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KUIH SOPANG KUKUS
No. 3B Kampong Bukit Perah 71500 Tanjong Ipoh, Negeri SembilanPicture
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Introduction and history
Kuih Sopang Kukus is a traditional Nusantara kuih popular among the Malay community in several Malaysian states, such as Johor and Melaka. This kuih is passed down from generation to generation and is part of the local food culture, especially in rural areas. It is believed to have existed for hundreds of years. This kuih is often served at special occasions and religious events. The influence of trade and cultural mixing, especially with Indian and Arab traders, also contributed to the development of Kuih Sopang Kukus as a traditional dish that is highly valued in the local culture.
Kuih Sopang Kukus plays an important role in strengthening cultural and social relations in Malaysian society. As a traditional dish, it is not only served on special occasions and religious events but is also a symbol of cultural heritage passed down from generation to generation. Preparation often involves collaborative activities aimed at strengthening community relations and instilling the values of cooperation and patience. Furthermore, this confectionery also symbolize local cultural identity and pride in culinary heritage, ensuring that traditional values remain in the modernization context.
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Ingredients
Rice flour - 200 grams
Grated coconut - 1 piece (take the white part only)
Palm sugar - 150 grams, finely sliced
Granulated sugar – 50 grams
Water – 300 ml
Pandan leaves – 2 leaves, knotted (for aroma)
Salt – A pinch, to add flavor
Kuih Sopang Kukus is ready to be enjoyed as a soft and traditionally flavored sweet treat.
Simple Preparation Method
Dissolve palm sugar and granulated sugar with water over medium heat with pandan leaves until the sugar dissolves completely.
Filter the sugar solution to remove impurities, and let it cool.
Mix the rice flour with the sugar solution and grated coconut, mix until combined.
Add a little salt to add flavor.
Pour the mixture into a pan that has been lined with banana leaves or greased with oil.
Steam for 30-40 minutes or until the kuih is cooked and chewy.
Let cool before cutting and serving.
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Reference Source
Bahan Bacaan
Drs. Shamsuddin Ahmad. (2024). Kuih Sopang Kukuh Institut Alam dan Tamadun Melayu (ATMA), Universiti Kebangsaan Malaysia. https://www.malaycivilization.com.my/items/show/95155
Rusul Ismail. (2021). Resipi Kuih Sopang Kuih Tradisi Negeri Sembilan, Rupanya Ada Teknik Guna Sapu Tangan. Sirap Limau. https://siraplimau.com/resepi-kuih-sopang/
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
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