My 2nd post for #ramadhansketchchallenge2018.

You can find out more about this challenge in my earlier post here;

https://steemit.com/sketchnation/@kymio/sketchnation-the-ramadhansketchchallenge2018

Sweet Surrender [ Day 02 - Kueh ]

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Timelapse video of the digital painting. Real time 65 minutes with Procreate on an iPadPro.

Malaysia today is well known of so many things and on top of the list comes the food. We practically have all kind of foods from around the world here in Malaysia, plus some other fusions that creates a totally different new one.

"Kueh" means sweet delicacies, in Malay language. In Malaysia we have a very-very wide varieties of these and most of them are uniquely Malaysian. These foods are more than just pretty cakes, they are reflections of our rich culture. Some are regional representing a certain states in our country and some even carries the identity of our diversity in ethnicity. From the looks and presentation, to the way they cook and ingredients used, all of these sweets have their own back stories.

"Sweet Surrender" artwork portrays the significant of these unique delicacies as a grand monumental ruins, ready to be explored. Blowing up the scale of these kueh to create a dramatic effect of an adventure to get to know these delicacies.

So let me tell you what are these kueh are;

A. Kueh Lapis : 'Lapis' literally means 'layer' which described from the appearance, it is soft layered colourful rice flour pudding. I always thought it represents Malaysian flag. 🇲🇾

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B. Bahulu : Traditional Malay simple cake that is crispy in the outside and soft in the inside. Cooked in a metal mould on fire. Usually serve during Eid and best dipped in a hot tea or coffee before immediately eaten. Oohhh that soft and sweet soggy bahulu 🤤

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C. Puteri Ayu : Literally means 'beautiful princess', the kueh is a steamed cake with Pandan leaves and coconut milk taste and aroma, topped with desiccated coconut.

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D. Onde Onde : These are rice balls made from sweet potatoes and glutinous rice covered with desiccated coconut. The glutinous rice flour creates a mild, chewy and sticky sweet texture that goes amazingly well with the rich gula Melaka (brown palm sugar) exploding inside your mouth.

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E. Pulut Inti : Glutinous rice coconut toppings tinged with a natural blue hue courtesy of bunga telang (blue pea flower) wrapped with banana leaves. Definitely a functional beautiful representation as the banana leaves shares a beautiful aroma to the delicacy.

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F. Cekodok Pisang : Simply just fried banana and flour ball mix. Its the traditional Malay fritters delicacy that is naturally sweetened with the banana and nobody can resist a hot soft cekodok at tea time!

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G. Kuih Ketayap : is one of the most popular Nyonya kuih, a rolled pandan crepe filled with soggy grated coconut infused with gula Melaka. What gives it the green-coloured exterior give a guess? Pandan leaves of course!

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H. Nona Manis : Another poetic name for a delicacy. Nona Manis literally means sweet girl. The lovely aroma of Pandan as well as the sweetness of the coconut milk resembles it perfectly. A well blended tinge of sweet and ‘savoury’(the word does not give the justice to what i want to express here i couldnt find the word for ‘lemak masin’). One of my absolute favourite too!

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I. Seri Muka : Kueh Seri Muka consists of two layers, with a sweet top layer made of pandan, and a bit salty(again the word ‘lemak masin’ i want to portray here) bottom layer made of glutinous rice and coconut.

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There are way many more other kueh we have here in Malaysia and you can find all of these everywhere throughout the year and many more during festive seasons.

So whats ur fav kueh? :)