Yesterday's breakfast were just cakes; traditional and homemade: Tee nya kuih and kuih kosui. The former is Chinese and the latter, nyonya. Tee nya kuih is usually yellow but I read there is a green version sold in the streets of Penang. Kuih kosui can be green and fragrant too when infused with the essence of daun pandan but if brown sugar is used, it will be brown. Tee nya kuih is only tasty if eaten with a sweet sugary syrup. With kuih kosui, it's grated coconut that give it its oomph.
Now, which is Tee nya kuih and which is kuih kosui?
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