Kuih Taming Sari is a traditional dessert that not only delights the palate but also carries cultural and historical symbolism. Originating from the east coast of Malaysia, this delicacy is often associated with the state of Terengganu, renowned for its natural beauty and unique culinary heritage. Made from mung bean flour, coconut milk, and palm sugar (nisan kerek), ingredients synonymous with Terengganu cuisine—this cake boasts a rich, sweet flavor and a soft, enticing texture.
Its name, inspired by the legendary Taming Sari kris, adds an artistic and historical dimension to the dessert. Kuih Taming Sari not only satisfies your taste buds but also evokes a nostalgic connection to Malay heritage.
Ingredients:
- 3/4 cup mung bean flour
- 1 1/2 cups coconut milk
- 1/3 cup water
- 1 piece of palm sugar (nisan kerek)
- A pinch of salt
- 3 eggs
Preparation Steps:
- Dissolve the palm sugar in 1/3 cup of water until fully melted. If using white sugar, adjust the quantity to your desired sweetness.
- Strain the coconut milk, then mix it with the eggs and stir until well combined.
- Once the palm sugar solution is ready, pour it into the coconut milk mixture and stir evenly.
- Pour the coconut milk mixture into a pan or wok without turning on the heat.
- Gradually add the mung bean flour while continuously stirring to prevent lumps.
- Once the mixture is smooth, turn on low heat and stir consistently until it thickens.
- Transfer the mixture into a greased mold.
- Steam for about 20 minutes or until the cake is fully cooked. Avoid opening the steamer lid until the cake is completely done to ensure the best results.
In summary, Kuih Taming Sari is a testament to the rich culinary artistry of Terengganu, steeped in tradition and flavor. With the aroma of fresh coconut milk and the sweetness of palm sugar, every bite transports you to the serene and picturesque east coast countryside.
More articles related:
- Barobbo: The Traditional Cuisine of the Bugis Ethnic Group
- Coconut Residue: Benefits and Function in Traditional Kuih.
Article by Syuriana Ibrahim
