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KUIH TEPUNG SERUNAI
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Introduction and history
Kuih Tepung Serunai originates from the traditional culinary practices of the Malay community in Kelantan. The name of this kuih (traditional dessert) is inspired by its resemblance to a serunai, a traditional Malay musical instrument that is long and cylindrical, commonly used in cultural performances such as Wayang Kulit. The name reflects the close connection between art, culture, and food in Malay traditions. This kuih represents the creativity of the Malay community in creating unique traditional desserts, aligning their shapes with local cultural elements. The name "Tepung Serunai" is derived from the main ingredient, rice flour (tepung beras), which is widely used in Kelantanese traditional cuisine.
Features of Kuih Tepung Serunai
Shape: The kuih is usually shaped like small rolls or long tubes, resembling the serunai musical instrument.
Taste: A balanced flavor of sweetness, richness from coconut and palm sugar, and a fragrant pandan aroma.
Texture: It has a soft, chewy, and slightly rich texture.
Color: Typically consists of two layers in brown and white.
The function and role of Kuih Tepung Serunai are not limited to being a food item. It also reflects the cultural uniqueness of the traditional Malay community, especially in Kelantan. This kuih plays an important role in social, cultural, and culinary heritage contexts. It is one of the traditional delicacies often served at various events. As a light snack, it caters to the tastes of the community who enjoy the sweet and creamy flavors of coconut.
Ingredients for the Bottom Layer:
2 tablespoons of sugar
1½ pieces of palm sugar (gula Melaka)
1½ cups of water
1 pandan leaf
40g rice flour
20g tapioca flour
1 teaspoon of lime water (air kapur)
Ingredients for the Top Layer:
3 tablespoons of rice flour
1 tablespoon of wheat flour
1½ cups of moderately thick coconut milk
1 teaspoon of fine salt
1 teaspoon of sugar
Other Ingredients:
Banana leaves (enough to make cones or kelongsong)
Cook palm sugar, sugar, and pandan leaves over medium heat until the sugar completely dissolves. Let it cool.
Strain the mixture and combine it with the ingredients for the bottom layer. Cook over medium heat until the mixture thickens and becomes sticky.
Spoon or pipe the mixture into banana leaf cones (kelongsong) that have been prepared. Arrange the cones upright in the holes of a steamer to ensure stability.
Steam the mixture for 5 minutes.
Meanwhile, combine all ingredients for the top layer. Strain and cook over medium heat until the mixture thickens and becomes sticky.
Once the bottom layer is steamed, spoon or pipe the top layer mixture into the cones that already contain the bottom layer.
Continue steaming for approximately 10 minutes on low heat to prevent the banana leaf cones from tipping over.
Allow the kuih to cool completely before serving. The kuih is now ready to be enjoyed.
Reference Source
Bahan Bacaan
Abdullah, W. Z. (2012). Warisan Makanan Tradisional Melayu Kelantan. Kota Bharu: Penerbit Universiti Malaysia Kelantan.
Hamzah, A. (2015). Makanan Tradisional Pantai Timur: Kelantan dan Terengganu. Kuala Lumpur: Dewan Bahasa dan Pustaka.
Mohd Nor, S. R., & Zainuddin, N. H. (2018). "Kelestarian Warisan Makanan Tradisional Melayu: Kajian Terhadap Kuih Tradisional di Kelantan". Jurnal Warisan Melayu, 4(1), 45-58.
Zubaidah, S. (2019). "Pengaruh Budaya dalam Masakan Tradisional Kelantan". Jurnal Gastronomi dan Budaya, 6(2), 12-20.
Tokoh (jika ada temu bual tokoh)
Location
State JKKN Contact Information
Encik Wan Mohd Rosli bin Wan Sidik
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kelantan
Kompleks JKKN Kelantan
Lot 1993, Seksyen 49,Tanjong Chat,
15200, Kota Bharu,
KELANTAN DARUL NAIM
09-741 7000
