Kueh, also spelled as "kuih," is a term that refers to a wide variety of bite-sized traditional snacks or desserts commonly found in Southeast Asia, especially in countries such as Malaysia, Singapore, Indonesia, and Brunei. The word "kueh" is of Indonesian origin but is used to describe similar delicacies in various regional languages.
Kueh encompasses a vast range of sweet and savory treats that are typically made from ingredients like rice flour, glutinous rice, coconut milk, sugar, fruits, and spices. These snacks come in diverse shapes, sizes, colors, and textures, highlighting the rich culinary traditions of the region's cultures.
The preparation methods for kueh vary, including steaming, boiling, frying, or baking. Some examples of kueh include kueh lapis, a layered cake often made with different-colored coconut-flavored rice flour; kueh dadar, a pandan-flavored crepe filled with grated coconut and palm sugar; and ondeh ondeh, bite-sized glutinous rice balls filled with liquid gula melaka (palm sugar) and coated with grated coconut.
Kueh is an integral part of cultural and festive celebrations, such as Chinese New Year, Hari Raya (Eid al-Fitr), and Deepavali. It is often served as a symbol of hospitality, goodwill, and affection among friends, family, and guests. Kueh holds significant social and historical value, with recipes often passed down through generations, showcasing the region's culinary heritage.
