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  Welcome to Nonya Kueh Enterprise website!  

We supply an assortment of nonya kuehs, homebaked cookies, savoury snacks, traditional cakes and desserts for your special occasion, functions, birthdays, anniversaries and parties.

All our nonya kuehs and cookies are hand made and individually packed with painstaking details. We promise to deliver our products freshly made and with the highest quality.

Call 9796 1410/6573 6744 now to order your Nonya Kuehs, cookies or snacks today! It's simple, easy, quick and efficient. Click here to view our products or order online or through fax.

To appreciate our products more, we are pleased to present to you below the History of Nonya Kueh and its humble beginnings.


A brief description & history of Nonya Kueh

Nyonya Kueh (alternatively Kuih or Kue) is the term given to various manners of bite-sized food items in the Malay Archipelago, much like Spain's tapas. They are usually - but not always - sweet and intricate creations, including cakes, cookies and puddings. It can also be described as pastry, however it is to be noted that the Asian concept of "cakes" and "pastries" is different from that of the Western one. Kuih's, plurified kueh-mueh or kuih-muih in Malay are more often steamed than baked, and thus very different in texture, flavour and appearance from Western cakes or puff pastries.Nonya kuehs come from mostly the Peranakans, especially those in Malacca and Singapore and they took heavy influences from Malaysia and its Malay culinary and cultural heritage.

Kuihs come in different shapes, colours, texture and designs. Some examples are filled, coated, wrapped, sliced and layered kuihs. Also, as mentioned earlier, most kuihs are steamed, with some being boiled or baked. They can also be deep-fried, and sometimes even grilled.
  • Some of the more well known types of kuih include the following:
    Bengka ubi is a baked kuih of tapioca mixed in sweet pandan-flavoured custard. The kuih is yellow in colour but has a dark brown crust at the top caused by the baking process.
    Kueh dadar is a cylindrical shaped kuih with caramelised grated coconut flesh inside and a green pancake skin wrapping it. This is done first by rolling the pancakes around the coconut filling, then folding the sides and finally rolling it again to form cylindrical parcels.
    Kueh keria (a.k.a Kuih gelang) are sweet potato doughnuts. They resemble just like the regular ones except that they are made with sweet potato. Each doughnut is rolled in caster sugar.
    Kueh kaswi are rice cakes made with palm sugar. The ingredients are mixed into a batter and poured into small cups (traditionally, it is done with Chinese tea cups). When served, the cup is removed and the rice cake is topped with grated coconut flesh.
    Kueh koci is a pyramid of glutinuous rice flour filled with a sweet peanut paste.
    Kueh lapis (layer cake) is a rich kuih consisting of thin alternating layers made of butter, eggs and sugar, piled on top of each other. Each layer is laid down and baked separately, making the creation of a kueh lapis an extremely laborious and time-consuming process.
    Kueh talam (tray cake) is a kueh consisting of two layers. The top white layer is made from rice flour and coconut milk, while the bottom green layer is made from green pea flour and extract of pandan leaf.
    Kueh serimuka is a two-layered dessert with steamed glutinous rice forming the bottom half and a green custard layer made with pandan juice (hence the green colour). Coconut milk is a key ingredient in making this kuih. It is used as a substitute for water when cooking the glutinous rice and making the custard layer.
    Pulut inti is glutinous rice topped with caramelised grated coconut flesh and wrapped in a cut banana leaf to resemble a square pyramid.
    Pulut tekan is just a plain glutinous rice cake. It is served with kaya (jam from pandan leaves) coconut jam. The glutinous rice cakes are coloured with bunga telang. Half-cooked glutinous rice is divided into two portions. Both are them added with coconut milk but one of them is added with the bunga telang juice. This gives the rice cake a very bright blueish-indigo colour which is appealing to children. The half-cooked glutinous rice is then scooped in alternating fashion into the original tray to give it a marble effect of blue and white. The rice is then cooked some more and when it is cooked and cooled, it is cut into tall rectangulars.
  Here are some pictures of our Nonya Kuehs :  
  Almond Chocolate Chips Cookies Cornflakes Cookies Green Bean Cookies Kueh Bangkit  
  Melting Almond Cookies Nonya Prawn Cookies Pineapple Tarts Seasame Cookies  
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