This east coast kueh is similar to Pulut Panggang as it is also steamed and packed in banana leaves and then grilled. But it has a different shape, has no fillings and has a sweeter flavour. Cloves are added to the sticky rice in the kueh to lend it a spicy and aromatic taste.
Popia are basically the Malaysian spring rolls. There are a variation of fillings, from the usual sengkuang ( jicama ), carrots and bean sprouts to the more uncommon curried potatoes. Most popia come with a small sachet of chilli sauce as this is how most Malaysians eat them, by dipping the roll into the sauce before taking a bite.
Cucur Kacang Hijau is a fried fritter filled with Mung Bean paste. Mung beans have to be soaked for hours to soften them up. The sweet filling is a mixture of mung beans, sugar and coconut, covered with the usual flour batter and then fried to crisp perfection. You can usually see them being fried on-site at streetside stalls across Malaysia. These delicious fried snacks are best enjoyed in the late afternoon.
In the east coast of Malaysia, in Terengganu and Kelantan, you can find similar kuehs with different names. An example of this is the Kelantanese Cek Mek Molek which is actually called Mek Comey in Terengganu.
For more insight into the types of kueh available in Terengganu, check out this interesting article at http://www.friedchillies.com/articles/detail/terengganu-kuih