Unlike the nyon gow (soft gow) in the photo, nyon gows are usually made into swiss roll-like rounds, with a spiral of red bean paste.
This has become one of my fav kuih. I'm told that it's called "Ah ma gow (mom's kuih)" by the Hokkiens in Singapore but here it's called nyon gow by the Hakkas. I'm not sure if nyon means soft because if so, then what is "nem"? Nem carries with it a feeling of liquidy softness, as in "nem dat dat", am I right?
Kuih, btw, is a Malay term for snacks made of (mostly) rice flour, wheat flour, sago flour or tapioca flour and are usually steamed or boiled. The Chinese term for kuih is 'gow'. Kuih and gow are often conveniently called cakes, but that's like referring to tofu as cheese, which tofu is not.
Back to nyon gow. My fav nyon gow is from a coffeeshop on the same block as Pick N Pay near Austral Park. The nyon gow is always very nyon (because it's fresh. Nyon gow can go stale very quickly) and I love the flavor--which I can't quite tell whether is banana--and the bean paste filling is very generous. My only grouse is that the gow is too sweet.
Does anyone have the recipe for nyon gow? I think making nyon gow is similar to making Chi Fa Bun, but I'm just not sure about the flavor. Anyone?