people from old times, this kuih is mostly used as souvenir to neighbours or family members when visiting other people. The name 'Bahulu' itself is from the term 'Buah tangan daru hulu'. Kuih Bahulu is popular to the point that it is still being served in celebration such as Raya Celebration and weddings.
Considering the popularity of Kuih Bahulu, the expertise and ability of making this kuih is one of the skills that worth mentioning and can be proud. The main ingredients for making this kuih are wheat flour, sugar and egg.
KUIH KETAYAP
Kuih Ketayap which also known as Kuih gulung is also one of our products. This kuih only has two main elements which are the filling and its thin layer to wrap the filling. The filling is made from coconut and palm sugar.
It is called kuih ketayap because of its shape and form of the layer before roll it with the filling. On the other hand, the name kuih gulung is due to the method used in making the kuih which need to be rolled or 'gulung' in Malay with its filling inside.
Kuih Ketayap is famous especially among youngsters because of its taste that is delicious and sweet. Most of the time, this kuih is served with thin layer of plastic that wrap this kuih to cover the kuih that is sticky.
KUIH BUAH ROTAN
Kuih Buah Rotan is also known as kuih redan or keciputan. The main ingredients in making this kuih are glutinous rice flour and egg. This kuih is first need to be in round shape and coated with sesame. Kuih buah rotan use the method of fried in the making of this kuih. The fire need to be medium and not overheated in which can cause the kuih to absorb too many oil and end up in non crispy condition of the kuih.
It is called kuih buah rotan because of its look that is similar with fruit cane which is the English for buah rotan with the yellowish colour, round and sesame as its scale.
KUIH ONDE-ONDE
Kuih onde-onde is a Malay kuih that are mostly popular and high demand during Ramadhan, the month for fasting. During this month, kuih onde-onde can be seen in the night market or Bazaar Ramadhan for the customers when breaking the fast. Apart from Fasting Month, this kuih can also be seen through out the year in normal months as side dish or at evening perfect for tea time.
The name onde-onde come from the way of making this kuih in which the shape need to be round. The filling for this kuih is palm sugar. Kuih onde-onde is made from the glutinous rice flour that will wrap the filling inside it and served with coconut shreds surrounding each one of the kuih as shown in the picture above.
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p/s: The pictures are not ours and credited to the right owner
- Nurul Syazwani -
In Malaysia specifically for Malays, there are many different types of kuih can be found which include the savoury type and sweet type of kuih. The methods used also different for different kuih such as fried and steam method that is commonly used in the making of the Malay traditional kuih. In addition, most of these kuih is suitable for most of the time including breakfast, as dessert, during tea time and supper at night.
For today's post, we will introduce 5 of our products in this business which include kuih seri muka, bahulu, ketayap, buah rotan and onde-onde.
KUIH SERI MUKA
Kuih Seri Muka is also one of the Malay Traditional Kuih that are popular and favored by most Malays. Even from the picture above, it is already known that this kuih is basically made in two colours which are green and white. This kuih is made using tray with any shape. However, the kuih can be cut and presented in any shape after it is done cooked.
Years back, the green layer of the kuih is made from pandan, coconut milk and egg which are easy to obtain ingredients by the local people. Yet, nowadays there are many colours available to replace the green colour of pandan due to the availability of food colouring. To maintain the traditional colour, the green colour of pandan is also available in food colouring. The white layer of kuih seri muka is made from pulut or known as sticky rice that can be found basically everywhere.
KUIH BAHULU
Kuih Bahulu is also one of our products which is popular until now. Due to the high moral and virtue of the people from old times, this kuih is mostly used as souvenir to neighbours or family members when visiting other people. The name 'Bahulu' itself is from the term 'Buah tangan daru hulu'. Kuih Bahulu is popular to the point that it is still being served in celebration such as Raya Celebration and weddings.
Considering the popularity of Kuih Bahulu, the expertise and ability of making this kuih is one of the skills that worth mentioning and can be proud. The main ingredients for making this kuih are wheat flour, sugar and egg.
KUIH KETAYAP
Kuih Ketayap which also known as Kuih gulung is also one of our products. This kuih only has two main elements which are the filling and its thin layer to wrap the filling. The filling is made from coconut and palm sugar.
It is called kuih ketayap because of its shape and form of the layer before roll it with the filling. On the other hand, the name kuih gulung is due to the method used in making the kuih which need to be rolled or 'gulung' in Malay with its filling inside.
Kuih Ketayap is famous especially among youngsters because of its taste that is delicious and sweet. Most of the time, this kuih is served with thin layer of plastic that wrap this kuih to cover the kuih that is sticky.
KUIH BUAH ROTAN
Kuih Buah Rotan is also known as kuih redan or keciputan. The main ingredients in making this kuih are glutinous rice flour and egg. This kuih is first need to be in round shape and coated with sesame. Kuih buah rotan use the method of fried in the making of this kuih. The fire need to be medium and not overheated in which can cause the kuih to absorb too many oil and end up in non crispy condition of the kuih.
It is called kuih buah rotan because of its look that is similar with fruit cane which is the English for buah rotan with the yellowish colour, round and sesame as its scale.
KUIH ONDE-ONDE
Kuih onde-onde is a Malay kuih that are mostly popular and high demand during Ramadhan, the month for fasting. During this month, kuih onde-onde can be seen in the night market or Bazaar Ramadhan for the customers when breaking the fast. Apart from Fasting Month, this kuih can also be seen through out the year in normal months as side dish or at evening perfect for tea time.
The name onde-onde come from the way of making this kuih in which the shape need to be round. The filling for this kuih is palm sugar. Kuih onde-onde is made from the glutinous rice flour that will wrap the filling inside it and served with coconut shreds surrounding each one of the kuih as shown in the picture above.
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That is all for this post. We hope to see you again in our next posts to come. Adios~
Assalamualaikump/s: The pictures are not ours and credited to the right owner
- Nurul Syazwani -