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	<title>Rasa Malaysia &#187; Kuih</title>
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	<description>Easy Asian Recipes</description>
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		<title>Onde-onde (Ondeh-ondeh)</title>
		<link>http://rasamalaysia.com/onde-onde-ondeh-ondeh/</link>
		<comments>http://rasamalaysia.com/onde-onde-ondeh-ondeh/#comments</comments>
		<pubDate>Sat, 02 May 2009 00:34:35 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Kuih]]></category>

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		<description><![CDATA[Onde-onde (Ondeh-ondeh) Guest Writer: Sea Salt with Food Recently I received an email from Rasa Malaysia to be her guest writer. Well, my first thought was, what a timely invitation. I was thinking to post something special to celebrate my 7-month old blog. Hence, this is a special post for Sea Salt with Food and being a guest writer on Rasa Malaysia! Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour&#8230; The cute little onde-onde&#8211;also spelled as ondeh-obdeh&#8211;are infused with pandan (screwpine leaf) juice and filled with &#8220;Gula Melaka&#8221; or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that&#8217;s in it literally bursts in your mouth when you take a bite. They are sweet and delicious.(You can learn more about onde-onde/ondeh-ondeh here.) I hope you will try this onde-onde (ondeh-ondeh) recipe. They taste great! (Click Page 2 for the Onde-onde (Ondeh-ondeh) Recipe)]]></description>
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		<title>Kuih Bahulu Recipe</title>
		<link>http://rasamalaysia.com/kuih-bahulu/</link>
		<comments>http://rasamalaysia.com/kuih-bahulu/#comments</comments>
		<pubDate>Sat, 30 Aug 2008 08:19:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Kuih]]></category>

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		<description><![CDATA[August 31st marks the 51st Independence Day of Malaysia and September 1st is the beginning of Ramadan&#8211;the holy month of Islam. To celebrate the two important events in Malaysia, I thought I would introduce you to Kuih Bahulu, a traditional Malaysian kuih (or cake). A favorite among many Malaysians of all races and ages, kuih bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year. These sweet and eggy kuih go very well with coffee, and are always a crowd-pleaser during the festive seasons. A few kuih bahulu and a cup of coffee is a surefire way to greet your guests&#8230; Kuih bahulu comes in different shapes, but the popular ones are the button and goldfish (pictured below). Thekuih bahulu mold also come in different sizes&#8211;big and small. I used the small button and gold fish molds for my kuih bahulu because I simply adore cutesy size. As the sweet aroma filled the air in my current home in California, a flood of fond memories were racing through my mind. I personally recall many kuih bahulu making and baking sessions with my late grandmother, my late mother, and my aunt. As we were busy baking the kuih bahulu, our anticipation of Chinese New Year and the warm thoughts of our family reunion brought much joy into our home kitchen. Making kuih bahulu has always been fun to me. While French madeleines are hugely popular, I have to say that Malaysian Kuih Bahulu is no less than the madeleines. I personally think that kuih bahulu is our answer to madeleines, with a slightly different recipe but very similar methods. For my Malaysian readers, I wanted to wish you all &#8220;Selamat Hari Merdeka&#8221; and for my Muslim readers, Happy Ramadan! Other Malaysian food art and recipes:...]]></description>
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		<slash:comments>50</slash:comments>
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		<title>Or Kuih (Yam Cake)</title>
		<link>http://rasamalaysia.com/food-porn-or-kuihyam-cake/</link>
		<comments>http://rasamalaysia.com/food-porn-or-kuihyam-cake/#comments</comments>
		<pubDate>Fri, 25 Jul 2008 03:20:00 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Food]]></category>
		<category><![CDATA[Penang Food]]></category>
		<category><![CDATA[Kuih]]></category>
		<category><![CDATA[Yam]]></category>

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		<description><![CDATA[One of the best things about eating in Malaysia is the different kuih available&#8211;literally means &#8220;cake&#8221; but comes in different shapes, forms, textures and could be sweet or savory. Sold by street vendors, hawkers, peddlers and also available in specialty kuih shops, kuih is very popular as a light snack and can be eaten anytime of the day. I underlined &#8220;anytime of the day&#8221; because it does seem like we Malaysians eat all the time. With so many good foods available, anytime is a good time to eat! Anyway, I wanted to introduce you to Or Kuih or Yam Cake today. In Malaysia, Taro is referred to as Yam. Or Kuih is basically steamed savory yam with flour. Topped with dried shrimps, chopped scallions and fried shallot crisps, it&#8217;s best served with chili sauce&#8230; My favorite Or Kuih stall is found at Lam Heng Cafe at McAslister Road, Penang. It&#8217;s the same place where you can find the famous Sister&#8217;s Char Kuey Teow (read the review here). The Or Kuih is available from late morning to early afternoon. To learn more about Penang street food and its best offerings, do check out this website. I personally use it to get the most up-to-date information about Penang hawker food.]]></description>
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		<slash:comments>10</slash:comments>
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