kueh

What is Kueh? A Guide to Southeast Asia’s Iconic Desserts and 4 to Try

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For those of you who have visited Singapore, you must have been to Bengawan Solo to get their iconic pandan chiffon cake home. But have you noticed they have something else sitting on their shelves? Look closely and you will find rows of colorful treats that look too pretty to eat, kueh. Those delightful treats come in all shapes and sizes are called kueh (or kuih), and they’re more than just snacks—they’re memories soaked deep in tradition. 

What Is Kueh?

Kueh, also spelled kuih, is a broad term used across Malaysia, Singapore, Indonesia, and Thailand to describe a variety of traditional cakes, pastries, and snacks. The word is derived from the Hokkien language. Unlike Western desserts, kueh isn’t defined by sweetness—it encompasses different 

  • textures – from chewy to fudgy 
  • savory to sweet 
  • steamed to baked delicacies,

Kueh is a culmination of many cultural influences, Malay, Chinese and even Indian. They are often one of those things that your grandma used to make every special occasion and passed the recipe down through generations.

Common Ingredients That Make Kueh So Unique

The magic of kueh lies in its simplicity and reliance on natural ingredients:

  • Pandan leaves are a staple when making kueh. They give a fragrant, grassy sweetness and a natural green hue, sometimes referred to as the vanilla of the East. 
  • Coconut milk adds richness and aroma. High quality coconut milk is crucial in building the foundation of flavors. 
  • Glutinous rice gives kueh its chewy texture.
  • Gula Melaka, which translates to Melaka sugar, is a type of sugar made from coconut sap. It imparts deep caramel notes.
  • Butterfly pea flowers grow like a weed in Southeast Asia. They are used to impart a beautiful natural blue hue. 

Popular Types of Kueh You Should Try

Here are a few beloved varieties that showcase the diversity of kuih:

  • Ang Ku Kueh (Ang Ku Kuih) – This kuih is shaped like a tortoise shell and filled with different fillings, most classically mung bean or peanut. It symbolizes longevity and is often gifted during baby full moon celebrations.
  • Kueh Lapis Sagu (Kuih Lapis) – A 9-layered steamed cake made with rice flour, tapioca starch and coconut milk. Peel it layer by layer for the full nostalgic experience.
  • Kueh Salat (Kuih Lapis) – Blue-butterfly-pea-tinted glutinous rice topped with a pandan custard. One of the most popular items at Kuih Hong Kong. 
  • Kueh Ubi Kayu – A totally underrated kueh but one of my personal favorites! It’s a steamed tapioca cake rolled in fresh grated coconut. The slightly salty and crunchy coconut paired with the soft gooey tapioca is a match made in heaven.

Kueh in Celebrations and Traditions

Kueh isn’t just food. From birthdays to weddings, religious festivals to ancestral offerings, kueh plays a central role in Southeast Asian rituals. Each variety carries meaning: prosperity, fertility, blessings, or remembrance. Sharing kuih is an act of love, often gifted in beautiful boxes or served on ornate trays.

Where to Find Kueh

In Southeast Asia, you’ll find kueh in bustling wet markets and specialty kuih shops. However, kueh is extremely time consuming and tedious to make and is an art that is going extinct. Do try to get a taste of it if you get to travel to Southeast Asia. Some families still make kueh at home, especially during festive seasons. If you’re curious to try your hand, there are countless recipes online—or better yet, explore our handcrafted kueh collection.

Kueh is more than dessert—it’s a cultural symbol, a sensory experience, and a nostalgic journey. Whether you’re tasting it for the first time or reliving childhood memories, you are at the right place. 

Ready to discover the taste of tradition? Browse our kueh selection or share your favorite varieties with us—we’d love to hear your story.

33 thoughts on “What is Kueh? A Guide to Southeast Asia’s Iconic Desserts and 4 to Try”

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