Chocolate Nisan Terengganu
Nisan Terengganu Chocolate is one of the special traditional sweets rich in cultural heritage in the state Terengganu, Malaysia. This dish is famous not only among locals, but also attracts tourists who want to try the unique taste and texture of traditional Malay food.
Origin, History Tombstone Chocolate
The name "Chocolat Nisan" refers to the mixture of the main ingredient which is "nisan", a type of coconut sugar or melaka sugar, which is made from coconut sap that is cooked until thick and brown. This tombstone is produced through a traditional and careful process where coconut sap is collected and cooked for a long time until it thickens, then formed into hard sugar. The texture of this slightly hard but easily crumbled tombstone sugar provides the perfect base for creating delicious tombstone chocolates.
In the past, sugar and other sweeteners were hard to come by, so the local community relied on local resources such as coconut sap to make tombstones. This tombstone sugar is then used in various cuisines and sweets, including Coklat Nisan, which is a popular dessert in Terengganu.
Community and Local Traditions
Community and Local Traditions
In the traditional community of Terengganu, making Nisan Chocolate is often done in groups, involving family members and neighbors. This activity not only strengthens social relationships but also ensures that the traditional skills and knowledge of food preparation are passed down to the next generation. Through this group activity, the recipe and technique of making Chocolate Nisan can be handed down and maintained.
Video of the Manufacturing Process
Video of the Manufacturing Process
The process of making Nisan Chocolate involves several traditional steps that are passed down from generation to generation. Basic ingredients such as granulated sugar, grated coconut, and peanuts are combined to create a unique texture. Sometimes, a bit of sago flour is also added to help give it a smoother consistency and texture. All these ingredients are mixed and cooked together until they reach the desired consistency.
The cooked mixture is then poured into special molds or shaped by hand to form small pieces or circles. The shape produced often depends on the creativity of the maker and the traditions of each family. Some makers also add roasted peanuts to add flavor and crunch.
Main Ingredients
Main Ingredients
Gula Nisan (Gula Melaka) – The main ingredient that gives the sweet taste and special caramel aroma. This tombstone sugar is made from coconut sap that is cooked until thick and hard.
Grated Coconut – Finely grated coconut is used to give a slightly chewy texture and a fat taste to tombstone chocolate.
Rice Flour or Sago Flour – Used as a binder to help the mixture become firmer and easier to shape.
Sangai peanuts – Peanuts that have been roasted (roasted) and crushed coarsely to give a crunchy taste and texture in tombstone chocolate. There are also variations that use other nuts such as green beans or almonds.
Water - Used to dissolve granulated sugar and mix all other ingredients evenly.
Salt – A little salt is sometimes added to improve the overall taste.
Pandan leaves – Added during cooking to give a fragrant aroma. Pandan leaves are usually tied in the form of a knot and added to the mixture when cooking tombstone sugar.
Dry Coconut – Used as a decoration on top of finished tombstone chocolate or to roll up newly formed pieces of tombstone chocolate to add texture and flavor.
Taste and Texture
Taste and Texture
Terengganu Tombstone Chocolate has a rich sweet taste with a slight caramel aroma that comes from tombstone sugar. The grated coconut used provides a fatty flavor and a slightly chewy texture, while the peanuts add an element of delicious crunch. This combination makes Chocolate Nisan a satisfying snack, with a balance of sweetness and fat.
Conclusion
Conclusion
Nisan Terengganu chocolate involves a unique combination of history, geography, and culture, reflecting the way of life and values of the Terengganu community. From its origins as a traditional dish made using easily available local ingredients, to its role in strengthening community ties and as a symbol of tradition and cultural heritage, Terengganu Nisan Chocolate is more than just food. It is a symbol of the identity and pride of the Terengganu community that needs to be preserved and appreciated by future generations. This dessert can be found at Kedai Payang Market.
Image Credit
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