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Introduction and history
Kuih Qasidah, also known as Kuih Hasidah, is one of the traditional delicacies originating from the state of Kedah. According to oral historical accounts, Kuih Qasidah is believed to have its roots in the Arab region and was introduced by Arab descendants who migrated and settled in the area. Besides Kedah, this kuih is also popular in the state of Terengganu, where there is a notable difference in its color: the Terengganu version is yellow, while the Kedah version is translucent white.
Kuih Qasidah is considered a classic delicacy due to its creamy, sweet flavor, making it especially popular during the month of Ramadan. It was a preferred choice among earlier generations as a dish for breaking fast due to its delicious taste. Additionally, it is also suitable to be served as an afternoon snack alongside coffee or hot tea.
In terms of preparation, Kuih Qasidah is relatively simple to make but requires precise techniques. The mixture must be cooked until it achieves a thick and glossy texture. Once cooked, the kuih is garnished with fried onions sautéed in ghee, enhancing its aroma and flavor. This makes Kuih Qasidah not only delicious but also unique in terms of its presentation and taste.
Kuih Qasidah serves various purposes, particularly in the context of culture, tradition, and social life:
Traditional Dish During Ramadan:
Kuih Qasidah is often served as a dish to break the fast during Ramadan due to its sweet and creamy taste, which helps to restore energy after fasting.
Symbol of Cultural Heritage:
This kuih represents the unique cultural heritage of the Malay community, especially in Kedah and Terengganu. It also reflects the influence of Arab cuisine that has been integrated into local traditions.
Celebratory and Festive Dish:
Kuih Qasidah is commonly served at various celebratory events such as weddings, thanksgiving ceremonies, and festivals. Its simple yet elegant preparation makes it a suitable choice for both formal and informal occasions.
Afternoon Tea Snack:
In addition to being a dish for breaking fast, this kuih is also popular as an afternoon snack, often paired with coffee or hot tea, making it part of a leisurely routine in the community.
Community Bonding Medium:
In earlier times, the preparation of Kuih Qasidah was done collectively in a communal setting, symbolizing unity and family bonds. The process of making it strengthened relationships among community members and families.
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1 cup wheat flour
1 ½ cups water
¼ cup sugar
½ teaspoon salt
1 teaspoon slaked lime water (air kapur)
1 cup thick coconut milk
2 pandan leaves
1 tablespoon cooking oil
5 shallots
Salt
1) Mix the flour, water, sugar, salt, and slaked lime water in a pot, stirring until well combined.
2) Cook the mixture over medium heat while stirring continuously to prevent it from burning.
3) Add the coconut milk and pandan leaves to the mixture, and stir gently until it thickens and becomes glossy.
4) Pour the cooked mixture into a greased mold.
5) In a separate pan, fry the sliced shallots until golden brown.
6) Sprinkle the fried shallots over the surface of the kuih and let it cool before serving.
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Reference Source
i. Bahan Bacaan
Kompilasi Masakan Utara. (n.d.). (n.p.): Alaf 21.
https://foodtrail.my/my/kulim/
Location
State JKKN Contact Information
Encik Mohammad Salleh bin Mahmud
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Kedah
Kompleks JKKN Kedah
Lot PTD 400, Pumpong
05250 Alor Setar
KEDAH DARUL AMAN
011-10899646
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