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CEK MEK MOLEK
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Introduction and history
Cek Mek Molek is one of the traditional dishes originating from the East Coast of Malaysia, particularly in Kelantan and Terengganu. It is a type of traditional kuih known for its sweet taste and soft texture on the outside with a sweet filling inside.
Cek Mek Molek is a result of traditional Malay cultural influences, especially from Kelantan. It uses simple ingredients that are easily found in rural areas and symbolizes authenticity and simplicity in Malay cuisine.
Function and Importance of Cek Mek Molek
Traditional Dish:
Cek Mek Molek is a symbol of the richness of cultural heritage and the authenticity of Malay cuisine. It is often served during special events such as feasts, celebrations, and family gatherings.
Appreciation for Natural Resources:
This kuih reflects the use of natural ingredients and local foods that are readily available in rural areas, such as sweet potatoes and sugar, highlighting the creativity and resourcefulness in Malay cooking.
Cek Mek Molek requires fresh and easily accessible ingredients. The main ingredients for making Cek Mek Molek are:
3-4 orange sweet potatoes
Wheat flour
A pinch of salt
Granulated sugar
Oil for frying
Preparation Steps:
Cut the sweet potatoes into large chunks and boil them until tender. Remove and let them cool.
Peel the skin and mash the sweet potatoes finely with a pinch of salt.
Gradually add wheat flour to the sweet potato mixture and knead until the dough no longer sticks to your hands.
Roll the dough into small balls and flatten them to a thickness of 1/2 cm. Place 1 teaspoon of granulated sugar in the center and seal tightly. Shape the dough into an oval with pointed ends.
Fry over medium heat until the surface of the kuih turns slightly brown.
Tips for Making Cek Mek Molek
The texture of orange sweet potatoes tends to be soft and requires slightly more flour during kneading to prevent sticking. During the shaping process, apply a little flour to your hands to make shaping the dough easier.
Reference Source
Bahan Bacaan
Hassan, N. H., & Abdullah, R. (2015). Warisan Hidangan Tradisional Pantai Timur. Kuala Lumpur: Dewan Bahasa dan Pustaka.
Zain, M. I. (2018). Rasa dan Tradisi: Hidangan Melayu Asli. Shah Alam: Penerbit Universiti Teknologi MARA.
Azman, A. (2020). Makanan Warisan Kelantan: Dari Dapur ke Meja. Kota Bharu: Pustaka Kelantan.
Tokoh (jika ada temu bual tokoh)
Location
State JKKN Contact Information
Encik Mohd Zanidizam Md Dila
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kelantan
Kompleks JKKN Kelantan
Lot 1993, Seksyen 49,Tanjong Chat,
15200, Kota Bharu,
KELANTAN DARUL NAIM
011-31922039
