Hey #FoodieBabies!! Thank you so much for watching :)
"Kuih-muih" is the Malay word to describe the variety of cakes/desserts I ate today. There are so many other types of traditional "kuih-muih", but in today's video I have 8 types.
Traditional Asian Desserts I had:
1. Kuih Ketayap - pandan flavored rolled crepe with grated sweet coconut filling (flavored with palm sugar)
2. Angku Kuih (Red Tortoise Cake) - a small round or oval shaped Chinese pastry with soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre. Usually comes in the colors orange, red or green.
3. Onde onde (Klepon) - a boiled rice cake stuffed with liquid palm sugar, covered in freshly grated coconut. The dough is made from glutinous rice flour, sometimes mixed with tapioca.
4. Kuih Lapis (Steamed Layer Cake) - colorful layers of rice flour pudding, usually pandan and coconut milk flavored
5. Luo Mai Chi (Peanut Mochi) - chinese glutinous rice dumpling filled with crunchy sweet peanut
6. Kuih Binka Ubi (Baked Tapioca Cake) - mashed tapioca mixed with grated coconut and then baked
7. Kuih Talam (Pandan Tray Cake) - the green part is made with rice flour, tapioca starch, green bean flour and the juice of pandan leaves; and the white part is just thick coconut milk and green bean flour.
8. Pulut Tai Tai (Blue Glutinous Rice Cake) - the glutinous rice is tinted with a beautiful natural blue from butterfly pea flowers. Best enjoyed with caramel coconut jam (kaya).
All these desserts are very familiar to me as I grew up eating them. And yes, I am Malaysian.
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xoxo
21 июн 2018
