Kuih Sopang is made of bananas, glutinous rice flour, coconut milk, sugar, and salt, with a filling of grated coconut. This cake is named as such because it was taken in conjunction with the town of Sepang in Negeri Sembilan, which is called "Sopang" in the local dialect of the state.

As for how to cook it, the mixture is mixed until well mixed with bananas that have been mashed together with glutinous rice flour. Add coconut milk little by little and a little salt until the mixture becomes thick and well blended. Take a small amount of the mixture and roll it into small balls, then add grated coconut and shape it into an oval shape. Fry until cooked with a slow fire so that the filling and the shell of the cake are fully cooked.

In terms of appearance and shape, some people think Sopang is the same as Kuih Koci or Badak Berendam, but in fact, it is completely different in terms of process and taste.

Kuih Sopang is less popular among the younger generation as a daily food because it is sauced and considered to be frivolous to serve and eat. Its sticky broth causes one to be careful when eating it and to wash hands after enjoying it.


Lembaga Muzium Negeri Sembilan,  

Jalan Sungai Ujong, 70200 Seremban,  

Negeri Sembilan.