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To produce kuih peneram that is delicious, crispy on the outside and soft on the inside, a few basic ingredients are required. Although the recipe appears simple, the balance of measurements is crucial to ensure the perfect texture and flavour of this traditional delicacy. Below are the complete ingredients with their measurements commonly used in the preparation of traditional kuih peneram:

• 2 cups rice flour – the main ingredient that forms the texture.

• 2 tablespoons wheat flour – acts as a binder so that the dough does not break apart during frying.

• 1 cup palm sugar/coconut sugar/cane sugar – provides a rich sweetness and fragrant aroma.

• 3/4 cup filtered water – used to dissolve the palm sugar before mixing with the flour.

• 1 pandan leaf – washed and tied into a knot to enhance aroma while boiling the sugar syrup.

• 1/2 teaspoon edible lime water (optional) – adds slight elasticity and chewiness to the kuih.

• Cooking oil (sufficient amount) – for deep-frying the kuih peneram until golden brown.

Preparing kuih peneram requires careful attention, as the balance of the dough determines whether the final texture will be crispy or soft. Although the process may appear simple, several important steps must be followed to ensure that kuih peneram turns out perfectly. The preparation steps are as follows:

Step 1: Preparing the sugar syrup

• Place the palm sugar and water into a pot.

• Add the knotted pandan leaf to enhance the aroma.

• Cook over low heat until the sugar dissolves completely.

Step 2: Boil the sugar syrup

• Once the mixture begins to boil, increase the heat slightly and stir continuously for about 15–20 seconds.

• Turn off the heat and allow the syrup to cool until lukewarm.

Step 3: Mixing the flour batter

• Sift the rice flour into a large mixing bowl.

• Gradually pour in the lukewarm palm sugar syrup through a strainer while mixing.

• Stir the mixture well until it is evenly combined.

Step 4: Forming a thick paste

• Continue stirring until the mixture forms a thick, ribbon-like batter.

• If the batter is too stiff, add a little hot water to soften it.

Step 5: Resting and fermenting the dough

• Allow the mixture to cool slightly, then knead it briefly by hand.

• Cover the bowl and let the dough ferment for at least 6 hours at room temperature.

• This fermentation process is essential for producing a soft interior and creating airy pockets within the kuih peneram.

Step 6: Re-kneading the dough

• After fermentation, knead the dough again until soft.

• If cracks appear, add a small amount of hot water to restore elasticity.

Step 7: Shaping the kuih

• Roll out the dough and cut it with a round cutter, about 3 inches in diameter.

• Make a hole in the centre using a skewer, chopstick, or a small doughnut cutter.

• Alternatively, roll the dough into small balls, flatten them slightly, and poke a hole in the middle by hand.

Step 8: Frying the kuih peneram

• Heat sufficient cooking oil in a wok over medium heat.

• Drop the shaped dough into the hot oil and fry until golden brown.

• Flip the kuih occasionally to ensure even cooking on both sides.

Step 9: Serving

• Remove the fried kuih peneram and drain excess oil.

• Let them cool slightly before serving.

• Kuih peneram is best enjoyed fresh, crispy on the outside yet soft on the inside, especially when paired with a cup of hot tea or coffee.

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