* This article was also published in the New Straits Times on 9th April 2010.
Nyonya Kuih can be found in most of the wet market around Georgetown. They come in many different texture, shapes and multi colored. They are mostly steamed with some deep fried and baked.
I got to enjoy some freshly made kuih at Kuih Nyonya Moh Teng Pheow located in Jalan Mesjid, Off Chulia Street. The owner, Mr Mook and his family has been making the Nyonya Kuihs and supplying them to kuih peddlers for many years in Penang but nowadays they just cater to the hotels and directly walk-in customers.
This is a colorful platter of diamond shaped pieces of Nyonya Kuih and they are really very delicious.
They were preparing several kuihs on that day and it was indeed a privilege for me to see the making process. Most of the item is steamed but this Kuih Bengka is baked. The liquid mixture is stirred continuously by an electric mixer under a fire. Once the batter is smooth and thickens, it is poured into a metal tin lined with banana leaves for baking. The finished product has a surrounding burnt crust.
Kuih Talam has two layers, green and white. The bottom green layer is made of green pea flour with fresh pandan juice. The topping is a white layer of rice flour and fresh santan (coconut milk). The combination of the sweet green layer and the white coconut layer is just perfect…sweetish and slightly salty.
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