Kuih kosui

Last updated
Kuih kosui
Kuih Kosui in Imbi Pasar.jpg
Alternative namesKuih lompang
Type Kuih
Place of origin Malaysia
Region or state Southeast Asia
Associated cuisine Nyonya cuisine
Main ingredients rice flour, tapioca flour, limewater, palm sugar, pandan
Similar dishes Mont kywe the, Kutsinta

Kuih kosui, also known as kuih lompang (Jawi: کوءيه لومڤڠ), is a traditional Malaysia cake. [1] The kuih is a steamed rice cake made with tapioca flour and rice flour flavored with palm sugar and pandan, and eaten with grated coconut. [2] It bears resemblance to the Burmese mont kywe the and Filipino kutsinta .

Related Research Articles

<span class="mw-page-title-main">Glutinous rice</span> Type of rice

Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.

Devil curry also known as curry Debal in Kristang is a very spicy curry flavoured with candlenuts, galangal, mustard seed and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Malacca, Malaysia, Indonesia and the Indo-Dutch diaspora. It was historically served one or two days after Christmas and on other special occasions.

<i>Kuih</i> Southeast Asian snack or dessert foods

Kuih are bite-sized snack or dessert foods commonly found in Southeast Asia and China. It is a fairly broad term which may include items that would be called cakes, cookies, dumplings, pudding, biscuits, or pastries in English and are usually made from rice or glutinous rice. In China, where the term originates from, kueh or koé (粿) in the Min Nan languages refers to snacks which are typically made from rice but can occasionally be made from other grains such as wheat. The term kuih is widely used in Malaysia, Brunei, and Singapore, kueh is used in Singapore and Indonesia, kue is used in Indonesia only, all three refer to sweet or savoury desserts.

<span class="mw-page-title-main">Fried noodles</span> Noodle dishes common throughout Asia

Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.

<span class="mw-page-title-main">Chwee kueh</span> Chinese steamed rice cake

Chwee kueh, also spelt chwee kweh, is a type of steamed rice cake originating in Teochew cuisine that is served with preserved radish.

<span class="mw-page-title-main">Roti john</span> Malay traditional sandwich, popular in Indonesia, Malaysia and Singapore

A roti john is an omelette sandwich which originated in Singapore during the 1960s or 1970s. It later became widely popular, spreading throughout the Malay Peninsula in present-day Malaysia and in modern-day Indonesia as street food.

<span class="mw-page-title-main">Bánh da lợn</span> Steamed layer cake from Vietnam

Bánh da lợn, bánh da heo, or bánh chín tầng mây is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin colored layers alternating with layers of mung bean, durian, or taro filling.

<span class="mw-page-title-main">Klepon</span> Indonesian traditional rice cake

Klepon or kelepon or kalalapun, also known outside Java as onde-onde and buah melaka, is a sweet rice cake ball filled with molten palm sugar and coated in grated coconut. Of Javanese origin, the green-coloured glutinous rice balls are one of the popular traditional kue in Indonesian cuisine.

<span class="mw-page-title-main">Kutsinta</span> Philippines steam rice cake

Puto cuchinta or kutsinta is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.

<span class="mw-page-title-main">Kue lapis</span> Indonesian layered cake

Kue lapis is an Indonesian kue, or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian, lapis means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname and can also be found in the Netherlands through their colonial links. Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei, where it is called kuih lapis. Kue lapis was introduced by the Sino-Burmese to Lower Myanmar, where it is known as kway lapay (ကွေလာပေး) or kway lapaysa (ကွေလာပေးစ).

<span class="mw-page-title-main">Eurasian cuisine of Singapore and Malaysia</span> Fusion of European and Asian cuisine

The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine.

<span class="mw-page-title-main">Asam pedas</span> Minangkabau and Malay dish

Asam pedas is a Maritime Southeast Asian sour and spicy fish stew dish. Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula.

<span class="mw-page-title-main">Red peach cake</span>

Red peach cake, also known as rice peach cake and rice cake is a small teardrop shaped Teochew kuih with soft sticky glutinous rice flour skin wrapped over a filling of glutinous rice, peanuts, mushrooms, and shallots. The skin of the kuih is often dyed pink, and shaped with a wooden mould before steaming. The cake is native to the Teochew people.

<span class="mw-page-title-main">Morcón (Filipino cuisine)</span> Filipino braised beef roulade

Morcón or morconito, is a Philippine braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions.

<span class="mw-page-title-main">Mont (food)</span>

In the Burmese language, the term mont translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called mont, but the term may also refer to certain varieties of noodle dishes, such as mohinga. Burmese mont are typically eaten with tea during breakfast or afternoon tea time.

<span class="mw-page-title-main">Hsi htamin</span> Burmese oiled rice snack

Hsi htamin is a traditional Burmese snack or mont, popularly served as a breakfast dish, often served alongside peas or dried fish.

<span class="mw-page-title-main">Mont kywe the</span> Burmese rice cake pudding

Mont kywe the is a traditional Burmese snack or mont. It bears resemblance to the Indonesian and Malaysian kuih kosui and Filipino kutsinta.

<span class="mw-page-title-main">Sugee cake</span> Type of cake

Sugee cake is a cake made of semolina and almonds, creamed butter, eggs, and brandy, and optionally covered in marzipan and royal icing. The cake is typically baked during festive occasions and holidays like Christmas, by members of Malaccan Portuguese in Malacca and the larger Eurasian community in Malaysia and Singapore. The word sugee has its origins in Hindustani word for 'semolina'. Sugee cake is similar to the Sri Lankan Love cake baked during Christmas by the Eurasian Burgher people, which uses cashew as opposed to almonds.[9]

References

  1. Teoh, Allan Albert (2018-08-15). AllanBakes Really Good No-Nonsense Nyonya Treats. Marshall Cavendish International Asia Pte Ltd. ISBN   978-981-4828-95-6.
  2. Ching, Lee Sook (2014-03-01). Malaysian Home Cooking: A Treasury of Authentic Malaysian Recipes. Marshall Cavendish International Asia Pte Ltd. ISBN   978-981-4561-72-3.

See also