kuih tart: difference between revisions

• kueh tart

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

• Lua error in Module:parameters at line 360: Parameter 1 should be a valid language or etymology language code; the value "UK" is not valid. See WT:LOL and WT:LOL/E. IPA^(key): /ˈkweɪ tɑːt/
• Lua error in Module:parameters at line 360: Parameter 1 should be a valid language or etymology language code; the value "US" is not valid. See WT:LOL and WT:LOL/E. IPA^(key): /ˈkweɪ tɑːɹt/

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[.]