Do you know the real names of these Malay kuih?

1-Pulut Serunding
Glutinous rice topped with spiced coconut floss, offering a savory-sweet contrast.  

2-Onde-Onde
Chewy pandan-flavored glutinous rice balls filled with molten gula melaka (palm sugar), coated with grated coconut.  

3-Kuih Sago
Small, translucent, chewy sago pearls are often served with grated coconut and gula melaka syrup.  

4-Pulut Inti
Steamed glutinous rice topped with sweet grated coconut cooked in palm sugar.  

5-Badak Berendam
Sweet potato dumplings filled with coconut and palm sugar, boiled and coated in grated coconut.  

6-Pulut Panggang
Grilled glutinous rice parcels wrapped in banana leaves, often filled with spicy coconut or shrimp.  

7-Kuih Kentayap
Rolled crepes filled with sweet coconut and palm sugar.  

8-Kuih Seri Muka
Two-layered kuih with glutinous rice base and pandan-flavored custard topping.  

9-Kuih Bakar Kemboja
Baked kuih with a custard-like texture, often flavored with pandan or gula melaka.  

10-Kuih Puteri Ayu
Steamed pandan sponge topped with grated coconut, known for its bright green color and soft texture.  

11-Kuih Nona Manis
Sweet, sticky kuih made from rice flour and coconut milk, often with a slightly chewy texture.  

12-Tepung Pelita
A two-layered kuih with a fragrant pandan jelly base and creamy coconut milk top, steamed in small containers.  

13-Kuih Roti Jala
Lace-like crepes served with curry, made from a batter of flour, eggs, and coconut milk.  

14-Karipap
Deep-fried curry puff filled with spiced potatoes and sometimes meat.  

15-Kuih Kole Kacang
Steamed kuih made from mung beans, coconut milk, and rice flour, often topped with grated coconut.  

16-Kuih Akok
A sweet, slightly caramelized kuih made from eggs, coconut milk, and palm sugar, with a soft, pudding-like texture.

Beyond these, Malaysian kuih also includes varieties like Kuih Koci (steamed glutinous rice dumplings with sweet coconut filling), Kuih Lapis (layered steamed cake), Kuih Talam (two-layered kuih with pandan and coconut milk), and Pulut Tai-Tai (glutinous rice dyed blue with butterfly pea flower, topped with coconut jam).

Each kuih carries its own story, ingredients, and cultural significance. Some are Peranakan specialties, others are Malay or Chinese in origin, and many have been enjoyed for generations. So next time you visit a bazaar or kuih stall, impress the seller by calling out the right names and savour the authentic flavors of Malaysia’s traditional kuih heritage.