PenangTime.com: Recipe Guide
NYONYA KUIH
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Key Ingredients:
- Glutinous rice flour
- rice flour
- tapioca starch
- coconut milk
- pandan leaves
- gula melaka (palm sugar)
- grated coconut
- butterfly pea flowers (for colouring).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Steaming: For kuih like Kuih Lapis (layered cake) and Ang Ku Kueh (red tortoise cake), a batter or dough is prepared and then steamed.
- Boiling: For Onde-Onde, small balls of glutinous rice dough filled with gula melaka are boiled until they float.
- Grilling/Baking: For kuih like Kuih Bakar (baked pandan cake), a batter is baked until set.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Precision is key in making Nyonya kuih, especially for layered varieties.
- Use fresh coconut milk and pandan juice for the best flavour and aroma.
- Natural food colourings, like from the butterfly pea flower, are traditionally used.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Nyonya Kuih in Penang and compare flavour profiles.