ARTS AND CULTURE INFORMATION GATEWAY
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No 26, Jalan Ros, Felda Bukit Batu, 81020, Kulai, Johor
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Introduction and history
Pulut kacau, also known as wajik in some regions, is one of the traditional culinary heritages of the Malay community, rich in cultural and historical value. This dessert is made from basic ingredients such as glutinous rice, coconut milk, palm sugar, and granulated sugar, combined to create a sweet and creamy flavor with a chewy and slightly sticky texture. The simplicity of its ingredients is complemented by its unique taste, making pulut kacau a timeless favorite.
Pulut kacau is not only popular among the Malay community but is also appreciated by people of various ethnicities in Malaysia. The fragrant aroma of palm sugar used in this dessert represents the traditional identity and distinctive local flavor. Despite the emergence of many modern desserts, pulut kacau remains relevant and cherished because it evokes nostalgia for the past and serves as a bridge between generations. It is also often given as a gift to guests at certain events, further reinforcing its role in the customs and traditions of the community.
This dessert is often prepared for special occasions such as weddings, engagement ceremonies, prayer feasts (kenduri doa selamat), as well as festivals like Hari Raya Aidilfitri and Aidiladha. In the tradition of the Malay community, pulut kacau is not merely a dish but also a symbol of the host's appreciation and hospitality toward their guests. The preparation of pulut kacau, which requires meticulous attention, patience, and time, reflects the spirit of cooperation (gotong-royong) and dedication that are integral to the traditional Malay way of life.
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The main ingredients for making Pulut Kacau are glutinous rice, coconut milk, palm sugar, and pandan leaves.
The following is the preparation method for Pulut Kacau:
1. Wash the glutinous rice thoroughly and soak it for more than 2 hours. Then, drain the soaking water.
2. Steam the glutinous rice until it becomes fluffy, then set it aside.
3. Cook palm sugar with a cup of water in a pan, adding pandan leaves for a fragrant aroma. Once dissolved and cooked, strain the sugar syrup.
4. In a separate pan, cook fresh coconut milk with the strained sugar syrup until the mixture thickens.
5. Once the coconut milk and sugar mixture become thick, add the steamed glutinous rice. Lower the heat but do not turn off the stove.
6. Stir the glutinous rice in the pan until it is well mixed with the coconut milk and sugar mixture.
7. Once the glutinous rice is evenly coated and blended, turn off the heat and transfer the pulut kacau into a container. It is now ready to be enjoyed.
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Reference Source
i. Bahan Bacaan
Idea Bisnes Bulan Puasa. (2007). Malaysia: PTS Professional Publishing.
Location
State JKKN Contact Information
Encik Mohammad Salleh bin Mahmud
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kedah
Kompleks JKKN Kedah
Lot PTD 400, Pumpong
05250 Alor Setar
KEDAH DARUL AMAN
011-10899646
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