Food Discovery : Ramadan Bazaar Kuih Finds

The Festival of Fast-Breaking or Hari Raya Aidilfitri as we know it, falls on 28th of July this year. That's today. It marks the end of Ramadan (Islamic calendar month), a fasting period for the Muslims.

It is only during the Ramadan month that food bazaars are set up in several localities to cater to the fasting crowd. An array of traditional cakes and local eats is sold. The varieties are staggering. These food stalls typically begin their business from 4PM, and remain open until just after the breaking of fast. I'm going to miss it. Well, there's always next year.

For me, Ramadan Bazaars are a testimony of Malaysia's culinary diversity. It is a feast for the eyes and the nostrils. The aroma of roasting meat, the likes of ayam percik, lamb and so forth, will draw you into a state of overindulgence. I was, for the most time, weakened into submission!

Top : The Scene at Ramadan Bazaars. Smoky!
Bottom : Local Cakes and Jellies

From top-left : Cheese Cakes, Local Cakes
Bottom : Murtabak

Top, left to right : Ayam Percik (Grilled Chicken), Satay (Grilled Meat On Sticks)
Bottom : My Food Haul!

Here are some of the kuihs (cakes) I devoured. I've included a short description to give you an idea how each is made. Have you tried any of them?

Kuih Lopes is a traditional Malay cake that is easy to make. This pandan and coconut milk flavoured glutinous rice kuih is eaten with lightly salted fresh grated coconut and palm sugar. Sprinkle the coconut on top of the glutinous rice, with a drizzle of palm sugar.

For a more appealing look, this steamed glutinous rice kuih is usually coated with grated coconut on all sides before serving.

This is a photo of the kuih before it is coated with coconut.

Kuih Lopes With Palm Sugar (the packet with brown liquid), And Coconut Shavings

Kuih Cara Berlauk is a savoury treat that is cooked on the stove. The kuih batter is a blended combination of flour, coconut milk and egg. Turmeric gives it a natural yellow shade, but this is sometimes replaced with artificial colouring.

The kuih mould is heated on the stove and oiled before being filled with batter. The batter is then topped with pre-cooked curried minced meat. It is garnished with fresh coriander and sliced chili before it goes onto the fire again, and is cooked covered.

Pulut Serunding is coconut milk flavoured glutinous rice coated in grated coconut, which has been cooked with several finely pounded ingredients such as onion, garlic, dried shrimps, dried chilli, lemongrass and turmeric. 

Top : Kuih Cara Berlauk
Bottom : Pulut Serunding Kelapa

Tapioca cake is a simple kuih made with shredded tapioca. Coconut milk, eggs, salt and sugar make up the other ingredients. For the brown version of tapioca cake, palm sugar is used instead.

Kuih Tepung Gomak / Kuih Abok-Abok is a glutinous flour cake that is covered in powdery toasted mung bean flour. The filling is a mixture of grated coconut and brown sugar.

Kuih Puteri Ayu is a dainty looking snack. The white part consists of young grated coconut which has been compacted into a small mould to make the top. This is then covered with pandan flavoured cake batter and steamed.

Top - left to right : Palm Sugar Tapioca Cake, Kuih Tepung Gomak
Bottom - left to right : Baked Tapioca Cake, Kuih Puteri Ayu

Kuih Akok is a coconut milk, palm sugar snack that has an aromatic pandan scent. Only a small amount of flour is included in the mix. Egg is used to bind the ingredients. It is then baked or cooked on the stove.

Kuih Akok

Roti Popiah, as you can see, is not a kuih but I thought it would be interesting enough to share. It is bread slapped together with curried minced meat in between. This is encased in spring roll (popiah) wrapper. Then, it is deep-fried.

Roti Goreng or Roti Popiah

I hope you enjoyed reading about the various kuihs we have in Malaysia.

On behalf of the team at Sweet Home-Chefs, I wish all Muslims ...

Selamat Hari Raya Aidilfitri!
May your home be blessed with peace and laughter throughout the year.