You’ve probably walked past a stall and seen trays of colourful, bite-sized kuih in all shapes and sizes. You might not know all their names or where they even come from, but you do know they taste good, and that they pair well with a hot cup of teh. But what exactly makes kuih, kuih? How do recipes vary from state to state? And in an age of mass production, are we losing the heart of what makes kuih special? To unpack this, we speak to Rohani Jelani, who’s been running a home-based cooking school for over 15 years.

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