Kuih Loyang is one of the most well-known traditional cookies in Malaysia, especially during festive seasons such as Hari Raya Aidilfitri, Deepavali, and the Lunar New Year. It is also known by many other names, including Kuih Goyang, Kuih Ros, Kuih Bunga Durian, Kuih Cap, Kuih Sarang Lebah, Kuih Siram, and Kuih Acuan. Its uniqueness lies in its flower-like shape, crispy texture, and the distinctive preparation method that uses a brass or copper mould. The original colour of Kuih Loyang is golden, but in modern times, innovations have introduced versions in various colours to appeal to younger generations.

Historically, Kuih Loyang is believed to have originated from South India, particularly Tamil Nadu and Kerala, where it is known as Achu Murukku or Achappam. The name achappam comes from the Malayalam language: “ach” means mould, while “appam” means bread or cake. In Tamil Nadu, it is called Achu Murukku, in Andhra Pradesh, it is known as Gulabi Puvvulu (meaning rose flower in Telugu), and in Odisha, it is called Mahunada Khaja. The cookie is said to have been introduced to India by Dutch and Portuguese traders, and later became part of the culinary heritage of Anglo-Indian communities, Goan Christians, as well as the Malabar Jewish and Nasrani Thomas communities, who added their variations, such as cardamom or black sesame seeds, to the batter.

The colonial influence of this cookie also spread to other countries. In Sri Lanka, it is known as Kokis, derived from the Dutch word koekjes (cookies). In Portugal, it is called Rose de Coque, in Scandinavia Rosettes, in Mexico Buñuelos de Viento, in Spain Flores Manchegas, in Indonesia Kembang Goyang, in Laos and Thailand Kanom Dok Bua/Dok Jok (meaning lotus flower), in Iran Nan Panjereh, and in Bangladesh Fuljhuri Pitha. This diversity of names reflects the cultural exchanges that took place through trade, colonialism, and international culinary adaptation.

In Malaysia, the name “Kuih Goyang” refers to the preparation technique, in which the mould is dipped into the thin batter and then placed into hot oil, where it is shaken until the cookie detaches. Meanwhile, the term “Ros” refers to its rose-like shape, and “Loyang” not only refers to the brass or metal material used for the mould but, according to the Kamus Dewan published by Dewan Bahasa dan Pustaka, also means a cake mould in Malay.

Interestingly, Kuih Loyang is especially popular in the state of Kedah and is considered one of the traditional cookies closely tied to Malay culinary heritage there. It is often served as a must-have treat during feasts, communal gatherings, and particularly during Hari Raya Aidilfitri. In Kedah, the skill of making Kuih Loyang has been passed down through generations, becoming part of the state’s culinary identity. Many small-scale producers in Kedah also turn it into a source of supplementary income, especially during festive seasons when demand increases significantly.

Thus, the history of Kuih Loyang reflects the cultural interactions between East and West, with its journey stretching from South India to Malaysia and then across the globe. In Malaysia, especially in Kedah, the cookie remains a celebrated culinary heritage, not only as a festive delicacy but also as a symbol of creativity, continuity, and cultural diversity.