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KUIH SOPANG REBUS
No. 3B Kampong Bukit Perah
71500 Tanjong Ipoh, Negeri Sembilan
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Introduction and history
Kuih Sopang Rebus is a traditional Negeri Sembilan cake. The name comes from its shape, a flattened ball dough making it appear ‘half’ a ball or ‘separuh’ in Bahasa Melayu but pronounced ‘sopaghoh’ in the Negeri Sembilan dialect. Thus came the term ’sopang’.
This delicacy is made of glutinous rice flour, coconut milk, sugar, and salt, with a filling of grated young coconut. The dough is balled then flattened, filled with fillet, then delicately folded to resemble a curry puff. They are placed orderly in a container. The container then is put on the wooden sticks lining the pot with boiling water for steaming. The term sopang rebus is rather a misnomer because ’rebus’ means boiled. But the cake is just steamed, not boiled.
Kueh sopang is a favourite at breakfast, afternoon tea or breaking fast (as dessert) in the fasting month of Ramadhan.
INGREDIENTS FOR KUEH SOPANG REBUS
• 2 grated young coconut
• 2 pieces of granulated sugar or 1 cup of brown sugar mixed with 1/2 cup of granulated sugar
• 1/2 packet of glutinous rice flour
• 2 pandan leaves
• 2 cups of coconut milk
• A pinch of salt
• Water (to knead the flour)
HOW TO PREPARE
Making the Filling
1. Mix the grated coconut with sugar, brown sugar, two cups of water, and a pinch of salt.
2. Cook the mixture on slow fire.
3. Stir constantly.
4. Knot pandan leaves neatly and put it in.
5. Cook the filling till it is dry.
6. If necessary, add a little sugar.
Making the Coconut Milk Sauce
1. Mix one and a half tablespoons of glutinous rice flour, coconut milk, 1/2 tablespoon of sugar and a pinch of salt.
2. Boil it on a slow fire.
3. Stir the mixture constantly.
Making Kueh Sopang
1. Mix glutinous rice flour and a pinch of salt in a bowl.
2. Knead the flour with water.
4. Meanwhile, heat the banana leaves lightly on a fire to soften them and not tearing.
5. Line the container with these heated banana leaves.
6. Place the leaves properly (no gap in between) so that later the sauce stays in them, not spilling or leaking (if there are gaps the sauce will spill).
7. Take some dough, shape into a small ball and place it on a plastic sheet. Flatten the ball and place the filling in the middle of the flattened dough.
8. Cover the sopang with a piece of plastic. Brush a little water on the edge of the dough to make it sticky.
9. Fold the dough and press the edge of the sopang to stick it to the other edge.
10. Brush a little oil on the banana leaves. Arrange it on the leaves in the container, leaving some space in between.
11. Pour a little cooked coconut milk sauce over it, slightly covering them.
12. Immediately steam the sopang until they change colour (for 20 minutes).
13. Ready to serve.
Reference Source
i. Bahan Bacaan
ii. Tokoh: Puan Zainab binti Jamil (Ibu Soko Luak Ulu Muar)
Location
State JKKN Contact Information
Rosdianah binti Roman
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Negeri Sembilan
Kompleks JKKN Negeri Sembilan
Jalan Sungai Ujong
70200 Seremban
NEGERI SEMBILAN DARUL KHUSUS
06-767 6793/763 6308 / 761 0593
