The origins of each type of these bite-sized delicacies are hard to trace as many have a few Malay influences, a few Indian influences and a few Chinese influences, making them a truly Malaysian delicacy. However, many of these kuih are often labelled as Nyonya kuih. Our local kuih is still very much a part of the diet of a typical Malaysian as they can still be found at roadside stalls, in wet markets, in some modernised cafes, at some restaurants and even coffee shops.

Soft, creamy, colourful, and sweet, our many varieties of Malaysian kuih are the result of an interesting mix of delicacies with ‘Malay’ and ‘Peranakan’ origins. The local kuih—some are Malay, and some are Nyonya/Peranakan—comes in many forms, shapes, sizes, colours, styles, and flavours. Some are sweet, some are savoury, some are rich and thick, some are smooth and light, and some are even spicy and fragrant.