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WADAI
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Introduction and history
Wadai Kipeng, also known as Gayam by the Banjar Alai community in Johor, is a traditional dish resembling desserts such as Puteri Mandi and Bubur Candil. Made from glutinous rice flour mixed with salted water and a small amount of lime water, the dough is kneaded into small balls before being cooked. This dish holds cultural significance within the Banjar community, reflecting their culinary heritage and communal spirit.
Wadai Kipeng is often served at religious and social events such as thanksgiving ceremonies (kesyukuran), weddings, potong jambul (baby hair-cutting ceremonies), and circumcisions. It symbolises the values of gotong-royong (mutual cooperation) and familial bonds within the Banjar community while preserving their culinary traditions.
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The key ingredients for preparing Wadai Kipeng include:
Glutinous rice flour: Forms the base dough.
Salted water: Adds flavour and aids in dough formation.
Lime water: Enhances dough elasticity.
Coconut milk: Used for the sauce.
Palm sugar and white sugar: Sweeten the sauce.
Pandan leaves: Add fragrance to the sauce.
Essential equipment:
Mixing bowl.
Pot for boiling.
Ladle for stirring.
Steps for preparing Wadai Kipeng:
Prepare the dough: Mix glutinous rice flour with salted water and lime water to form a non-sticky dough.
Shape the balls: Knead the dough into small balls and press the centre to create an indentation.
Cook the balls: Boil the dough balls in water until they float, indicating they are cooked.
Prepare the sauce: Simmer coconut milk with palm sugar, white sugar, and pandan leaves until fragrant and well-blended.
Combine: Add the cooked balls into the sauce and let them absorb the flavours.
Serve: Serve warm as a dessert.
For added variation, Wadai Kipeng can be enriched with durian for a more indulgent flavour profile
There are no specific individuals associated with the creation or popularisation of Wadai Kipeng within the Banjar community in Malaysia. However, the older generation plays a vital role in passing down recipes and preparation techniques to younger generations, ensuring the continuity of this culinary heritage.
Reference Source
Bahan Bacaan
Jabatan Kebudayaan dan Kesenian Negara. (t.t.). Wadai. Dicapai pada 18 Disember 2024, daripada https://pemetaanbudaya.jkkn.gov.my/senibudaya/detail/702/pengenalan
Jahdiah. (2022). Leksikon dalam upacara adat Bapalas Bidan pada masyarakat Banjar. Prosiding Seminar Nasional Linguistik dan Sastra (SEMNALISA II), 2022, 30 Julai. Dicapai daripada https://e-journal.unmas.ac.id/index.php/semnalisa/article/view/4737
Location
State JKKN Contact Information
Puan Norazlina binti Othman
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Johor
Aras 6 Kiri, Wisma PERKESO
No 26, Jalan Susur 5
Off Jalan Tun Abdul Razak, Larkin
80200 Johor Bahru
JOHOR DARUL TAKZIM
07-224 8270 / 223 1249
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