The Peranakan people are those of mixed Malay and Chinese heritage for those that want to know, not to be mistaken with Malaysian-Chinese which are fully ethnic Chinese but have been in Malaysia for centuries.
Most of the peranakan have indeed both Malay/Indonesian and Chinese roots. Their Chinese heritage is usually southern Chinese (hakka, hokkien, cantonese, teochew) and can be recent (first or second generation immigrant parents) or since centuries (the Chinese traders that arrived during the imperial time, or under Dutch rule)
@@melv938I'm not sure about Singapore, but in Malaysia those of mixed Malay-Chinese parents today (1st/2nd gen) don't really have a seperate Peranakan identity, they are just quirky Bumiputra, often more liberal and less religious muslims which maybe know a bit of Hokkien/Hakka/etc.
These were staple snack for me as a kid living in Indonesia as a peranakan people. It's so tasty and nostalgic. I also like to peel the layers of the kueh lapis when I eat it, but not because of the longetivity reason, just for fun :)
@@cringe_lord5762 I miss living in North Sumatera man, I used to easily buy this in some bakeries since there're quite a few peranakan Chinese-owned bakeries/cake shop there. Now living in Java I struggle to find one.
Same. I love to eat kue lapis as a kid (still do). It's sold in many places in Indonesia (I used to live in Surabaya), it's part of the "jajan pasar" type of Indonesian dessert. Didn't knew that it was originally Malay/Chinese! I also love Bakcang (kueh chang in this video)
I used to buy these from the Cambodian grocery store! My parents would always get annoyed when I ate it layer by layer, telling me not to play with my food, but it always tasted better to me that way. Good to know my instincts weren't wrong!
My mom (also Cambodian) makes these during special occasions. I never eat it in one bite lol. I always peeled each layer, even though they don’t taste that different from each other.
The skill is adding layers of different flavours and coconut richness to achieve a balanced taste. - hardly any produced for sale outside these days can reach this level. The test of quality is to eat it as multiple layers rather than one single layer though it is fun.
Most kuehs in southeast asia are fashioned from rice flour due to abundance of rice in the area. The kuehs that I bring to parties for are always a hit with my gluten free diet friends in the west.
We call this "Kek/Kuih Lapis" in Malaysia. It literally translates to layer cake and I can promise you, I have not seen a single person, including me to a certain point, to not ever eat these with a whole mouth bite despite me knowing that you're supposed to peel it layer by layer. Edit: Forgot to say this video is a pleasant recommendation because my grandma is spam cooking cakes now in the kitchen for no reason.
yup, I think from now on, simply because these people say don't eat it whole, I will start eating it exactly this way. Dont tell me how to eat anything.
Yep, there is also a version of this snack in Vietnam, known as "Bánh da lợn", translated in English as "Pork - skin layer cake", not because it is made from pork, but of its similarity in layers
There's another name where I'm from in Hanoi in the north called "chín tầng mây" which literally means "nine cloud layers" and it looks pretty much like the ones in the clip with 9 rainbow-coloured layers, instead of the pandan and mung bean layers like "bánh da lợn"
I'm a Malaysian Chinese, I just travelled to Danang and were exposed to many Vietnamese snack and especially dessert (I have a sweet tooth), and I really love it, a lot of it is what I consider the old recipes, I couldn't find them here in Malaysia (or at least where I reside), miss Vietnam a lot!
In Thailand, we called it “Kanom Chan” or Layered snack. I love to peel each layer and eat it one by one. It is still my favourite dessert til this day.
I actually first read about these treats in a book called "The Woman Who Breathed Two Worlds" but I could never picture how Nyonyan kueh actually looked. It's really cool seeing them in this episode! I also would recommend the book as good historical fiction for the Nyonyan people around the turn of the century, its long but its written by a descendant of the culture IIRC.
So I am Thai and moved to the US as a kid. When I was in elementary school my mom used to make these for my school potlucks and everyone told me it was disgusting and weird. As an immigrant child it hurt so bad.
This story really breaks my heart. It was probably very exciting for her to share her culture and all those people really missed out. People who can properly appreciate the rare opportunity to eat authentic food from other cultures are my favourite type of people
I really love kue lapis because of the chewiness and the subtle sweetness. They usually come in grey, mainly green, and pink in dark hue in Indonesia. I'm pretty happy that Singaporean shared these amazing snacks, and also the color of kue lapis there are so bright and I found it pretty cute. I hope I can try these soon!
We even had 7 coloured rainbow kueh lapis quite common at one time way ahead of Pride and the top layer must always be red with light violet at the bottom.
I'm Malaysian Chinese including some Peranakan ancestry, and I think the part about peeling it layer by layer to avoid shortening your life is just made up to impress foreign tourists or to keep small children occupied.
I'm Hmong, born in Thailand, and am pretty sure most "rules" with SEA food is exactly that. Trying to make normal people food fancy by pretending there's some sort of ceremony in order to eat it "right". Maybe because westerners are so impressed with tea ceremonies and stuff?
I'm Vietnamese, King Ethic here. I never peel the layers, just eat a whole thing. No one around me eats it layer by layer. LoL. We call it bánh da lợn, literally translated to English as Pork Skin Cake - because the layers resemble pork skin layers. 😅
Thank you very much for this History of the Peranakan. As Indonesian Peranakan I have eaten all those delicacy through the hand of my Grandmother who made them. When I visited her house I occasionally help her flipping the kue lapis (the brown one). Never have thought through this short video I learned about my past, culture and origin. Yes, food connects us . . . better than facebook.
Baba-Nyonya originate from Malacca/Malaysia. They are the result of 1st wave Chinese immigration from an interracial marriage of Chinese princess Hang Li Po and Sultan Mansur Shah of Malacca. The princess brought a bunch of people with her to settle at Bukit Cina and they mixed with the local Malay people and culture. Nyonya didn't spread out until the British came, then they spread to Singapore and Penang to find work, along with 2nd wave Chinese immigrants (who are fully ethnic and culturally chinese).
My Great Grandma was a Nyonya from peranakan in Medan, Indonesia but I couldn't find out if her family was originally from Malaysia or Indonesia. I would love to know more about peranakan culture in Medan.
I’m Indonesian Peranakan but I just know my dad’s side has been here since the Ming Dynasty. Not sure how exactly but I have never been informed of that story.
There is also a very well known sweet in Thailand that looks just like this!! It’s called “khanom Chan”, which literally means layered sweet/snack. It’s so cool to see how similar and connected South East Asian food and culture is.
My grandmom sells nyonya kueh as well in Kampar, Perak Malaysia 40 years ago. I used to help her sell nyonya kueh by the roadside. Kueh lapis is known as 9 zhang guo(cantonese dialect) which means 9 layer kueh where each layer is of different colour. Peeling each layer is the way to eat the kueh. This video brings back memories of my grandmom. Nowadays Kampar nyonya kueh is still sold in Ipoh Perak Malaysia by my uncle.
I’m from the US, and I absolutely love this treat! There’s a tiny market near me that sells them every now and then and I always buy them when I see them in the fresh food section… Thank you for the helpful tip that I’ve been eating them the wrong way this whole time! 😅
You're not eating it "wrongly". He's just imposing his superstitious views on the video interview. I've been eating kue lapis since I was a child. Either peeling the layer or taking a bite.
Eat it the way you enjoy it. I've been eating kue lapis since I was a kid and peeling the layers is certainly the "fun" way, but if you want to take a bite out of it, go ahead. It's totally fine.
It's amazing to see singapore share many same to similar type of desserts with Indonesia. Indonesia also has Kueh lapis and it is sold in wet market, hawkers streetfood and even supermarkets. It's part of many Indonesian's childhood as we grew up eating these traditional sweets. When even saw the lady cut many bacang hanging by ropes, my mouth starts to water and instantly feels nostalgic. No matter the country, this traditional desserts should be preserve as a symbol of cultural heritage. Amazing this shop is keeping these traditional sweets alive. 😍
Similar? Ya memang bukan similar lagi kalau kue lapis tapi emang identical. Kue Lapis di Indonesia juga kan hasil kreasi Peranakan, yang memang mendiami kota2 pelabuhan di sekitar selat Malaka (termasuk Medan, Palembang, Batavia, Cirebon & Semarang) dan memperkenalkan makanan2 seperti Terang Bulan (Martabak Manis), Bakchang, Ngo Hiang (Gohiong) dsb selain kue lapis.
I think it's really interesting the differences between completely separate cultures. When he went to deliver the sweets to a small store it reminded me a lot of Puerto rico, we have a lot of small stores and we also sell colorful sweet breads. ❤
I don't know about other countries.But in Indonesia, it's an unwritten rule known by everyone to eat it layer by layer. I was surprised because he associated it with philosophical meaning 😅, because as far as I know, no one eats it layer by layer, except Indonesia😂
In thailand, this snack is referred to as to a ceremonial snacks sometimes. It’s meaning is "to be rank up higher“ and it‘s layer is refer to the rank of eater. The higher your rank is the number of layer will lade to.
Coming from Indonesia i've been eating this since i was a kid, peeling it away is just the fun part of it, i never knew the name or if thats actually the right way XD
Di Indonesia kue lapis ini cukup umum ditemui dan banyak dijual di pasar-pasar tradisional. Mereka juga sering disajikan di meja-meja saat acara pesta seperti pernikahan. Saya juga suka memakannya lapis demi lapis, daripada menggigit langsung dari ujungnya. In Indonesia, this layered cake is quite common and is widely sold in traditional markets. They are also often served at tables during festive events such as weddings. I also like to eat it layer by layer, rather than biting straight from the tip.
I grew up with this as a Hmong American. Southeast Asians love this dessert and it was our childhoods. I love food history and with Asian food I feel like has so many debates to the origins of food. I’m glad this dessert and people are getting the recognition they deserve for making our childhoods so sweet and colorful.
I always love business insider, because I like when they always explain to me like war and stuff and like other types of jobs in the world, and I kinda like them🥰👌😃😀
I enjoy eating kueh lapis by peeling it . But never knew the actual history behind it. Its just more fun eating it by peeling the layers. It gives me more meaning while eating and peeling it now . 😋
Another case of Business Insider not doing their research 🙄🙄 And alluding that Singapore IS South East Asia, Whereas SEA consists of countries such as Malaysia, Indonesia, Thailand, Myanmar, Laos, Cambodia, Vietnam, Phillippines, and Brunei. Kueh Lapis, Kue Lapis, Kanom Chan, Sapin Sapin, Bánh da lợn, so many different names for the same snack; it is a SHARED delicacy within South East Asia. It does not belong to one single country.
In the Philippines we call a similar dessert "sapin-sapin." We also have a different term for "kueh", we call them "kakanin" (literally "that made of rice", i.e. "ricecakes"), most of which are served wrapped in various leaves. These dishes are native to Southeast Asia, adapted by the Peranakan into their own versions, not the other way around.
More than the layered kueh that's featured in this video, I really recommend Kim Choo's "kueh chang" (rice dumplings), especially their nyonya chang/zhang, which is a rather sweet meat dumpling, it is delicious! I'm Singaporean and I eat them once or twice a year (during festive periods), they keep well in the freezer, too.
It always excites me when my mom would make this. It is one of my favorite dessert. You don't have to eat it layer by layer, but it is so much fun to peal the layers. I've been eating this since I was like 2
I'd love to come visit Singapore or any other place in SEA someday and explore the mixtures of cultures they bring. It seems whenever I see a new documentary I found out about yet another culture in this case being the Peranakan culture. There's so much history to uncover from the 40s and until present day, it's absolutely marvelous and should not be forgotten
Honestly, keeping culture vs growing popularity is such a battle. If this doesn’t get popular, it would eventually become less and less until it disappears and the culture is forgotten. If it does get popular, it may spread more and make more profits to keep going, but bc consumers don’t care about the history or meaning behind the product, the producer is dissatisfied? Are consumers supposed to know meaning/history of everything they eat? Producers should come up with new ways to teach consumers if they want the meaning/history to keep going. Then again, they have to find consumers that are willing to learn a chance.
indonesian can't relate. you can find this cake in every market and traditional cake shops all over the country. we don't think much of the history tho. might even have different story about this very same Kue Lapis.
@@riel5197 But that what he talked about, everyone see it and eat it but not many know the origin where it came from or the cultural history behind the creation of it. In my country we also have a version of this cake, was sold in many local markets. I myself quite like it too but also don't really ever think about it root.. for many of us it's just some thing we like to eat, no big deal, but for some one who work to preserve traditional craftmanship and its cultural, it's a long and hard battle. It's a point of view that we choose to see..
In Ha Noi (North of Vietnam in general), we call that similar in China, is " banh chin tang may", which means "9 layers of cloud", so traditionally they have exactly 9 layers. However, there is another kind of dish named "banh da lon", which means "pork skin". It includes mung being beside tapioca flour in the recipe, making each layer look "less clear" and like "pork-skin". The "banh chin tang may" normally be eat like a soft- meal like sweet soup (with ice) with green tea, but "banh da lon" we actually have with coconut milk, is why it's more popular in the Middle and the South
@@gkheng i know it may from china dish, but why the pork lark related ? I mean like, not the whole asian used to use that ? (Most of us turn to use oil instead nowadays)
@@tamminh2088 maybe pork lark is made from pork, where they are easily available in both china and viet; vege oil is relatively new tech, or hard to produce. imagine 500y ago, pork lark is easy to get, or vege oil ?
@@gkheng u may misunderstood. What i curioused is the ralated between "from china" and "where pork lark is use", cause everyone use pork lark in thatdays, right?
Today I learned that "Khanom Chan" (rough translation is "Layered dessert"), one of the staple dessert in Thailand, is a part of "kueh" that can be found in Singapore, Vietnam, and Malaysia too. Cool! (I also ate it the wrong way all this time, apparently 😅)
These "9 layers cake" became expensive & in smaller pieces compared to years ago. This traditional favourite changed together with many other favourites. Another one is Kueh Lapis. The high price is because it's "labour intensive". But over the years, such desserts became more & more expensive till it became luxury item for something that tastes ordinary (or not the same as before).
Just go to Malaysia and eat it lol, I'm surprised this guy served with 3 colours most of it here is just 2 colours, either white and green (for pandan flavour) or pink and white (pink for sirap Bandung/ rose syrup)
We call them sapin-sapin in Filipino and is usually served as a merienda or afternoon snack some prefer to eat this with toasted grated coconut and brown sugar. instead of tapioca flour we use glutionous rice flour and steam it layer by layer. We also serve this with Hot coffee or hot ginger tea (Salabat) in my hometown.
Not really, because all the countries in Asia know that they have influenced each other in some shape or form. There is a thing that's called trading. Curry for example originates from India, and through trade, they influence Thai and Japanese cuisine. It's the nationalist who will feel triggered.
Those treats are very popular in Indonesia, especially in Sumatra and Peranakan along Sumatra coast and smaller islands in that area... My mom is the master of making many peranakan treats. I did enjoy it during my childhood, especially kueh lapis. Just so delicious...
He's concerned with the origin and Peranakan roots being lost as the treats become more and more popular. Consumers will mindlessly eat the treats as the traditions are forgotten.
@@littlegirlblue6326 Yes, and? This channel likely has a mostly American audience. It's hopefully promoting these sweets to wealthy travelers interested in visiting Southeast Asia. Also, some people from the region may forget to share the confections' heritage with their kids after emigrating, and the next generation may come across this video and feel a sense of continuity and connection to family traditions, however small.
@@littlegirlblue6326This is the mindset behind why so many cultures are ultimately forgotten. Without deliberate effort, what’s well-known and obvious will quickly fade into the past. In fact, some of our greatest mysteries in history came about because they assumed people would always know.
@@restfulstillness2274 The thing is, the dessert is NOT Peranakan. It's traditional to the entirety of Southeast Asia. Including the way that it is often eaten layer by layer.
Glad to see that the title has changed from Singapore to Asia . Just because they are wealthier than others doesn't mean they can get to claim everything .
My mom used to buy this. And eating it i always tasted some saltyness in it. Only years later that i realized the saltyness is from my sweat.😅😅 Wash your hand before eating this kids
I used to see this dessert in Asian supermarkets during the 80s and 90s. They disappeared sometime in the 2000s. Never really found out why, nor did I find out where these desserts came from. I suspect there was a lot of Singaporean products in Asian supermarkets back then.
A humble treat that not so simple to make, I always see it in Indonesia from simple meeting to grand banquet. And honestly I havent seen anyone eating it whole (or at least they'll separate each layer in their mouth given how easy it is to separate)
in Netherland this kwe is called kwe lapis cina , lapis is from dutch word lapjes it means layered or lapis in Indonesia. so many indonesian kwe are influenced by others for example : Pastel = from portuguese pastela / empanada putu = from India kue apem = from Sri Lanka Kue ku = from China Kue mangkok = from south China risol = from Dutch
My first encounter to this layered colorful dessert was from my coworker who came from Indonesia. Her family has been living there for 3 or 4 generations already. I feel very grateful to her that she has enriched my knowledge toward that particular area, and realized the Chinese culture, that until these days, are still being carried on by the people!
In Thailand, we also have that! We call it Khanom Chan (ขนมชั้น) - which literally means: Khanom - Dessert; Chan - Layered. It is truly an amazement that in region of the world we are so interconnected with shared culture, traditions and even desserts :)
My dad is asian, soecifically Thai, and we had so many of these gelatinous treats growing up when I was a kid. Havent eaten them in years now. Gonna go to the thai temple this sunday to buy some again and live some nostalgia lol!
oh! now i just want to eat it so badly!! i hope be able to tast it one day still in this life and wishing to be there someday too🤞🏻🙏🏻 and what a beautiful culture!
They’re saying the culture behind the snack is fading, not the snack itself. It’s kinda like knowing a famous painting but forgetting the artist and the historical movement behind it. Not everything is that obvious and prevalent now survives the historical record. We have to be deliberate in remembering or else the assumptions we make that “everyone knows” today will become gaps in knowledge tomorrow.
kue lapis, a certified classic along with my other favorite. Mochi. When my mom came back from the weekly trip to pasar tradisional, i used to get a slice of kue lapis. Most commonly layered in three colors. Dim white, dark green, dark red. The stores nowadays sell them in rainbow color, although taste better. The ones sold by streets vendors are chewier. As for mochi, its a bunch or small balls covered in terigu powder, filled with mixture of sweet grinded peanuts. Sometimes sold using plastic or traditional container. It is cheap and delicious. The ones sold on stores are way bigger and pricier but again i prefer to get them at pasar due to the atmosphere. These are traditional family snacks i will cherish as long as i live
Not the point. We can never assume that what knowledge is obvious and widespread today will survive tomorrow. Unless deliberate effort is made to educate others about the historical and cultural roots, they WILL be forgotten, just as we see with other cultures who assumed everyone would always know. The man already listed ways in which this is happening.
7:08 They are not pandan leaves, they are bamboo leaves that were used to make Zhong. Pandan leaves are more brightly coloured. Get your research done right
This is so awesome, north african here! and its the first time i hear of Peranaken people of china, i know that china is one of the largest populations and also the most multiversed in culture, however i know little about their background, besides their war conflicts (which are written in the colonisers history and taught to us colonised- kinda like a brainwash). I love chinese language and hope to learn it, hopefuly by doing that i can learn more of them and integrate into their cultures. ❤ Ps: i reallyyy want to try kuah or nyonya kuah.
I LOVE your videos and this was an interesting historic piece. Just as a reminder to all business owners: If you can replace the plastic containers for something more environmentally friendly: please do so.
In Malaysia, the term "Nyonya" mean the descendents of marriage between Malays and Chinese, but are not converted to Islam. And Nyonya Kueh/Kuih were the sweets made with local ingredients and Chinese sweet(kuih) making techniques. Nyonyas existed far before the concept of Malaya/Malaysia/Singapore as a country even existed. As a Malaysian i will say Nyonya Kueh is Malaysian purely because Singapore gained independence from us lmao
@@user-op8fg3ny3j these marriages were mostly political marriages. And converting to Islam or not depends strongly on who is the most powerful in the political scene. Also at the time (300~400 years ago) there weren't really a government enforcing the Islamic rules.
@@user-op8fg3ny3j Everything is different hundreds of years ago, everything we know about religion and politics today do not mirror the past. So do not use modern lenses when looking at history.
Peranakan are descendant of chinese traders who married to the certain non muslim tribes in Malayo race . Many of them married women from tribe said to be from Pulau Nias but later they settle in Malacca, Sumatera, Java and Philipines and Temasik.Melayu semenanjung on the other hand , wont married to non muslims who didnt convert to islam. We cant. Itis against our religion. Malacca Kingdom at that time uphold shariah law as their kingdom law.
@@user-op8fg3ny3jThe women are non muslims. Non muslims from tribe thats part of malayo race. The whole archipelago once called kepulauan tanah melayu and generalise as Malayo race. Those who embraced islam known as melayu. Phillipinos for example considered themselves as Malayo race too despite them being christians. Those baba nyonya who settled in Malacca married women from Pulau Nias , later adapt part of Malay tradition.
The Peranakan people are those of mixed Malay and Chinese heritage for those that want to know, not to be mistaken with Malaysian-Chinese which are fully ethnic Chinese but have been in Malaysia for centuries.
Where in China? Are you saying I can't find this in chinatown
@@cupidok2768 are u stupid
@@cupidok2768??? What
Most of the peranakan have indeed both Malay/Indonesian and Chinese roots. Their Chinese heritage is usually southern Chinese (hakka, hokkien, cantonese, teochew) and can be recent (first or second generation immigrant parents) or since centuries (the Chinese traders that arrived during the imperial time, or under Dutch rule)
@@melv938I'm not sure about Singapore, but in Malaysia those of mixed Malay-Chinese parents today (1st/2nd gen) don't really have a seperate Peranakan identity, they are just quirky Bumiputra, often more liberal and less religious muslims which maybe know a bit of Hokkien/Hakka/etc.
These were staple snack for me as a kid living in Indonesia as a peranakan people. It's so tasty and nostalgic. I also like to peel the layers of the kueh lapis when I eat it, but not because of the longetivity reason, just for fun :)
I'm Indonesian and (as far as I know) don't have Peranakan ancestry but I do eat them with the same reason as yours! :D
I don't live in Indonesia but I live in Singapore and I also do it for fun. But sometimes I just eat it as a whole.
Honestly its so rare to see or find this cake unless you go to Chinatown, on traditional market you can only find 1 or 2 seller
@@cringe_lord5762 I miss living in North Sumatera man, I used to easily buy this in some bakeries since there're quite a few peranakan Chinese-owned bakeries/cake shop there.
Now living in Java I struggle to find one.
Same. I love to eat kue lapis as a kid (still do). It's sold in many places in Indonesia (I used to live in Surabaya), it's part of the "jajan pasar" type of Indonesian dessert. Didn't knew that it was originally Malay/Chinese! I also love Bakcang (kueh chang in this video)
I used to buy these from the Cambodian grocery store! My parents would always get annoyed when I ate it layer by layer, telling me not to play with my food, but it always tasted better to me that way. Good to know my instincts weren't wrong!
My mom (also Cambodian) makes these during special occasions. I never eat it in one bite lol. I always peeled each layer, even though they don’t taste that different from each other.
The skill is adding layers of different flavours and coconut richness to achieve a balanced taste. - hardly any produced for sale outside these days can reach this level. The test of quality is to eat it as multiple layers rather than one single layer though it is fun.
Omg same!!
I from China nong nong nong
In Cambodia,We called Num Chak Ka chan
Most kuehs in southeast asia are fashioned from rice flour due to abundance of rice in the area. The kuehs that I bring to parties for are always a hit with my gluten free diet friends in the west.
if there’s no rice then where does the rice flour come from?
@@rosetyong”abundance of rice” = all the rice
@@rosetyong abundance means "a lot"
We call this "Kek/Kuih Lapis" in Malaysia. It literally translates to layer cake and I can promise you, I have not seen a single person, including me to a certain point, to not ever eat these with a whole mouth bite despite me knowing that you're supposed to peel it layer by layer.
Edit: Forgot to say this video is a pleasant recommendation because my grandma is spam cooking cakes now in the kitchen for no reason.
Same in ID its "kue lapis" basicaly same culture of asian food
Just differences across the causeway ig, i've always eaten it layer by layer and i have not seen a person not eat it layer by layer.
yup, I think from now on, simply because these people say don't eat it whole, I will start eating it exactly this way. Dont tell me how to eat anything.
I, for one one who was also ate it all in a full mouth on the rush. I didn't know the history of it until now!
I've always eaten it layer by layer because peeling it just feels satisfying and my family thinks i'm the weird one😅
Eating it layer by layer provided so much fun when I was growing up as a child.
you can still do it now. Get some and keep the fun going.
I have never heard for this until now.
i naturally did this as a kid. it just seemed the right thing to do when youre small
I’m a full adult and that looks fun to me. I wonder where I could find some
Yep, there is also a version of this snack in Vietnam, known as "Bánh da lợn", translated in English as "Pork - skin layer cake", not because it is made from pork, but of its similarity in layers
That will confuse a lot of Indonesians/Malaysians 💀
There's another name where I'm from in Hanoi in the north called "chín tầng mây" which literally means "nine cloud layers" and it looks pretty much like the ones in the clip with 9 rainbow-coloured layers, instead of the pandan and mung bean layers like "bánh da lợn"
this is my favorite dessert. although I’ve never peeled it so according to the video, I should be dying any day now.
I'm a Malaysian Chinese, I just travelled to Danang and were exposed to many Vietnamese snack and especially dessert (I have a sweet tooth), and I really love it, a lot of it is what I consider the old recipes, I couldn't find them here in Malaysia (or at least where I reside), miss Vietnam a lot!
in Cambodia it's called Nom ChakaChan
In Thailand, we called it “Kanom Chan” or Layered snack. I love to peel each layer and eat it one by one. It is still my favourite dessert til this day.
I actually first read about these treats in a book called "The Woman Who Breathed Two Worlds" but I could never picture how Nyonyan kueh actually looked. It's really cool seeing them in this episode!
I also would recommend the book as good historical fiction for the Nyonyan people around the turn of the century, its long but its written by a descendant of the culture IIRC.
Cool, thanks for the recommendation!
What is iirc?
@@Lin-ur6nw if I recall correctly
So I am Thai and moved to the US as a kid. When I was in elementary school my mom used to make these for my school potlucks and everyone told me it was disgusting and weird. As an immigrant child it hurt so bad.
So ignorant. They missed out.
children food in US contains a lots of sugar, the asian food taste bland to them. I feel sorry for their world view now.
This story really breaks my heart. It was probably very exciting for her to share her culture and all those people really missed out.
People who can properly appreciate the rare opportunity to eat authentic food from other cultures are my favourite type of people
they only want chicken nuggets
That's just North American attitude towards anything else but steak, fries, burgers and donuts
I really love kue lapis because of the chewiness and the subtle sweetness. They usually come in grey, mainly green, and pink in dark hue in Indonesia. I'm pretty happy that Singaporean shared these amazing snacks, and also the color of kue lapis there are so bright and I found it pretty cute. I hope I can try these soon!
We even had 7 coloured rainbow kueh lapis quite common at one time way ahead of Pride and the top layer must always be red with light violet at the bottom.
I'm Malaysian Chinese including some Peranakan ancestry, and I think the part about peeling it layer by layer to avoid shortening your life is just made up to impress foreign tourists or to keep small children occupied.
yeah😂 i thought i was missing something eating it normally before but i actually eat it that way too cuz i thought it’s tastier
I'm Hmong, born in Thailand, and am pretty sure most "rules" with SEA food is exactly that. Trying to make normal people food fancy by pretending there's some sort of ceremony in order to eat it "right". Maybe because westerners are so impressed with tea ceremonies and stuff?
I'm Vietnamese, King Ethic here. I never peel the layers, just eat a whole thing. No one around me eats it layer by layer. LoL.
We call it bánh da lợn, literally translated to English as Pork Skin Cake - because the layers resemble pork skin layers. 😅
ah yeah I was super surprised when they said that.
Most folklore in every culture is to keep kids busy/safe 😂
Thank you very much for this History of the Peranakan. As Indonesian Peranakan I have eaten all those delicacy through the hand of my Grandmother who made them. When I visited her house I occasionally help her flipping the kue lapis (the brown one). Never have thought through this short video I learned about my past, culture and origin. Yes, food connects us . . . better than facebook.
In the Philippines, we also have these delicacy called “Sapin-sapin” which literally means “layer”
my idiot adhd brain almost read that as spain-spain instead of sapin-sapin
@@certifiecidiotlol I don't think your an idiot just because you have adhd😘
@@certifiecidiotlolwell we’re colonized by Spain so….
Ah yes layer-layer
Pine-pine 🌲🌲
I'm so happy to see shops like this thriving.
Hi business insider, the leaves used to wrap kueh zhang is not pandan leaves. It's bamboo leaves, which is two completely different types of leaves.
Baba-Nyonya originate from Malacca/Malaysia. They are the result of 1st wave Chinese immigration from an interracial marriage of Chinese princess Hang Li Po and Sultan Mansur Shah of Malacca. The princess brought a bunch of people with her to settle at Bukit Cina and they mixed with the local Malay people and culture. Nyonya didn't spread out until the British came, then they spread to Singapore and Penang to find work, along with 2nd wave Chinese immigrants (who are fully ethnic and culturally chinese).
My Great Grandma was a Nyonya from peranakan in Medan, Indonesia but I couldn't find out if her family was originally from Malaysia or Indonesia. I would love to know more about peranakan culture in Medan.
I’m Indonesian Peranakan but I just know my dad’s side has been here since the Ming Dynasty. Not sure how exactly but I have never been informed of that story.
There are also Thai Peranakans in Hatyai.
@@TryinaD Guys... Baba-Nyonya is a subset of Peranakan.
@@tangt4860 true
In Thailand, we call Kanom Chan (layered treat)
indeed, i love eatin these in mae hong son as a kid
Yeah, I never knew there is a way to eat it. I just swallow the whole thing. Super good though.
As a BL fans, I always see this treat in thai show and notice the similarities with kuih lapis. This kuih is quite common, idk how it'll be forgotten.
Sssshhhh… don’t you know everything in SEA originated from Singapore?
@@midknight Hey mental patient; what does this have to do with food?
There is also a very well known sweet in Thailand that looks just like this!! It’s called “khanom Chan”, which literally means layered sweet/snack. It’s so cool to see how similar and connected South East Asian food and culture is.
My grandmom sells nyonya kueh as well in Kampar, Perak Malaysia 40 years ago. I used to help her sell nyonya kueh by the roadside. Kueh lapis is known as 9 zhang guo(cantonese dialect) which means 9 layer kueh where each layer is of different colour. Peeling each layer is the way to eat the kueh. This video brings back memories of my grandmom. Nowadays Kampar nyonya kueh is still sold in Ipoh Perak Malaysia by my uncle.
I’m from the US, and I absolutely love this treat! There’s a tiny market near me that sells them every now and then and I always buy them when I see them in the fresh food section… Thank you for the helpful tip that I’ve been eating them the wrong way this whole time! 😅
You're not eating it "wrongly". He's just imposing his superstitious views on the video interview. I've been eating kue lapis since I was a child. Either peeling the layer or taking a bite.
Eat it the way you enjoy it. I've been eating kue lapis since I was a kid and peeling the layers is certainly the "fun" way, but if you want to take a bite out of it, go ahead. It's totally fine.
If you enjoy the food, then it’s the right way 😊
There is no wrong way. Eat it how you like haha.
It's amazing to see singapore share many same to similar type of desserts with Indonesia. Indonesia also has Kueh lapis and it is sold in wet market, hawkers streetfood and even supermarkets. It's part of many Indonesian's childhood as we grew up eating these traditional sweets.
When even saw the lady cut many bacang hanging by ropes, my mouth starts to water and instantly feels nostalgic. No matter the country, this traditional desserts should be preserve as a symbol of cultural heritage. Amazing this shop is keeping these traditional sweets alive. 😍
Yup, its by any mean waay far to be forgotten. Its sold daily here and can be found anywhere, even in the most modern market places.
in Netherland this kwe is called kwe lapis cina
Similar? Ya memang bukan similar lagi kalau kue lapis tapi emang identical. Kue Lapis di Indonesia juga kan hasil kreasi Peranakan, yang memang mendiami kota2 pelabuhan di sekitar selat Malaka (termasuk Medan, Palembang, Batavia, Cirebon & Semarang) dan memperkenalkan makanan2 seperti Terang Bulan (Martabak Manis), Bakchang, Ngo Hiang (Gohiong) dsb selain kue lapis.
Because of chinese influence. Yet many natives still despise chindos for some reason
Meh every Indonesian love to claim others as theirs😒
Including Chinese peanut pancake abd called it matabak🙄
I think it's really interesting the differences between completely separate cultures.
When he went to deliver the sweets to a small store it reminded me a lot of Puerto rico, we have a lot of small stores and we also sell colorful sweet breads. ❤
Thailand apparently have something similar as well and it’s called Khanom Chan ( Layered Sweets)
In Vietnam we call it "Bánh Da Lợn", literally means pig skin cake, and we eat all the layers at once haha
No pork?
@@user-op8fg3ny3jno, just the layering makes people think of pork belly skin
I Malay from Malaysia, I also eat all layers once. Mic de flavour ( all layer same flavour)
Same in East Timor
I don't know about other countries.But in Indonesia, it's an unwritten rule known by everyone to eat it layer by layer. I was surprised because he associated it with philosophical meaning 😅, because as far as I know, no one eats it layer by layer, except Indonesia😂
"If you chew it without peeling, it means that you are actually shortening your lifespan."
Me: Eats a large handful without peeling.
In thailand, this snack is referred to as to a ceremonial snacks sometimes. It’s meaning is "to be rank up higher“ and it‘s layer is refer to the rank of eater. The higher your rank is the number of layer will lade to.
huh ที่ไหนอะ…..???
Coming from Indonesia i've been eating this since i was a kid, peeling it away is just the fun part of it, i never knew the name or if thats actually the right way XD
makan lapis demi lapis
Klo kue lapis di Indonesia rata2 warnanya Cokelat sama Putih
@@Drian5334 ga mesti jg sih. Disby rata2putih ijo
kue pepe
Love this series! So cool to see these traditions kept alive.
Di Indonesia kue lapis ini cukup umum ditemui dan banyak dijual di pasar-pasar tradisional. Mereka juga sering disajikan di meja-meja saat acara pesta seperti pernikahan. Saya juga suka memakannya lapis demi lapis, daripada menggigit langsung dari ujungnya.
In Indonesia, this layered cake is quite common and is widely sold in traditional markets. They are also often served at tables during festive events such as weddings. I also like to eat it layer by layer, rather than biting straight from the tip.
I grew up loving these sweet treats 😭 so many good memories 💓 so glad people care about these traditional things
I grew up with this as a Hmong American. Southeast Asians love this dessert and it was our childhoods. I love food history and with Asian food I feel like has so many debates to the origins of food. I’m glad this dessert and people are getting the recognition they deserve for making our childhoods so sweet and colorful.
How wonderful! Those little treats look delicious. Those textiles are beautiful.
The owner is great at storytelling. Thank you for sharing his food and culture!
I always love business insider, because I like when they always explain to me like war and stuff and like other types of jobs in the world, and I kinda like them🥰👌😃😀
I enjoy eating kueh lapis by peeling it . But never knew the actual history behind it. Its just more fun eating it by peeling the layers. It gives me more meaning while eating and peeling it now . 😋
I absolutely love those. Always bought those at Singapore airport before leaving. Haven't had those in years.
7:34 shouldn't it be "for all southeast Asia including Singapore" rather than "south east Asians throughout Singapore"?
Another case of Business Insider not doing their research 🙄🙄
And alluding that Singapore IS South East Asia,
Whereas SEA consists of countries such as Malaysia, Indonesia, Thailand, Myanmar, Laos, Cambodia, Vietnam, Phillippines, and Brunei.
Kueh Lapis, Kue Lapis, Kanom Chan, Sapin Sapin, Bánh da lợn, so many different names for the same snack; it is a SHARED delicacy within South East Asia. It does not belong to one single country.
I think they mean “all ethnic communities (who are Southeast Asians) within Singapore)
I found the liberal
@@bushlovesska you say that as if being a liberal is a bad thing? Found the fascist-sympathizer.
Yes correct. This channel is just incredibly biased .
thanks to this video, I've finally found the name of my favourite childhood snacks, Kuih Bahulu
I finally understand the philosophy of kue lapis...
Mom made this ขนมชั้น / layer sweets for us as an after school snack - it was so fun the peel each layer while watching cartoons
In the Philippines we call a similar dessert "sapin-sapin." We also have a different term for "kueh", we call them "kakanin" (literally "that made of rice", i.e. "ricecakes"), most of which are served wrapped in various leaves. These dishes are native to Southeast Asia, adapted by the Peranakan into their own versions, not the other way around.
More than the layered kueh that's featured in this video, I really recommend Kim Choo's "kueh chang" (rice dumplings), especially their nyonya chang/zhang, which is a rather sweet meat dumpling, it is delicious! I'm Singaporean and I eat them once or twice a year (during festive periods), they keep well in the freezer, too.
I love this, keep the spirit alive. I wanna try it now and honor this heritage too
It always excites me when my mom would make this. It is one of my favorite dessert. You don't have to eat it layer by layer, but it is so much fun to peal the layers. I've been eating this since I was like 2
Wonderful food,I love it. Yes, peeling layer by layer and eating it gives one a wonderful feeling to the taste buds.😊
I'd love to come visit Singapore or any other place in SEA someday and explore the mixtures of cultures they bring. It seems whenever I see a new documentary I found out about yet another culture in this case being the Peranakan culture. There's so much history to uncover from the 40s and until present day, it's absolutely marvelous and should not be forgotten
Honestly, keeping culture vs growing popularity is such a battle. If this doesn’t get popular, it would eventually become less and less until it disappears and the culture is forgotten. If it does get popular, it may spread more and make more profits to keep going, but bc consumers don’t care about the history or meaning behind the product, the producer is dissatisfied?
Are consumers supposed to know meaning/history of everything they eat? Producers should come up with new ways to teach consumers if they want the meaning/history to keep going. Then again, they have to find consumers that are willing to learn a chance.
Culture and popularity are in direct contradiction. If you sell something for profits, you don't care about the history or culture. And that's fine.
Wtf are you on about. There is no battle. You CAN be popular AND be rich in history. That's the whole point of being a foodie.
indonesian can't relate. you can find this cake in every market and traditional cake shops all over the country.
we don't think much of the history tho. might even have different story about this very same Kue Lapis.
@@rebelsymphonyorchestra8830 You're just angry for no reason, kinda sad.
@@riel5197 But that what he talked about, everyone see it and eat it but not many know the origin where it came from or the cultural history behind the creation of it. In my country we also have a version of this cake, was sold in many local markets. I myself quite like it too but also don't really ever think about it root.. for many of us it's just some thing we like to eat, no big deal, but for some one who work to preserve traditional craftmanship and its cultural, it's a long and hard battle. It's a point of view that we choose to see..
THIS SLAPS IT IS SO GOOD
In Ha Noi (North of Vietnam in general), we call that similar in China, is " banh chin tang may", which means "9 layers of cloud", so traditionally they have exactly 9 layers. However, there is another kind of dish named "banh da lon", which means "pork skin". It includes mung being beside tapioca flour in the recipe, making each layer look "less clear" and like "pork-skin". The "banh chin tang may" normally be eat like a soft- meal like sweet soup (with ice) with green tea, but "banh da lon" we actually have with coconut milk, is why it's more popular in the Middle and the South
its origin from china, where pork lark is used, i guess why vietnam named it that way
@@gkheng i know it may from china dish, but why the pork lark related ? I mean like, not the whole asian used to use that ? (Most of us turn to use oil instead nowadays)
@@tamminh2088 maybe pork lark is made from pork, where they are easily available in both china and viet; vege oil is relatively new tech, or hard to produce. imagine 500y ago, pork lark is easy to get, or vege oil ?
@@gkheng u may misunderstood. What i curioused is the ralated between "from china" and "where pork lark is use", cause everyone use pork lark in thatdays, right?
Today I learned that "Khanom Chan" (rough translation is "Layered dessert"), one of the staple dessert in Thailand, is a part of "kueh" that can be found in Singapore, Vietnam, and Malaysia too. Cool!
(I also ate it the wrong way all this time, apparently 😅)
I had never heard people eating these layer by layer nor will I ever do
Thanks for sharing! That’s really interesting 👍🏻
These "9 layers cake" became expensive & in smaller pieces compared to years ago. This traditional favourite changed together with many other favourites. Another one is Kueh Lapis. The high price is because it's "labour intensive". But over the years, such desserts became more & more expensive till it became luxury item for something that tastes ordinary (or not the same as before).
It's labour intensive but it's still overprocessed junk. They don't make it like they used to, but they still charge like it is.
Just go to Malaysia and eat it lol, I'm surprised this guy served with 3 colours most of it here is just 2 colours, either white and green (for pandan flavour) or pink and white (pink for sirap Bandung/ rose syrup)
I thought it was because you can make it at home pretty easily for much cheaper.
@@TrevorWebb-ck2yv How the hell it's 'overprocessed'?
but they are also selling you on the culture so consume product and get ready for next product.
We call them sapin-sapin in Filipino and is usually served as a merienda or afternoon snack some prefer to eat this with toasted grated coconut and brown sugar. instead of tapioca flour we use glutionous rice flour and steam it layer by layer. We also serve this with Hot coffee or hot ginger tea (Salabat) in my hometown.
In Thai, we called it as “Kanom Chan” meaning “Levelled Dessert”.
Thank You for Sharing.
We have this in Indonesia. I'll remember to peel it layer by layer next time
It’s called sapin-sapin in the Philippines.
Business Insider doesn't realise they've just started an Asian culinary war 💀
Not really, because all the countries in Asia know that they have influenced each other in some shape or form. There is a thing that's called trading. Curry for example originates from India, and through trade, they influence Thai and Japanese cuisine. It's the nationalist who will feel triggered.
@@MrsDaedalus_ It's a joke. The commenters are just being patriotic about their country's version of [insert dish here]
@@user-op8fg3ny3jmost of us got the joke. That OP likely spends a lot of time screaming fascist.
Lmao, you clearly have never been to Asia. @@MrsDaedalus_ or seen Thai, Cambodian, Vietnamese, etc Facebook wars 😂
I know it. Claim game.
My country always do that. But I didn't lol.
Those treats are very popular in Indonesia, especially in Sumatra and Peranakan along Sumatra coast and smaller islands in that area... My mom is the master of making many peranakan treats. I did enjoy it during my childhood, especially kueh lapis. Just so delicious...
Forgotten? You can't walk 5 stalls without seeing it being sold in the traditional market.
He's concerned with the origin and Peranakan roots being lost as the treats become more and more popular. Consumers will mindlessly eat the treats as the traditions are forgotten.
@@restfulstillness2274 this is just needless marketing to the american audience. everyone with a brain in SEA knows what peranakan culture is.
@@littlegirlblue6326 Yes, and? This channel likely has a mostly American audience. It's hopefully promoting these sweets to wealthy travelers interested in visiting Southeast Asia. Also, some people from the region may forget to share the confections' heritage with their kids after emigrating, and the next generation may come across this video and feel a sense of continuity and connection to family traditions, however small.
@@littlegirlblue6326This is the mindset behind why so many cultures are ultimately forgotten. Without deliberate effort, what’s well-known and obvious will quickly fade into the past. In fact, some of our greatest mysteries in history came about because they assumed people would always know.
@@restfulstillness2274 The thing is, the dessert is NOT Peranakan. It's traditional to the entirety of Southeast Asia. Including the way that it is often eaten layer by layer.
I love the shop houses in this part of the world!
Glad to see that the title has changed from Singapore to Asia . Just because they are wealthier than others doesn't mean they can get to claim everything .
Malaysian shut up. That’s because we are good at promoting. You should thank us.
I just had it yesterday, so good!❤
7:01 that's not pandan leave, it's bamboo leave
they look sooo good !!!
My mom used to buy this. And eating it i always tasted some saltyness in it. Only years later that i realized the saltyness is from my sweat.😅😅
Wash your hand before eating this kids
I used to see this dessert in Asian supermarkets during the 80s and 90s. They disappeared sometime in the 2000s. Never really found out why, nor did I find out where these desserts came from. I suspect there was a lot of Singaporean products in Asian supermarkets back then.
7:00 it is bamboo leaves. not pandan leaves.
I wonder if the narrator is not Singaporean... Probably never cook with pandan leaves /local dishes to say this lol
@@liyenong2017definitely but they didn’t do research either 😅
A humble treat that not so simple to make, I always see it in Indonesia from simple meeting to grand banquet. And honestly I havent seen anyone eating it whole (or at least they'll separate each layer in their mouth given how easy it is to separate)
This is not only in singapore peranakan. We in indonesia also have it the same.
Good food cross influence the region, yea?
in Netherland this kwe is called kwe lapis cina , lapis is from dutch word lapjes it means layered or lapis in Indonesia. so many indonesian kwe are influenced by others for example :
Pastel = from portuguese pastela / empanada
putu = from India
kue apem = from Sri Lanka
Kue ku = from China
Kue mangkok = from south China
risol = from Dutch
My first encounter to this layered colorful dessert was from my coworker who came from Indonesia. Her family has been living there for 3 or 4 generations already. I feel very grateful to her that she has enriched my knowledge toward that particular area, and realized the Chinese culture, that until these days, are still being carried on by the people!
In Thailand, we also have that! We call it Khanom Chan (ขนมชั้น) - which literally means: Khanom - Dessert; Chan - Layered. It is truly an amazement that in region of the world we are so interconnected with shared culture, traditions and even desserts :)
If Singapore out of Kuih Lapis supply, welcome to make your purchase from Malaysia 😂 We have unlimited supply
You so evil, i like it. 😂
good to hear 😂
My dad is asian, soecifically Thai, and we had so many of these gelatinous treats growing up when I was a kid. Havent eaten them in years now. Gonna go to the thai temple this sunday to buy some again and live some nostalgia lol!
As much as the Peranakans market themselves to be so unique, these type of desserts are all over southeast Asia and is not unique at all.
that's what irks me. You see Malay kuehs in Singapore rebranded as Nyonya kueh
And then China claims it all as theirs in the end. 😑
oh! now i just want to eat it so badly!! i hope be able to tast it one day still in this life and wishing to be there someday too🤞🏻🙏🏻
and what a beautiful culture!
It's still a pretty popular snack here in Indonesia, it's dirt cheap too i don't know why y'all are acting like it's going extinct or something.
They’re saying the culture behind the snack is fading, not the snack itself. It’s kinda like knowing a famous painting but forgetting the artist and the historical movement behind it. Not everything is that obvious and prevalent now survives the historical record. We have to be deliberate in remembering or else the assumptions we make that “everyone knows” today will become gaps in knowledge tomorrow.
kue lapis, a certified classic along with my other favorite. Mochi. When my mom came back from the weekly trip to pasar tradisional, i used to get a slice of kue lapis. Most commonly layered in three colors. Dim white, dark green, dark red. The stores nowadays sell them in rainbow color, although taste better. The ones sold by streets vendors are chewier. As for mochi, its a bunch or small balls covered in terigu powder, filled with mixture of sweet grinded peanuts. Sometimes sold using plastic or traditional container. It is cheap and delicious. The ones sold on stores are way bigger and pricier but again i prefer to get them at pasar due to the atmosphere. These are traditional family snacks i will cherish as long as i live
In Vietnam, we call "Bánh da lợn" :)
Thank you!! I am Vietnamese American and I dont know what our version was called
You're welcome 😊.
my favourite kueh everrrrr!!! layer by layer 💯my grandmother makes bomb kueh lapis 🥰
Forgotten what? This thing is really not forgotten in Indonesia, Malaysia and Southern Thailand, well maybe only forgotten in Singapore
It is definitely not forgotten in singapore lmao
Not the point. We can never assume that what knowledge is obvious and widespread today will survive tomorrow. Unless deliberate effort is made to educate others about the historical and cultural roots, they WILL be forgotten, just as we see with other cultures who assumed everyone would always know. The man already listed ways in which this is happening.
vietnamese people make a version of this, its so fun to peel and eat as an option, eating it together is also great
Forgotten culture in Singapore probably, but still sold in other surrounding countries.
not even forgotten in sg, it's literally everywhere
I absolutely love these things
6:55 I don't think those are pandan leaves
lmao yeah I was wondering if those are some sort of special breed of pandan
Bamboo leaves
So many names, with one delicious flavour.
7:08 They are not pandan leaves, they are bamboo leaves that were used to make Zhong. Pandan leaves are more brightly coloured. Get your research done right
This is so awesome, north african here! and its the first time i hear of
Peranaken people of china, i know that china is one of the largest populations and also the most multiversed in culture, however i know little about their background, besides their war conflicts (which are written in the colonisers history and taught to us colonised- kinda like a brainwash). I love chinese language and hope to learn it, hopefuly by doing that i can learn more of them and integrate into their cultures. ❤
Ps: i reallyyy want to try kuah or nyonya kuah.
In cambodia we call nom jakachan
I love kue lapis. My Indonesian grandmother always made it herself
1:28
"So...what field of business do you work in?"
"Nyonya business"
"Ok jeez no need to be rude about it."
Underrated comment 😂
I LOVE your videos and this was an interesting historic piece. Just as a reminder to all business owners: If you can replace the plastic containers for something more environmentally friendly: please do so.
Eat it however you want, you'll live as long as you live.
I've had something like this at a market ran by a family. It was so good and I miss it. Thank you for the info ❤❤
In indonesia, it's called kue lapis
So cool. Love it.
In Malaysia, the term "Nyonya" mean the descendents of marriage between Malays and Chinese, but are not converted to Islam. And Nyonya Kueh/Kuih were the sweets made with local ingredients and Chinese sweet(kuih) making techniques.
Nyonyas existed far before the concept of Malaya/Malaysia/Singapore as a country even existed.
As a Malaysian i will say Nyonya Kueh is Malaysian purely because Singapore gained independence from us lmao
How did they get married if the Chinese didn't convert or were the women non Muslim too?
@@user-op8fg3ny3j these marriages were mostly political marriages. And converting to Islam or not depends strongly on who is the most powerful in the political scene.
Also at the time (300~400 years ago) there weren't really a government enforcing the Islamic rules.
@@user-op8fg3ny3j Everything is different hundreds of years ago, everything we know about religion and politics today do not mirror the past. So do not use modern lenses when looking at history.
Peranakan are descendant of chinese traders who married to the certain non muslim tribes in Malayo race . Many of them married women from tribe said to be from Pulau Nias but later they settle in Malacca, Sumatera, Java and Philipines and Temasik.Melayu semenanjung on the other hand , wont married to non muslims who didnt convert to islam. We cant. Itis against our religion. Malacca Kingdom at that time uphold shariah law as their kingdom law.
@@user-op8fg3ny3jThe women are non muslims. Non muslims from tribe thats part of malayo race. The whole archipelago once called kepulauan tanah melayu and generalise as Malayo race. Those who embraced islam known as melayu. Phillipinos for example considered themselves as Malayo race too despite them being christians. Those baba nyonya who settled in Malacca married women from Pulau Nias , later adapt part of Malay tradition.
As a javanese this tasty treat is very easy to make.... It all depends on the availability of quality and fresh ingredients
Kuih lapis?!