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|Penang Nyonya Kuih|
|Written by Administrator II|
|Wednesday, 06 January 2010 03:05|
Nyonya kuih is very popular in Penang and comes in different shapes, colors and texture with a selection of sweet and savory taste. These mouth watering kuihs makes a nice dessert to finish off a meal or just a simple snack anytime. It is also very much a popular item at most social events and parties. The kuih are made from rice flour, glutinous rice flour, glutinous rice and tapioca, with strong flavoring of pandan (screwpine) leaves, coconut cream and gula melaka.
Kuih Nyonya Moh Teng Pheow which is located in Jalan Mesjid just off Chulia Street makes and sells great tasty Nyonya kuih. The owner, Mr Mook and his family have been supplying the kuih to kuih peddlers for many years in Penang but nowadays they just cater to several hotels, functions and directly walk-in customers.
The Kuih Lapis (Gau Chang Kou) is my favorite childhood kuih, and I remember that it needed a long cooking procedure as the layers are separately steamed. The thickness of the layer turned out beautifully. This kuih does bring back sweet memories I had as a child, peeling off the alternate white and pink layers of the kuih.
Pulut Tekan (glutinous blue rice) is another favorite among kuih lovers. The steamed glutinous rice is added with coconut milk which is partially colored white and blue (traditionally by the juice from the bunga telang). The rice is then poured into a wooden box laid with banana leaves which is then left pressed down (tekan) with a heavy slab of stone. Once cooled the Pulut Tekan is then cut into diamond shaped pieces. It tastes really good with a thick spread of Kaya (coconut jam with pandan leaves).
Another steamed kuih is the Huat Kuih which is also known as Fatt Kou in Cantonese. This fluffy steamed rice cake contains ‘tuak’ (alcohol beverage), which is essentially derived from the sap of the coconut palm. I love the colors and the fluffiness of the kuih.
They make excellent Kuih Talam which has a sweet bottom layer of green pea flour with fresh pandan juice topped with the creamy white coconut milk.
Although most of the kuih-muih is steamed, there are also baked and fried ones. The baked Kuih Bengka is delicious with the surrounding burnt crust whereas the savory deep fried Curry Puffs and Poh Piah Chee (spring roll) is just equally awesome.
Kuih Nyonya Moh Teng Pheow
Jalan Mesjid (Off Chulia Street)
Written by CK Lam, food blogger and editor of http://www.what2seeonline.com ; featuring the Best of Penang Food. She constantly combs Penang for the best gastronomical delights and loves promoting Penang Cuisines, Culture, Heritage and Events.
|Last Updated on Friday, 08 January 2010 23:15|