kuih tart: difference between revisions

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===Etymology===
===Etymology===
{{compound|en|kuih|tart}}, the former word from {{bor|en|ms|kuih}}, from {{der|en|nan-hok|粿|tr=kóe|t=rice cake}}.
From {{compound|en|kuih|tart}}, the former word from {{bor|en|ms|kuih}}, from {{der|en|nan-hbl|粿|tr=kóe|t=rice cake}}.


===Pronunciation===
===Pronunciation===
* {{a|UK}} {{IPA|en|/ˈkweɪ tɑːt/}}
* {{IPA|en|/ˈkweɪ tɑːt/|a=UK}}
* {{a|US}} {{IPA|en|/ˈkweɪ tɑːɹt/}}
* {{IPA|en|/ˈkweɪ tɑːɹt/|a=US}}


===Noun===
===Noun===
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|en
|en
|author=
|author=
|authorlink=
|email=
|title=How you can get these goodies done right...
|title=How you can get these goodies done right...
|work=The Straits Times
|work=The Straits Times
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|passage=The art of making rich pastries is exemplified in diminutive Singaporean '''kuih tarts'''[.]
|passage=The art of making rich pastries is exemplified in diminutive Singaporean '''kuih tarts'''[.]
}}
}}

{{C|en|Cakes and pastries}}

Latest revision as of 01:26, 19 August 2024

English

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Alternative forms

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Etymology

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From kuih +‎ tart, the former word from Malay kuih, from Hokkien 粿 (kóe, rice cake).

Pronunciation

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Noun

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kuih tart (plural kuih tarts)

  1. (Singapore, Malaysia) A bite-sized buttery, crumbly pastry filled with pineapple jam and served during festivities in Malaysia, Singapore, Indonesia, Brunei.
    • 1977 February 6, “How can you serve something different from the traditional”, in The Straits Times[1], retrieved 29/10/2017:
      Certain households prefer to stick to the old and traditional, serving popular nonya cakes and cookies such as kueh tart (pineapple tart), kueh bangkit, kuih Belanda (loveletters), kueh bolu or desserts such as agar-agar (jelly).
    • 1978 January 29, “How you can get these goodies done right...”, in The Straits Times[2], retrieved 29/10/2017:
      Kueh Tart (Pineapple Tart), Kueh Belanda, Kueh Bangkit, Kueh Bulu(sic), Kueh Lapis, are typical examples.
    • 1984 January 15, “Start the year sweet”, in The Straits Times[3], retrieved 29/10/2017:
      Kueh tart - 25 cents each.
    • 2011, Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More[4], →ISBN:
      The art of making rich pastries is exemplified in diminutive Singaporean kuih tarts[.]