Kuih (or kueh) are little savouries and sweets that are a favourite among Malaysians and Singaporeans. The colours are amazing!

Made with rice flour, tapioca, sugar and coconut cream, grated fresh coconut, pandan leaves, palm sugar and mung beans, the word “kuih” (or kueh) describes the assortment of colourful savouries and desserts that are a favourite among Malaysians and Singaporeans. Kuih were originally created by the Nonyas or Peranakans – the people born of the intermarriage between Chinese traders and ethnic Malays.

Rice flour and tapioca form the main body of these sweets. They come in different colours, shapes and textures with fillings ranging from candied coconut to palm sugar and coconut custard or kaya. They are usually steamed or peeled from a griddle or pan - like the spongy pandan-green pancakes made by Alice and Paul Tan at their shop in northern Sydney.

The Tans have a small business making a number of different kuih. These include kuih lapis, a wobbly layer cake made with rice flour, coconut milk and sugar. Each coloured layer is cooked individually, steaming till it sets before the next layer is poured on. They also make a bright pink rice flour kuih that is shaped in a wooden mould and filled with coconut custard.