I falter at the word cake to describe Malaysian 'cakes' or kuih (pronounced ko-weh). Ours, in culture, are very much more like the Spanish tapas, like snacks, served and eaten at any time of the day. In taste and texture, most kuih are sweet and when they are sweet they are also sticky, dense and heavy with the heady fragrance of coconut cream and pandan leaves combined. They are very rarely leavened with baking powder. So these are not light and fluffy 'cakes'. And never are they used as a...
