Kueh are bite-sized snack or dessert foods originating from Malaysia. It is a 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 Malaysia, Brunei, Singapore and Indonesia to refer to sweet or savoury desserts.
Kueh are more often steamed than baked, and are thus very different in texture, flavour and appearance from Western cakes or puff pastries.
In almost all Malay kueh, the most common flavouring ingredients are grated coconut (plain or flavoured), coconut cream (thick or thin), pandan (screwpine) leaves and gula melaka (palm sugar, fresh or aged). Their base and texture are built on a group of starches: rice flour, glutinous rice flour, glutinous rice and tapioca. Two other common ingredients are tapioca flour and green bean (mung bean) flour (sometimes called “green pea flour” in certain recipes).
Soon Kueh is a popular Teochew snack in Singapore. The dumpling-like kueh is filled with a fragrant mixture of shredded bamboo shoots, turnip and dried shrimps wrapped in a smooth rice-tapioca flour skin. It was commonly sold by street hawkers in the early days and was enjoyed by Singaporeans across all cultures.
These days, the commercially-produced ones and those sold in many hawker centres do not contain bamboo shoots, which are really what gave this kueh its name in the first place.
Old Airport Road Hawker Centre, Singapore
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