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Kuih: The Story Of Our Malaysian Heritage Of Flavours And Cultures


Sometimes known as
kuih pulut is often made particularly during Hari Raya. Sweet and sticky, the
kuih comes in two types, white or brown, depending on whether white sugar or brown sugar is used. The difference between the Nyonya
bee koh and the Malay
kuih pulut is in the texture of the rice grains. In the Nyonya
bee koh, the rice grains are fully softened while in the Malay
kuih pulut, you can still feel each grain.
In Penang, it is one of the desserts offered by the Taoists to the Jade Emperor on his birthday, which falls on the 9th day of the 1st lunar month, coinciding with the 9th day of Chinese New Year ....

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