Made from a blend of plain flour, rice flour and gula apong ( palm sugar ), this deep-fried kueh is a sweet treat popular in East Malaysia.
Putu Bambu is a common traditional delicacy made from rice flour and cooked with gula melaka (palm sugar), pandan leaf and desiccated coconut, steamed in bamboo pipes.
Wajik is a popular kueh in Malaysia and Indonesia. To make Wajik, cooked sticky rice is combined well with a sweet syrupy mixture of palm sugar and coconut milk. You can find this sweet sticky rice especially during Hari Raya celebrations in some parts of Malaysia. This delectable kueh is also sometimes given away as wedding favours at traditional Malay weddings.
Kueh Lapis gets its name from the layers that it has. Lapis actually means layer in Malay.
The pink layer is usually coloured using rose colouring while the white layer is left in its original state, white from coconut milk in the batter mixture. The batter for this kueh consists of a mixture of rice flour, tapioca flour, sugar and coconut milk. To get its layered look, the kueh is made by steaming it layer by layer.