Tiny bites of Nyonya Kuih

One of the unique part living in Malaysia is the variety of food we have here; besides the disaster factor - us being on a stable platform which keeps us away from the life-threatening disasters.
So, away from disasters, we have all sorts of food; coming from the different ethnic background and culture.
Even those local delights in the form of bite-sizes can already form a minor continent on their own!~

In Penang, these bite-sized food in the form of local kuih can also be found in another unique crossing of the culture known as the Nyonya.

Nyonya kueh are actually in smaller sizes compared to the normal variant of kueh; which was where the bite-sized food term first came about.

When Auntie bought some kueh for breakfast the other day,I immediately reminisced about those times when Mummy brought me to the kuih stall when I was a little kid of less than a feet tall and in ponytails with little ribbons flying in the wind:)
(look at the variety of breakfast we can have here in Malaysia - from nasi lemak to roti canai to noodles, porridge and even western breakfast, we can have even kueh for smaller bites!~)

Kuih Talam (Tray cake)

This is a two-layered cake which are distinguished by the thin white layer on top and the thicker green layer at the bottom.
The white layer is made of rice flour and also a concoction of coconut milk; hence the white color (like duuuuh:p)

And the green layer is made from pandan leaf extract; made into juice and I also found out that there was an essence of green pea flour as well (whatever that is)


How to eat this kuih, my way?
I usually eat it 2 ways;
Number 1: I will peel off the white coconut layer and throw them aside.
Then I will polish the top and make sure there is no residue of the white layer left on the green layer.
Then I will start, savoring the nice green layer:D


Number 2: I will bite my way into the green layer, carefully avoiding the white layer and then voila, i am left with the white layer which I will tactfully toss aside:)


Such discrimination to the coconut layer, I know...I am mean:p

Then again, wonder why I am pickyeater? Found your enlightenment?:)

Hmmmm, I have to be honest, much as anyone loves the following 2 kueh, I am definitely not a fan (sorry!)
The Bingka Ubi (Sweet tapioca cake)

Apparently this kueh was baked; from the sweet tapioca itself and forming the sweet custard layer in the form of the yellowish portion.
There is a light brown crust-like piece on top of the kueh which was due to the baking process.

Anyone of you a fan of bingka ubi?

This, definitely I know is a highly populated favorite among ALL I know
Kuih Seri Kaya pulut

This was tri-coloured; different from the usual bi-coloured of white and blue kueh
This kuih is almost always accompanied with a serving of kaya (a concoction of coconut milk with extracts of pandan leaf)

Since everyone is a fan of sweet glutinous rice and sweet stuffs, I bet almost all of you are also fans of this (I am merely the photographer, I am not tempted!)

But this one, ladies and gentlemen is something I like and I can only find this in Penang, somehow!
The Steamed radish cake or known as Chai Tau Kueh in Hokkien

It is really tasty and the saltish taste with the sticky custard-like radish cake was really nice!:D


Wait, did I forget the sprinkling of the peanuts on the cake?
Oh I did!!
But I did it deliberately...somehow it tastes nicer to me;)


So with all these additional options for breakfast and tea and even for light supper, is there any wonder Malaysia is a food haven?
I don't....and that makes me proud of our culture...all the time;)