Kuih Gula Melaka, also known as "Palm Sugar Cake," is a traditional Malaysian dessert that originates from the Peranakan culture, which is a blend of Chinese and Malay influences. This sweet delicacy is known for its layers of flavors and textures, combining the richness of coconut milk with the distinct sweetness of Gula Melaka (palm sugar) and the chewiness of glutinous rice.
Key Features:
Layers: Kuih Gula Melaka is typically composed of several layers. The base layer consists of glutinous rice that has been steamed to a chewy texture. On top of this rice layer, a layer of Gula Melaka syrup is poured, infusing the dessert with its unique sweetness and deep flavor. Finally, a layer of rich coconut milk is added on the top.
Gula Melaka: Gula Melaka is the star ingredient of this dessert. It is a dark, caramel-like palm sugar that is harvested from the sap of coconut flower buds. This sugar has a complex flavor profile with hints of smokiness and a deep, earthy sweetness.
Glutinous Rice: The glutinous rice layer provides a neutral and chewy foundation for the dessert. It complements the sweet and creamy layers above it.
Coconut Milk: The coconut milk layer adds a luxurious creaminess to the dessert, balancing the sweetness of the Gula Melaka. The creaminess of the coconut milk contrasts well with the chewiness of the rice.
Texture and Flavor: Kuih Gula Melaka offers a delightful contrast of textures and flavors. The chewy rice layer, the rich Gula Melaka syrup, and the creamy coconut milk come together to create a harmonious and indulgent treat.
Presentation: Traditionally, Kuih Gula Melaka is often cut into small squares, rectangles or little balls for serving. This showcases the distinct layers and makes the dessert visually appealing.
Cultural Significance: Kuih Gula Melaka is a beloved dessert in Malaysian cuisine, particularly in Peranakan and Nyonya culinary traditions. It is often served during festive occasions, family gatherings, and celebrations.
Variations: While the basic recipe remains consistent, there can be variations in the thickness of the layers, the method of preparation, and the addition of flavorings such as pandan leaves for an aromatic touch.
Kuih Gula Melaka is more than just a dessert; it's a representation of Malaysia's cultural diversity and culinary heritage. The use of locally sourced ingredients like Gula Melaka and coconut milk reflects the country's abundant natural resources. This dessert's popularity has transcended generations, making it a cherished part of Malaysian food culture.
Ingredient:
250 g glutinous rice flour
200 ml Pandan juice
100 g grated coconut
1 pinch sea salt
150 g Gula Melaka or palm sugar, finely chopped
Instructions:
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g/2 oz.) and drop it into boiling water.
When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with Gula Melaka or palm sugar. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.
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