Kuih sopang is one of the traditional desserts of Negeri Sembilan. Its name is elaborated according to the dialect of Negeri Sembilan. This traditional dessert is made from glutinous rice flour, banana and gula melaka. The filling is made from young grated coconut. It is always served with thick coconut milk sauce. Sopang skin is made using glutinous rice flour and pandan leaf water (if you want a green color). The skin is made sweet because it has a sweet filling. The essence is made by cooking grated coconut with gula melaka until its thick. Once the filling is inserted into the skin, it is shaped round or like a curry paste and then steamed with coconut milk.
In terms of appearance and shape, some people think sopang is the same as kuih koci or soaked rhinoceros, but in fact it is completely different in terms of process and taste. The texture of this cake is also like kuih koci which is chewy and the sweet taste with the fat from the thick coconut milk will also be appetizing.
Kuih sopang is very popular in Negeri Sembilan and it is a special dish, especially during the festive season or thanksgiving. However, kuih sopang is less in demand among young people as a daily food because it is gravy and is considered inappropriate to serve and eat. Its sticky broth makes one have to be careful when eating it, and have to wash hands after eating it.
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Article written by Nurul Humaira’ Hasan.
