Tok Aji Serban Terengganu
Kuih Tok Aji Serban, or better known as Pulut Sekaya, is a type of traditional kuih that is famous in Terengganu. This cake is not only popular because of its fatty and sweet taste, but also because it represents the rich cultural heritage of the Terengganu community. Every time this cake is served, it brings with it a long story and history that symbolizes Malay culinary tradition and art.
Origin, History Tok Aji Sarban cake
The name Kuih Tok Aji Sarban is believed to be related to "Tok Aji" who often wears a turban. This cake features brown and white layers that resemble the folds of a turban. Despite the history associated with this religious tradition, this cake is also a symbol of pure values in Malay society such as simplicity, humility, and gratitude. Although there is no clear written evidence of the true origin of this cake, most people believe that it has been around for generations, passed down from generation to generation.
The uniqueness of the taste of Tok Aji Serban Cake
The uniqueness of the taste of Tok Aji Serban Cake
Kuih Tok Aji Serban is famous for its unique combination of texture and balanced taste between sweet and fat. The first layer of this cake consists of glutinous rice cooked with coconut milk and a little salt, resulting in a fatty and slightly salty taste. The second layer is a mixture of eggs, melaka sugar, and coconut milk that gives a sweet taste and a very delicious aroma.
Main Ingredients
Main Ingredients
- Glutinous Rice: The glutinous rice used must be soaked first before being steamed. This gives the cake a soft and chewy texture.
- Coconut milk: Used in both layers to give a rich fat taste.
- Gula Melaka (Nise Kerek): Melted melaka sugar gives a dark color and deep sweetness to the rich layer.
- Eggs: Gives a fluffy and slightly dense texture to a rich layer.
- Pandan leaves: Used to give a fragrant aroma to the cake.
Video of the Manufacturing Process
Video of the Manufacturing Process
- Cooking oilÂ
- 1 cup glutinous rice.
- 1 cup of liquid coconut milk.
- 1/2 teaspoon salt.
- 1 cup brown sugar.
- 1/2 cup of water.
- 1 pandan leaf.
- 4 eggs.
- 1/2 cup thick coconut milk.
- 1 teaspoon vanilla essence.
Role in Terengganu Malay Culture
Role in Terengganu Malay Culture
Kuih Tok Aji Serban is not just a sweet dish, but also a medium that connects generations and preserves tradition. This cake is often served during important occasions such as feasts, Hari Raya celebrations, and also as a dish to break the fast. The persistence in maintaining this original recipe shows how important traditional food is in Malay culture as a way to preserve their identity and history.
Conclusion
Conclusion
In this modern age, Kuih Tok Aji Sarban Terengganu increasingly gaining a place in the hearts of not only local people, but also tourists who come to Terengganu. It is often sold in night markets, Ramadan bazaars, and also in restaurants that serve traditional Malay cuisine. The uniqueness of the taste and the slightly complicated way of preparation make this cake more special and worth enjoying.
Image Credit
Satar Ikan Terengganu Blog Media Source
Pictures
- Butterly
- From Kitchen.com
- MZ & Sons Empire
VideosÂ
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