Kuih Loyang
Come Chinese New Year, there is one kuih that I always looked forward to eating. Without fail, Peter�s mother will make several types of popular goodies such as kuih kapit, kuih bahulu and kiuh bangkit and present them as festive gifts. The one that I like most is kuih loyang. Loyang is the Malay word for brass.
This kuih is made by coating the brass mould with a batter of rice flour, plain flour, sugar and eggs, and deep fried in cooking oil. Peter�s mother makes the spicy version which is also salty. Those that are sold commercially are mostly sweet tasting. I like both types for its crispiness and the aroma when chewing it inside my mouth.
This kuih has been given glamourous names, most which describes it shape. It is also known as kuih ros because it resembles a rose, kuih goyang because it needs to be shaken off the mould when almost done, and sarang tebuan, Malay for hornet�s nest, because it resembles a honeycomb. Making this kuih takes a lot of skill. Removing it from the mould requires a delicate and deft shake to maintain its shape. I am looking forward to the next new year for a bite of this kuih again.
May 19th, 2005 at 21:32
It’s been ages since I ate kuih loyang. I always thought we only get kuih loyang during Deepavali.. and I’ve never tasted the spicy version
May 19th, 2005 at 21:43
This is my favourite too….but i didn’t know what is the name of this kuih until i read this post. Thanks a lot :).
May 19th, 2005 at 23:16
Eileen,
I have never been served kuih loyang during Deepavali. As far as I know, this is a Malay recipe.
emotionalistic,
You are welcome.
May 20th, 2005 at 04:03
Yummy! I call them kuih ros. They are the best! I always thought it was an Indian thing though. It has this unique taste right. Not sweet, yet not savoury. Its an in between kinda kuih:P
May 20th, 2005 at 07:38
And i tot it was a chinese thing! ‘Mut fung tau’ Silly me. Now I KNOW it’s a MALAYSIAN yummy thingy…LOL! Learn a new thing everyday..
May 20th, 2005 at 12:40
Cherry,
You, the taste is just right if properly done. I am drolling now.
percolator,
It is called “bit pang siu” in Hokkien. Same meaning. You are so right. It is indeed a MALAYSIAN yummy thingy. YUM!
May 21st, 2005 at 14:09
Looks like a South Indian delicacy called Acchappam
May 21st, 2005 at 14:46
halasya,
I am unable to find a photo of achappam online. Perhaps this delicacy has been around for so long and been made all over this region that no one ethnic group can claim to have created it. But we all agree that it is very agreeable to our palates. Thank you for sharing.
March 5th, 2006 at 11:05
please give me a picture of kuih ros