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KUIH LOYANG
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Introduction and history
Kuih Loyang, also known as Kuih Ros, Kuih Bunga Durian, Kuih Cap, and Kuih Goyang, is a traditional Malaysian snack. In the district of Padang Terap, Kedah, this delicacy is referred to as Kuih Goyang. This name originates from the process of making it: after the mold is dipped into a thin flour batter, it is then dipped into hot oil and shaken until the batter detaches from the mold into the hot oil.
The finished Kuih Loyang offers a sweet, creamy, and slightly salty taste, making it a favorite snack, especially during festive celebrations or as an afternoon treat.
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This snack is made from rice flour, coconut milk, granulated sugar, eggs, slaked lime, cooking oil, salt, and an adequate amount of water.
The preparation of Kuih Loyang involves the following steps:
1) The process begins by mixing rice flour, sugar, and water to create a thick batter.
2) Coconut milk is then added to enhance the softness and creamy flavor of the kuih.
3) The batter is poured into a special intricately designed Kuih Loyang mold, giving the snack its beautiful layered texture and shape.
4) The next step is frying the batter in sufficiently hot oil until the Kuih Loyang turns crispy and golden.
It is crucial to maintain the correct oil temperature to ensure the kuih is neither too brittle nor too soft. The kuih is typically served with a sprinkling of powdered sugar or grated coconut to enhance its flavor and texture.
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Reference Source
i. Bahan Bacaan
https://ir.uitm.edu.my/id/eprint/98302/1/98302.pdf
Location
State JKKN Contact Information
Encik Mohammad Salleh bin Mahmud
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kedah
Kompleks JKKN Kedah
Lot PTD 400, Pumpong
05250 Alor Setar
KEDAH DARUL AMAN
011-10899646
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