Kacau Keledek, which translates to “stirred sweet potato” in Malay, is a delectable dessert originating from the state of Johor in Malaysia. This delightful kuih (Malaysian traditional cake or snack) is not just a burst of flavor but also holds a special place in Johor’s cultural heritage.
A Dish Fit for Royalty
Kacau Keledek is believed to have been a delicacy enjoyed in the royal courts of Johor. The rich, creamy texture and subtle sweetness made it a favorite among royalty. It is also traditionally served during festive occasions and celebrations, adding a touch of elegance to the table.
Sweet Potato Magic
The star ingredient of Kacau Keledek is, of course, the sweet potato. Mashed and combined with eggs, sugar, and fragrant pandan leaves, the base is then simmered with coconut milk to create a smooth and creamy consistency. A touch of yellow food coloring and rosewater adds a vibrant hue and a delicate floral aroma.
Preparing Kacau Keledek
While the exact recipe may vary slightly from household to household, the core ingredients and methods remain consistent. The key lies in the stirring technique, as the name suggests (“kacau” means “to stir” in Malay). The mixture is continuously stirred over medium heat until it thickens and reaches the desired texture.
Enjoying Kacau Keledek
Once cooked, the Kacau Keledek is pressed into a mold or container and allowed to cool. It is then cut into bite-sized squares and served. The vibrant yellow color, the soft and creamy texture, and the hint of sweetness make it a delightful treat that is both satisfying and light.
Kacau Keledek stands as a testament to Johor’s rich culinary heritage. It is a reminder of the creativity and resourcefulness of its people, using simple ingredients to create a delicious and elegant dessert. Today, Kacau Keledek continues to be enjoyed by people from all walks of life, a reminder of the past while bringing sweetness to the present.
Article by Mika Natalia
