Kuih Gedung Cak, also known as Bengkang Atap, is a delightful sweet treat originating from the Kedah and Perlis regions of Malaysia. This traditional kuih (Malay for “cake or snack”) boasts a unique combination of textures and flavors, making it a favorite among locals.
Wrapped in Tradition
The name “Gedung Cak” translates to “house on stilts,” referencing the shape created by folding banana leaves to enclose the filling. Traditionally, nipah leaves, commonly used for roofing in Malay villages, were employed. However, banana leaves are a more accessible substitute for most home cooks today. Kuih Gedung Cak is a cherished part of Kedah and Perlis’ culinary heritage. Unfortunately, it’s becoming increasingly uncommon to find this kuih sold commercially. Its presence is more likely at cultural events or homemade by older generations.
Sweet and Savory Symphony
The core of Kuih Gedung Cak is a fragrant mixture of glutinous rice flour, grated coconut, and palm sugar or a combination of white and brown sugar. The sweetness is beautifully balanced by the subtle saltiness of the coconut. Pandan leaves may also be added to the syrup for an extra layer of aroma.
Cooking Up a Legacy
The preparation process is relatively simple. The sugar is first dissolved in water to create a syrup. Glutinous rice flour and grated coconut are then combined and seasoned with salt. The cooled syrup is poured into the dry ingredients, forming a soft dough.
Individual portions of the dough are wrapped in banana leaves, folded into a pyramid or pouch shape, and secured with a toothpick or a sliver of bamboo. Traditionally, the kuih would be cooked over charcoal, but baking in an oven is a common modern adaptation.
If you ever have the opportunity to try Kuih Gedung Cak, don’t hesitate! This delectable treat offers a glimpse into Malaysia’s rich culinary traditions and a taste of authentic flavors passed down through generations.
Article by Mika Natalia
