Angku kuih are traditionally made with sweet potato (top left corner). At Kuih Cafe, they’re also flavored with pandan and ube. Photo: Adam Friedlander Every Tuesday, the owners of Kuih Cafe ...

For loyal patron Syakila Isyak, kuih bongkol is more than just a dessert – it’s an essential piece of home. “Every Ramadan, my family makes sure to have this kuih on the table.

For loyal customer Syakila Isyak, 31, Kuih Bongkol is more than just a dessert - it’s a piece of home. "Every Ramadan, my family makes sure to have this kuih on the table.

And I knew just exactly where to go. The holy grail of pan mee in Klang, Fatty Mee Hoon Kuih House, has been operating since 1980. Before I got out of my car, I could already see the snaking long ...

A big smile on her face, she introduces herself to FMT as Ooi Lean Leng, the fourth-generation baker and owner of Tasty Kuih Nyonya, the go-to-kuih shop for the people of Klang for the past 41 years.

The most common kuih in Malaysia, according to Anthony, is pulut inti. The snack is made of a generous mound of slow-cooked, grated coconut that rests on top of a small bed of steamed rice.

Assembling the kuih ketayap: 1. Wrapping the filling: Once the crepes have cooled slightly, lay one crepe flat on a clean surface or plate.

They yearned for the kuih they grew up eating in Malaysia: palm-size snacks, both savory and sweet, that are often made with glutinous rice and feature local ingredients like coconut and pandan.

Originally from Penang, Tasty Kuih Nyonya has been in business since 1979. Currently handled by the third generation, this unassuming kuih shop (there’s no sign ...