PenangTime.com: Food Guide

NYONYA KUIH

Name: Nyonya Kuih
Ingredients: The foundation of most Nyonya kuih includes rice flour, glutinous rice flour, tapioca starch, fresh coconut milk, pandan leaves, and gula melaka. Other common ingredients include sweet potato, grated coconut, and various bean pastes. Natural colourings are often used, such as the blue from butterfly pea flowers.

Also known as: Kueh Nyonya, Peranakan Cakes, Straits Chinese Cakes

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The Story

Nyonya kuih is a broad category of bite-sized snacks or desserts. They can be steamed, baked, boiled, or grilled and come in a myriad of shapes, colours, and textures. Often enjoyed for breakfast or as a teatime snack, these delicacies are a common sight in Penang's bustling markets and dedicated kuih shops.

Flavor Profile

The flavour profile of Nyonya kuih is characterized by a harmonious balance of sweet, savoury, and fragrant notes. Key ingredients lend a distinctive taste: the creamy richness of coconut milk, the caramel-like sweetness of gula melaka (palm sugar), and the subtle, vanilla-like aroma of pandan leaves The texture is often soft, chewy, and slightly sticky, primarily due to the use of glutinous rice flour and tapioca starch.

Key Ingredients

The foundation of most Nyonya kuih includes rice flour, glutinous rice flour, tapioca starch, fresh coconut milk, pandan leaves, and gula melaka. Other common ingredients include sweet potato, grated coconut, and various bean pastes. Natural colourings are often used, such as the blue from butterfly pea flowers.

Did You Know?

The creation of Nyonya kuih is often a laborious process, requiring patience and precision to achieve the desired texture and appearance. Many kuih have symbolic meanings and are associated with specific festivals and celebrations. For instance, the red, tortoise-shaped "Ang Ku Kueh" symbolizes longevity and is often prepared for birthdays. In Penang, the Nyonya cuisine, including its kuih, is also influenced by Thai flavours, adding a sweet and sour dimension to some dishes.