origin because the histories of traditional recipes have not been well-documented, and cross-cultural influences over the centuries were commonplace. Even the word itself is derived from the Hokkien/Teochew word 粿 (pronounced kueh or kway). Examples of notable include: Ang koo kueh (Chinese: 紅龜粿) - a small round or oval-shaped Chinese pastry with red-coloured soft sticky glutinous rice flour skin wrapped around a sweet filling in the centre. Apam balik - a turnover pancake with a texture similar to a crumpet with crisp edges, made from a thin flour-based batter with raising agent. It is typically cooked on a griddle and topped with caster sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over. Many different takes on this dish exist as part of the culinary repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities, all under different names. Bahulu - tiny crusty sponge cakes which come in distinctive shapes like buttons and goldfish, acquired from being baked in moulded pans. is usually baked and served for festive occasions. Cucur - deep-fried fritters, sometimes known as . Typical varieties include (fritters studded with a whole unshelled prawn), (sweet potato fritters), and cucur kodok (banana fritters). Curry puff - a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell. Cincin - a deep fried dough pastry-based snack popular with East Malaysia's Muslim communities. Dadar/Ketayap - a rolled crepe (usually flavoured with pandan juice) and filled with grated sweet coconut filling (flavoured with palm sugar). Jelurut - also known as in Sarawak, this is made from a mixture of and rice flour, then rolled with palm leaves into cones and steamed. Kapit, sapit or sepi - crispy folded coconut-flavoured wafer biscuits, colloquially known as "love letters". Kochi - glutinous rice dumplings filled with a sweet paste, shaped into pyramids and wrapped with banana leaves. Niangao (Chinese : 年糕) or - a brown sticky and sweet rice cake customarily associated with Chinese New Year festivities. It is also available year-round as a popular street food, made with pieces of sandwiched between slices of taro and sweet potato, dipped in batter and deep-fried. Pie tee - this Nyonya speciality is a thin and crispy pastry tart shell filled with a spicy, sweet mixture of thinly-sliced vegetables and prawns. Onde onde - small round balls made from glutinous rice flour