Kuih kundas is one of the heritage foods that is quite famous in the state of Perak. it is also called kuih kundeh among the people of Perak state. It’s like cakoi cake, only more often eaten for breakfast than cakoi cake which is more suitable for an evening meal. The difference with cakoi is in terms of its preparation because cakoi needs to be mixed with eggs while this cake does not need that mixture.
The dipping sauce is also different because it is usually eaten with peanut sauce or curry compared to cakoi cake which is drizzled with sweet sauce as rich. Kuih kundas can still be found around Karai, Kuala Kangsar, Padang Rengas and others at mamak shops. This cake is shaped like cakoi. It is one of the famous heritage cakes in the state of Perak, but this cake is increasingly rare. This kundas cake is often a breakfast dish compared to cakoi which is eaten in the morning and evening.
This cake is very easy to prepare. It uses wheat flour, yeast, salt, sugar, margarine and water. This mixture is then fermented, shaped and fried.
The Uniqueness of Kuih Kundas
- Soft and Chewy Texture: The soft and chewy texture makes this cake very popular with many people.
- Special Sweet Taste: The combination of sugar and coconut milk gives a special sweet taste.
- Unique Shape: It is usually printed in special printing so that it has a unique and attractive shape.
- Special Dish of Perak: It is one of the culinary icons of the State of Perak and is often used as a special souvenir.
Main Ingredients
- Rice flour: As the main ingredient for making cakes.
- Coconut milk: Gives a savory taste and makes the cake softer.
- Sugar: Gives a sweet taste.
- Egg: Act as a binding agent.
Cooking Methods
The process of making kuih kundas is quite simple. All ingredients are mixed well, then steamed until cooked. Once cooked, the kundas cake is cut into pieces and served with grated coconut.
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Article written by Nurul Humaira’ Hasan.
