The many variations of Kuih Ee – giving it a local touch and flavour

This simple recipe was handed down to me by my mother. Note that some Penangites break away from tradition and replace the sugar syrup with coconut milk (like bubur chacha gravy) and add sweet potato puree or green bean paste into the dough. A stall opposite Shangri-La Hotel on Magazine Road specialises in making Kuih Ee balls filled with crushed groudnuts poached in a sweet groundnut-based soup. All these little 'variations' add a touch of 'localness' and creativity to an otherwise traditional specialty. If you feel inspired to make tong yuen with a difference, go ahead and take the plunge. Be adventurous!

Just as the Winter Solstice festival is about balance and harmony in life, and a time for optimism, so the handing down of this recipe is a good example of unity within the family.
This season, I'm getting my daughter Jean away from her Power Puff movies and into the art of rolling and colouring Kuih Ee. It can be a memorable and fun experience that she will remember always, and then pass on to another generation.

Our exotic local cuisines for Malay cuisine, Chinese gourmet and Indian Cookeryy