Infographic – Know your Kueh


As Malaysian, We love our kueh/kuih. There are over hundred types of kuehs out there. How well do you know your kueh and do you know the name of your favourite kueh?

Thanks to Bits & Bites for providing us with the kuehs and information. Enjoy your favourite kueh!

Kuih Suji

Steamed kuih, comes in a yellow colored bottom made of semolina and dark brown topping which taste in between chocolate and coffee.

Savory Puffs

Chicken curry puffs

Kuih Koci

It’s steamed. The kuih is wrapped in banana leaves. The outer part of the kuih is made from glutinous rice flour n filling is similar to that of kuih lenggang.

Pulut Serondeng

Savory kuih.  Steamed glutinous rice with Dried Prawn Serondeng topping.

Kuih Sago

It’s made from sago and served with grated coconut.Best serve chilled. Excellent dessert for a hot summer afternoon.

Epat Pisang

This kuih is made from banana with a combination of sago. It’s usually wrapped in banana leaf and steamed.

Onde Onde

Tiny ball shaped glutinous rice balls covered with grated coconut, commonly green color with gula Melaka filling. Some call it kuih Buah Melaka

Butter Cupcakes

A variety of flavors available… Marble, chocolate, banana, lemon, orange, strawberry, coffee, and vanilla.

Lapis Gula Melaka

Similar to Lapis Pandan, a mix of sweet and salty.  The dominant flavor is Gula Melaka. Brown layered instead of green; with white topping.

Bingka Labu

Labu is Pumpkin in English.  This kuih is oven baked. Its sweet and taste of pumpkin.

Savory Puffs

Sardine rolls

Kuih Lenggang

Green colored crepes filled with gula Melaka flavored grated coconut candy-like filling.

Cucur Badak

Traditional Malay delicacy made from sweet potato with a savory dried prawn filling.

Kuih Lapis

The lapis itself is not sweet nor salty.  It has to be taken with gula Melaka. Some might want to experiment with condensed milk?

Pulut Ayam

A different take of the traditional Pulut Panggang. Here the filling is sambal chicken instead of the usual sambal dried prawns.

Lapis Merah

Named as such because of its pink n white layers. A traditional Malay/Nyonya kuih. Sweet n rich in flavor from coconut milk.


This kuih has 2 layers, the bottom layer is steamed glutinous rice n the top layer traditionally comes in green; a custard-like pandan flavored topping.  The top layer can come in different variation in terms of color n taste durian, red bean, mung bean, yam flavors.

Kuih Lompang

Cute little cuplike kuih; main ingredient is gula Melaka. Traditionally served with grated coconut topping. Best serve chilled.

Tepong Gomak

Tepong Gomak this is a take on the Mochi; its origin is from the MalaysiChineseese community.  Its white and powdery from the outside.  The skin is made from glutinous rice with a delicious filling of crushed peanuts. Not too sweet.

Kuih Pelita

This is a square shaped kuih. custardy durian flavored kuih filled in a specially prepared pandan leave casing. Great served chilled.


Main ingredient is glutinous rice. Its cooked over slow fire n comes dark brown in color due to the gula Melaka which is added in as the flavoring.

Lapis Pandan

Green layered pandan flavored kuih with white topping.  A mix of sweet n salty. Delicious.


A custard-like kuih; a combination of corn, flour, santan n flavorings.

Bingka Kemboja

Baked. It’s sweet n pandan flavored, topped with sesame seeds.


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Joanne Lee

Chief Eater Extraordinaire of Sabaheats
I cook, I eat and I always looking for good food!


  1. Thank you so much for these! I only knew two or three of these. When I want to buy them, I said “Kak can I have that yellow kueh?”. Not anymore!


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