ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print
Life

How traditional cakes became a force for good in Malaysia

Effort to rescue recipes for 'kuih' offsets economic distress

A typical northern Malaysian teatime spread, including bite-sized snacks called kuih. (Courtesy of FriedChillies Media)

KUALA LUMPUR -- They are probably the smallest edible items in Malaysia. Yet a project aimed at preserving homemakers' vanishing recipes for kuih -- bite-sized desserts and snacks made mostly from rice flour -- may be making a big difference in combating hunger during the pandemic.

"We believe that food can be a great enabler to uplift livelihoods of people caught in the current poverty trap," says Mohd Adly Rizal, founder of FriedChillies, a Malaysian food media and events company. "Our experience and analysis showed that Malaysian kuih are one of the fast-moving items that can help us achieve this objective."

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Discover the all new Nikkei Asia app

  • Take your reading anywhere with offline reading functions
  • Never miss a story with breaking news alerts
  • Customize your reading experience

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more