There’s a special charm to “kuih-muih”, those bite-sized sweet and savoury treats, that truly embody the essence of Hari Raya.

If you’ve been in the Klang Valley for a while, you know that every Ramadan brings new culinary innovations, from pisang goreng cheese to butter-filled dates.

But, how about the traditional kuih from various states that are rarely seen at local bazaars? It’s time to shine a spotlight on these heritage delights and perhaps even try your hand at making them to ensure their legacy lives on.

1. Kuih bunga pudak

Kuih bunga pudak from Kedah is named after the vibrant flowers of the pandanus plant.

Although its ingredients are simple, its preparation demands skill. As a result, fewer people today know how to make it, and some may not even recognise it.

First, sift a thin layer of glutinous rice flour directly onto a hot pan, then gently drop a little coloured grated coconut into the middle, using a spatula to immediately fold all sides to create a case for the coconut.

The thin, chewy layer of glutinous rice flour encasing the soft, sweet coconut inside makes this kuih unique in texture and taste.

2. Kuih badak berkubang

Kuih badak kubang, also known as “badak berendam”, earned its name from its resemblance to wallowing rhinos in mud (“badak”, of course, meaning rhino). This sweet delicacy, once a Chenor district staple in Pahang, has now faded into obscurity.

The rhino-shaped cakes are crafted from a blend of glutinous rice flour and black glutinous rice flour, filled with a sweet coconut reminiscent of onde-onde.

Positioned on banana leaves, these are submerged in a coconut milk mixture – rhinos swimming in a pool – before being steamed until cooked.

Although its popularity has waned, you can still find kuih badak kubang at Ramadan bazaars in Maran, Temerloh, and Jerantut.

3. Kuih tepung pasung

Also known as kuih serunai, this is a popular delicacy in the East Coast. Made primarily from rice flour, this kuih features two layers of filling encased in a banana leaf cone.

To prepare the bottom layer, gula Melaka or nisey kerek sugar, water, pandan leaves, rice flour, tapioca flour, and other ingredients are cooked until thick. The mixture is then spooned into the banana leaf casing and steamed for five minutes.

The top white layer, a blend of rice flour, wheat flour, and coconut milk, is then spooned on top of the cooked bottom layer in the leaf casing, before being steamed till fully cooked.

4. Kuih jala

Don’t confuse kuih jala with roti jala: while both share a net-like pattern, they differ greatly in texture and taste.

Thought to have originated in Sabah, kuih jala is a traditional snack often seen at festive celebrations and weddings, where it’s commonly presented as door gifts.

What’s fascinating about kuih jala isn’t just its taste but its unique preparation. It is made by mixing rice powder, sugar, and water until thick and gooey. The mixture is then poured into a perforated coconut shell.

While using circular motions, the mixture is poured directly into hot oil to cook.

One the mixture turns golden brown, it is lifted from the oil and immediately folded into a triangular shape, resulting in a sweet, crispy treat with a delightful rice aroma.

5. Kuih lemper

A 100-year-old Javanese delicacy, this savoury treat consists of glutinous rice topped with serunding usually made of chicken, rolled, and sliced into discs. The result is a burst of flavour in every bite.

Once a staple during Hari Raya, sometimes even replacing lemang, hardly anyone makes this kuih today. While it may resemble pulut panggang, there are distinct differences.

The glutinous rice is cooked with santan or coconut cream, and between the layers, you’ll find the serunding seasoned with a variety of spices. Instead of grilling, it’s typically steamed, adding to its unique taste and texture.