Penang Kuih Loyang

Kuih Loyang (24 January 2009)


Kuih Loyang, also called Hong Chiu Koay in Hokkien, is a crunchy brown cookie that is popular during Chinese New Year. It is also called kuih ros. In either ease, the names are attempts to describe the rose-shaped brass mould use to fashion the cookie. Due to its honeycomb appearance, kuih loyang is often called beehive cookie as well. I have heard it being called kuih goyang too, as it is shaken off the mould when done. As with many of the Nyonya confectioneries, some skills are required to make perfectly shaped kuih loyang.

Kuih loyang is made with flour, rice flour, coconut milk, sugar and egg. The kuih loyang mould is dipped into the batter and then into hot oil, where the batter is deepfried until crunchy. The skill is to ensure that the batter does not drop off from the mould prematurely, and that it is well and crisp. The mould is attached to a handle and has to be held over the hot oil throughout the frying time - it really reminds one that those who can't stand the heat should not be in the kitchen.

The finished kuih loyang is then kept in airtight containers - big plastic containers are now popular for kuih loyang.

List of Penang Nyonya Kuih

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Dear visitor, thank you so much for reading this page. My name is Timothy Tye and my hobby is to find out about places, write about them and share the information with you on this website. I have been writing this site since 5 January 2003. Originally (from 2003 until 2009, the site was called AsiaExplorers. I changed the name to Penang Travel Tips in 2009, even though I describe more than just Penang but everywhere I go (I often need to tell people that "Penang Travel Tips" is not just information about Penang, but information written in Penang), especially places in Malaysia and Singapore, and in all the years since 2003, I have described over 20,000 places.

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