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BUTIR NANGKA
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Introduction and history
Butir Nangka is one of the popular traditional kuih (desserts) in Malaysia, especially in the East Coast states such as Kelantan and Terengganu. It derives its name from its small, oval shape that resembles jackfruit seeds. In some sources, it is also known as "Bubur Nangka" or "Kuih Nangka."
This kuih is part of the Malay culinary heritage that has existed since ancient times. It is often prepared for weddings, feasts, or celebrations such as Hari Raya. Butir Nangka is believed to have originated from Malaysia's East Coast, particularly in Kelantan and Terengganu, but is now known throughout the country. This kuih is also considered a traditional dessert served at casual gatherings and is a sweet dish ideal as a dessert after a heavy meal.
The Role of Butir Nangka in Culture
Traditional Dish:
Butir Nangka is often served as a dessert in special ceremonies and serves as a social symbol in Malay culture.
It is also part of celebrations such as Hari Raya and feasts among the Malay community in the East Coast.
Preservation of Heritage:
Butir Nangka is an example of Malay food heritage that continues to be preserved by the current generation. It serves as one way to maintain cultural identity through traditional food.
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Butir Nangka uses simple, easily accessible ingredients from local markets. The following are the ingredients used to make Butir Nangka:
Dough Ingredients:
Glutinous Rice Flour: The main ingredient to create a chewy dough.
Pandan Water: Provides softness to the kuih and gives it a green color.
A small amount of lime water.
Salt.
Sauce Ingredients:
Coconut milk.
Pandan leaves: Adds natural aroma to the kuih.
A small amount of fenugreek seeds.
Granulated sugar.
Salt.
Here are the steps to prepare Butir Nangka:
Steps for the Butir Nangka seeds:
Heat water in a pot.
Mix lime water with water and salt. Gradually pour it over the glutinous rice flour. Knead until it forms a soft dough.
Divide the dough and knead it with a few drops of your preferred coloring until evenly mixed.
Pinch small pieces of the dough and shape them into oval shapes. Repeat until all the dough is used up.
Boil the shaped dough pieces in the heated water until they float to the surface. Scoop them into a bowl of plain cold water.
Steps for the sauce:
Heat the coconut milk over low heat.
Add fenugreek seeds and pandan leaves.
Then, add the Butir Nangka pieces that have been strained from the soaking water.
Add sugar and salt to taste.
Stir the sauce gently until it boils, then turn off the heat.
Reference Source
Bahan Bacaan
Ahmad, R., & Ismail, Z. (2020). "Butir Nangka: Kuih Tradisional dari Pantai Timur." Jurnal Warisan Makanan Tradisional, 13(1), 102-113.
Razali, M. S., & Karim, N. H. (2021). "Butir Nangka dan Pengaruhnya dalam Makanan Melayu." Journal of Malay Gastronomy, 9(4), 67-78.
Nor, N. A., & Sulaiman, R. (2019). "Pemeliharaan Kuih Tradisional: Butir Nangka." Jurnal Pengkajian Budaya Melayu, 10(3), 90-105.
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
