The Secret to Authentic Kuih Bongkol: A Sarawakian Delicacy
Introduction
As the Maghrib call to prayer resonates across Sarawak, marking the time to break fast, one delicacy often takes centre stage on dining tables – kuih bongkol. This traditional treat is a must-have during Ramadan, and its silky, custard-like texture melts in the mouth, leaving a rich and creamy sweetness.
The Secret to Authentic Kuih Bongkol
According to vendor Sainah Salleh, fondly known as Cik Senah, the secret to authentic kuih bongkol lies in steaming it within banana leaves, which enhances its aroma and flavour. "I inherited this recipe from my mother, and it has been passed down through generations. The younger ones must learn how to prepare and wrap it properly to ensure this tradition lives on," the 58-year-old told Bernama.
A Traditional Treat
Made from a blend of fresh coconut milk and gula apong – a fragrant nipah palm sugar native to Sarawak – this traditional treat has been a staple in many Sarawakian households. For the past 15 years, Cik Senah has been selling kuih bongkol at Desa Ilmu, a residential area in Kota Samarahan, throughout Ramadan. This traditional treat, priced at RM2 each, remains a top favourite among her customers.
A Piece of Home
For loyal patron Syakila Isyak, kuih bongkol is more than just a dessert – it’s an essential piece of home. "Every Ramadan, my family makes sure to have this kuih on the table. It’s a tradition for many Sarawakian households as it represents our cultural heritage. In some villages, kuih bongkol is even served as moreh – an after-tarawih prayer treat," the 31-year-old shared.
A Legacy to Preserve
Fellow customer Azizah Ismawi, 36, believes that despite its lesser-known status outside Sarawak, kuih bongkol holds a special place in the hearts of the locals. "This kuih is more than just food: it carries stories, memories, and a legacy we must preserve for future generations," she shared.
Conclusion
Kuih bongkol is a true representation of Sarawakian culture and heritage, and its popularity during Ramadan is a testament to its enduring appeal. As Cik Senah’s recipe is passed down through generations, it is clear that this traditional treat will continue to be a staple in many Sarawakian households for years to come.
Frequently Asked Questions
- What is kuih bongkol?
Kuih bongkol is a traditional treat made from a blend of fresh coconut milk and gula apong, a fragrant nipah palm sugar native to Sarawak. - How is kuih bongkol prepared?
Kuih bongkol is steamed within banana leaves, which enhances its aroma and flavour. - What is the significance of kuih bongkol during Ramadan?
Kuih bongkol is a must-have during Ramadan, and it represents cultural heritage and tradition for many Sarawakian households.