Kueh Kaswi gets its lovely dark caramel colour from palm sugar. It has a subtle sweet flavour with a firm jelly-like consistency. Shredded coconut is usually used as garnish to give it just a hint of saltiness.
Red kidney beans ( kacang merah ) are mixed with coconut milk and then steamed to make this yummy kueh. It is not overly sweet and has a lovely earthy taste from the addition of the beans.
Pulut Inti is made up of sticky rice formed into a pyramid then topped with a sweet coconut gula Melaka topping.
Springy, spongey, sweet and topped with shredded coconut to give it a hint of saltiness. Like most Malaysian kuehs, Seri Ayu gets its lovely green colour from the addition of pandan.
This savoury kueh is called Burger Malaysia or Kueh Doraemon. It is made up of a fried doughnut-like dough shaped into a ball cut in half and filled with sambal and a slice of cucumber.
Apam balik is a common kueh found at pasar malams across Malaysia With a pancake-like batter, it is usually made to order and filled with an assortment of sweet fillings like crushed peanuts, sweetcorn and red bean paste.
Also known as the Red Tortoise cake, Kueh Angku is one of the most popular Nyonya kueh in Malaysia. It has a sweet mung bean paste filling and its sticky glutinous skin has a pattern resembling a tortoise shell. This was because the Chinese used to believe that eating tortoises would increase longevity.