Just the mention of kuih will make one mouth water for it conjures nostalgia and unique local flavours. Ranging from sweet indulgences like kuih lapis to savory delights like kuih cara berlauk. But as Malaysians, do we truly know the origin of these traditional tasty local treats?

According to the author of “Kuih: From Apam to Wajik, a Pictorial Guide to Malay Dessert” Hidayah Amin, kuih is a Malay word used to describe bite-sized snacks such as cakes, biscuits, bread, and even porridge. The term is used generically to mean Malay desserts.

The evolution of kuih is deeply intertwined with historical events, particularly the migrations of Chinese, Indians, and other explorers who left their culinary imprints on Malaysia in bygone eras. The first kuih was created by the Peranakan or Nyonya people—pre-colonial Chinese settlers who arrived during the reign of old Malay Sultanates and had completely integrated their customs with local traditions, including language, faith, and cuisines.

The word ‘kuih’ is of Chinese origin from the Hokkien character 粿 (pronounced ‘kway’), but the tastes are distinctively Malay and Indonesian, Smooth, creamy coconut milk blended with rice flour, mung bean starch or tapioca flour.

Tracing the origins of each kuih type proves challenging, as these bite-sized delicacies carry a unique blend of Malay, Indian, and Chinese influences. Despite often being labeled as Nyonya kuih, the reality is that these treats represent a quintessential Malaysian delicacy. They showcase the nation’s rich diversity and cultural fusion, transcending labels and truly embodying the essence of Malaysia’s culinary heritage.