05.07.2016

Chinese traditional kuih recipes

Penang Cafes and Restaurants, Penang Hawker Food and Penang Accommodation I Tour Directions Penang: Can you name them all? During this joyous festival, I bet you must have tried many Malaysian traditional kuih-muih, but never figured their names. Malaysian kuih-muih come in a myriad of varieties – sweet and savoury, colourful and plain. Now that you have learnt the different names of our Malaysian tradiitional kuih-muih, share with your family and friends and continue our food culture and tradition. In this thanksgiving season, to show my gratitude to someone who is very important in my life, who enlightened me in making kuih. Kuih Kosui, very popular in Malaysia and Singapore, is a kind of Nyonya kuih that using jaggery sugar or palm sugar.
Until today, I still can remember the taste I ate my first ever Kuih Kosui when I was 10 years old! Is up to you to use whether a big or small teacup.For this recipe i made 1 small mold and 10 big cups.


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We have helped you compile a list so that you can learn a bit about our traditional kuih-muih and also to impress your friends and family. Made by our various ethnic groups – these kuih showcase our rich and deeply entrenched tradition in Malaysia. This is not the end, there are way more kuih-muihs than you think, stay tuned for our next update! TourDirections Penang helps you discover Penang cafes and restaurants, Penang hawker food, Penang budget hotel and Penang homestay. I am writing this especially for my shifu (Nyonya Mama) who teached me to make my first Nyonya kuih. Place jaggery sugar in a pot with water, Pandan leaves of & cook until sugar is dissolved to make syrup. The greatest variety of kuih-muih is made by the Malays, followed by Chinese, with some contributions coming from the Indian and other communities.


Moreover, the delicacy is not easily available as it is seasonal and mostly sold during the Duan Wu festival.Two years ago, her strong desire to make one prompted her to study the Kuih Chang recipe through internet and make some changes in its content to ensure they are Halal.
According to an article from The Star, kuih can be sweet or savoury, but are mostly sweet and come in bite-size portions.
The Nyonyas are famously known for their kuih-muih making prowess and love for it, and some of the most popular kuih-muih around can be traced back to them. This kuih is usually steamed in small Chinese teacups (as shown in photo), but you can also use large pan mould and cut into the shape you love, tossed with fresh grated coconut. While the comments here reflect the views of the readers, they are not necessarily that of Borneo Post Online.



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