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.