Photo 1: Kuih Dangai

                                                                                                Source: CitarasaWan.Blogspot

Kuih Dangai is a traditional Malaysian dessert that is especially popular in the northern region of Peninsular Malaysia, particularly in the state of Perlis. This delicacy is made from a mixture of grated coconut, glutinous rice flour, and sugar (usually palm sugar), and is then baked in a special mould that produces a crispy outer layer and a soft, chewy interior. The fragrant aroma of roasted coconut makes this kuih a favourite treat, especially when served during afternoon tea or as a light dessert.

In terms of origin, Kuih Dangai is believed to have emerged from the creativity of rural communities who made use of locally available ingredients such as coconut and glutinous rice flour. It was traditionally prepared during festive seasons or communal gatherings, often carried out in the spirit of ‘Gotong-Royong’ (communal cooperation). The process of baking over charcoal requires a certain skill to control the heat and ensure that the kuih is evenly cooked without burning. However, today, many opt to use modern appliances such as ovens and air fryers to simplify the baking process and save time.

This kuih is also known as "Kuih Rangin" in several southern states like Johor and Melaka, with slight variations in flavour profiles and preparation methods. The spread of Kuih Dangai across Malaysia reflects its broad acceptance and enduring status as part of the Malay culinary heritage, particularly rooted in the state of Perlis.

Although Kuih Dangai is becoming increasingly rare in urban areas, there remains a dedicated group of traditional food enthusiasts and small-scale vendors striving to preserve this heritage through online sales, farmers’ markets, and heritage food promotion programmes for passionate lovers of traditional sweets.