Nice and sweet: the traditional treats we love

Across Southeast Asia, traditional snacks and treats are more than just something to satisfy the palate. A single bite takes us back to days filled with childhood memories and enjoyment. Coming in many forms and tastes, these little treats, at some point in time, have become part of daily life for many people across the region. Sad to say, some have now either disappeared or become hard to find.

Food and culinary traditions are an integral part of society. A wide and diverse territory, Southeast Asia boasts a rich compilation of different flavours, techniques and rituals that mirror each country’s history, geography and culture.

“Our region boasts a culinary heritage that is rich and diverse, and snacks are very much a part of the culture in Southeast Asia. It’s not just about the taste; it is also about social interaction. History, geography and society intertwine through the ingredients and methods used in making these traditional snacks.

However, today’s modern fast-food chains are pushing many of our beloved traditional treats to the sidelines,” Bert Gari, a food critic and historian, told Thai PBS World.

Staple ingredients

According to Gari, the culture of snacking in Southeast Asia started many centuries ago, when people employed natural ingredients and age-old techniques to create unique flavours and textures. “Rice, the main staple across the region, is usually the main ingredient used in preparing these traditional culinary delights,” he said.

Rice is the most important ingredient in the preparation of traditional snacks in Southeast Asia because of its versatility. It can be steamed, fried or turned into flour. “From the crispy rice cakes popular in Thailand, to the delicate rice paper used for spring rolls in Vietnam, the adaptability of rice makes it a staple ingredient,” Gari added.

Another local ingredient that figures prominently in most traditional snacks in Southeast Asia is coconut. “Coconut, a popular tropical fruit in Southeast Asia, provides these treats with both sweet and savoury flavours. The creamy texture of coconut milk enhances the taste of curries and desserts. Whether grated fresh or toasted, coconut adds a distinct aroma and richness to many of our dishes,” he continued.

In Indonesia, coconut is an important ingredient in preparing traditional cakes and sweets. In Thailand, the popular dessert mango sticky rice wouldn’t be the same without coconut.

Social bonding

Across Southeast Asia, sharing snacks serves as a means of early socialisation and connection. Every bite becomes an opportunity for shared laughter, conversation and reliving old and fond memories.

“In many of our cultures, preparing and sharing snacks during gatherings reflects hospitality and a sense of community,” Gari added.

During festivals, such as Eid in Malaysia or Lunar New Year in Vietnam, celebrations are not complete without these special traditional snacks. Even during simple family gatherings in Indonesia, coconut-based treats paired with tea enliven moments of togetherness with friends and family.

“Our culture of preparing and sharing traditional snacks often carries stories and meanings tied to family traditions. In many households, recipes for beloved traditional snacks are passed down through generations,” he added.

Photo of Miang Kham courtesy of Amazing Thailand Facebook page

Regional varieties

The wide variety of traditional snacks in Southeast Asia reflects not only local flavours but also the region’s rich cultural heritage. “Each recipe captures the essence of the traditions that are part of each community,” Gari said.

Indonesia is known for traditional snacks that offer a burst of flavours, colours and textures. Examples of these are the klepon and kerupuk which are often made with native ingredients that reflect the bounty of its agriculture. There are also the kue cubir, bite-sized cakes steamed with a delightful coconut filling that melts in the mouth. The vibrant colours of these traditional snacks go well with the joyous occasions and events when these are prepared and offered.

Thai snacks, meanwhile, are known for their rich and lively flavours that are achieved through the use of local and unique ingredients, such as lemongrass and tamarind. “Among other favourites, the Thai snack known locally as miang kham (a leaf wrapped appetiser) is an explosion of flavours,” Gari enthused. “The balance of sweet, sour, salty and bitter fully represents the art of Thai cooking. The depth of flavour is a hit and caters to a wide range of palates. No wonder it appeals to both locals and tourists.”

In Vietnam, the many ways rice is used showcase the versatility of the cuisine, such as through local delights like rice paper and rice flour bread. “They have delicious savoury rice pancakes filled with shrimp and bean sprouts that appeal to a wide variety of foodies,” noted Gari.

Malaysia’s snack culture, on the other hand, is a vibrant mix of flavours often divided between street food and home-made snacks. “On busy streets, dishes like nasi lemak with sambal and fried crispy anchovies are an attraction. The diversity of flavours in Malaysian snacks is astounding, with sweet, savoury, spicy and sour combined,” observed Mario, a frequent visitor. “Snacks like fresh spring rolls called popiah and those colourful layered cakes called kuih lapis are truly delightful,” he added.

Rise of fast-food

Today, the snacking culture in Southeast Asia, especially in urban communities, has greatly changed over time.

“The demands of fast-paced urban living have contributed to this,” Bert Gari said.

“Snacks nowadays have new formats and packaging that connect with younger generations. Options have also changed, with other snack varieties, such as burgers and pizza, introduced by giant Western fast-food chains. I hope our traditional snacks can still adapt to these new lifestyles and find ways to connect with younger generations,” he concluded.

(This story is part of a series about the vanishing cultural traditions in Southeast Asia.)