Nyonyas are famous for their kuehs. These are sought after as desserts for any meals, tea time, snack time, weddings and even funerals or wakes. When served at wakes and funerals, the bright colours such as red and yellow will be replaced with a more sombre blue colour, usually derived naturally from “bunga telang” or Butterfly Pea Flower.
As memory might fail me one day down the road, am gonna compile a list of well-loved Nyonya kueh.
A good kueh genggang has layers that you can peel one by one. It’s creamy flavour comes from the “santan” or coconut milk, flavoured with “pandan” (screwpine leaves). Some people call this “Kuih Lapis” but not to be confused with the Indonesian Kuih Lapis. Both are layer cakes but the Nyonya variety is steamed layer by layer, while the Indonesian version is baked.
One of the few that I like as it practically explodes in your mouth with “Gula Melaka” (palm sugar), leaving you in Gula Melaka ecstacy. The white bits covering the pandan green balls are grated coconut flesh. Totally love this with lotsa grated coconut. This is also known as “Buah Melaka.”
Good Ondeh-ondeh is soft and slightly chewy and the Gula Melaka must be liquefied and has almost like a caramel like taste.
There are 3 types of Kueh Kochi – the white, the green and the black. The white and green (pandan flavoured) variety are the 2 commonly seen ones while the black skinned one is Kueh Kochi Pulut Hitam (My fav! Yums!!) is less common as the skinned is made from black glutinous rice. The skin should be soft and slightly chewy with the consistency almost like melted mozzarella. The filling is desiccated coconut cooked with “Gula Melaka” and should be moist and. It’s wrapped in banana leaf, giving it an extra lovely aroma.
*Pulut Seri Kaya*
This is has a layer of “kaya” (egg and coconut jam) on the top and “pulut” (steamed glutinous rice) at the bottom. A nice combination of textures and flavours – smooth, creamy “kaya” with soft, chewy slightly saltish “pulut”. Some people may call this “Seri Muka.” I love those traditional Pulut Seri Kaya with pretty blue “Bunga Telang” decorating the pulut.
This almost forgotten kueh is made from pulut, grated coconut and black-eyed peas, wrapped in “daun nipah.” The aroma from the leave lends this traditional kueh its flavour. It mainly sweet, coconut-y from the grated coconuts, with a slight hint of saltiness. I love how the slightly mushy peas complements the grated coconut’s creaminess and the slight saltiness of the steamed glutinous rice. One of my favs but pity it’s not easily available in my area. But then again, could be a blessing in disguise that I can’t get it here or I will be eating this all the time. 😀
This looks like little Nasi Lemak packets. But when you open it, it has grated coconut cooked in “Gula Melaka” on top of blue and white steamed pulut. The fragrance from this kueh comes not only from the coconut and “Gula Melaka” but also from the banana leaf it is wrapped in. Somehow everything with banana leaf tastes and smells good! A good inti is one that is not overpoweringly sweet but has a nice coating of Gula Melaka making the inti somewhat moist, fragrant and sweet.
This is one of my top favs as it has both sweet and salty layers. The top layer is the white salty layer while the bottom layer is a fragrant sweet kaya layer. My perfect Kueh Talam should have an equal portion of salty, “lemak”white top layer and a beautiful pandan-scented sweet green bottom layer. It should be soft but not mushy.
This kueh gets my vote for the kueh with the funniest name. Bokwa is actually the equivalent of the Malay word “berkuah” (loosely translated as “with gravy”)”Apom” or also called “
“Apom” or also called “apam”, is similar to the Indian version of “apam”. Like its Indian cousin, the Nyonya’s “apom” has its signature blue streaks of “Bunga Telang”. The “apom” is made from fermented rice batter, traditionally made with coconut water left to ferment mixed with rice flour, to create that fluffy “apom” texture. A good “apom” will not have a smooth surface but one with many little holes and the cross section of the kueh should look like a honeycomb.
This unique disc-like kueh that is best eaten with its “kuah” (gravy-like dip) that’s made of “Gula Melaka”, bananas, “santan” (coconut milk) and “aromatised” with fresh pandan leaves. I know many Nyonyas prefer to use “Pisang Emas” or “Pisang Raja” to make the kuah as these 2 types of bananas are known to be very sweet and “wangi” (fragrant).
I think I’ll stop here for now or my keyboard will be flooded with drool. More on Nyonya kuehs in my next post. Till then, happy eating!
Where to get these favourites?
72, Jalan Tengkera Pantai 2C
Business hours: 10:30pm – 3pm (closed on Thursdays)
Tel: 019-666 2907 / 06-284 7209
[Debbie takes orders and it is best that you contact her about 1 week ahead.]