Skip to main content
Fig. 1 | Journal of Ethnic Foods

Fig. 1

From: The diversity of traditional Malay kuih in Malaysia and its potentials

Fig. 1

Grated coconut may be used as garnishing to coat kuih buah melaka (foreground) and kuih telur katak (sticky sago) (background). Besides the aesthetical value, shredded coconut imparts interests in the texture and flavor department which makes traditional Malay kuih an all-rounded traditional delicacy. Coconut is noted to be long and widely cultivated by the Malays. Hence, it is one of the main ingredients across all traditional Malay culinary offerings. It can be used in various forms including coconut milk, coconut cream, coconut water, and also the coconut flesh itself

Back to article page
\