At first when we talk about the food culture for baba and nyonya actually on our first tought we thinl all their food is almost the same taste,sour and spicy. After some research i found out that there are diffrent taste between the nyonya food from the north and the south. the nothern(Penang) nyonya food is more sour food due to inspiration from neighbourhood Thailand.The famous 'Prawn Paste"aka haeko also
orignated from penang.The famous nyonya food from the nyonya in penang
is Penang Assam Laksa.
So now i going to talk more about my topic which is Kueh Nyonya. so why it is call Kueh Nyonya not Kuih Nyonya,this is because the name Kueh came from the word "粿" in hokkien, as we know that they are the decedents from fujian china and malay decendents, So many of their kueh are inspired from Malay.Nyonya kueh can be consumed thourghout the day and it is a must have food during the Chinese New Year and Hari Raya.
Actually there are some diffrence between the nyonya kueh in the north
(Penang) and the south (Melacca,Singapore). In penang nyonya kueh are
sweet and on the south peninsular savoury nyonya kueh can be found.Most
nyonya kueh are steamed and making of it take days to finish them. In singapore they normally call it "Nyonya Kuih",but in Malaysia we normally call it "Malay kuih"
The main flavoring for nyonya kueh are grated coconut, coconut milk, pandan,gula melaka.
For the smooth texture of kueh nyonya are normally made from rice flour,glutinous rice flour,glutinous rice and tapioca.
some of the examples of Kueh Nyonya:-
-Kuih Lapis
-Kuih Karipap (savory)
-Kuih Ondeh-Ondeh
-Kuih Seri Muka
-Kuih Talam
-Kuih Keria
and many more~
Many of their kueh we eat it frequently but we never notice actually they are nyonya kueh
