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SPECIAL PENERAM

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Noor Zahirah٧April 14, 2020 at 11:17 AM
Terbaik Amiera Adilla
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Amiera Adilla Mohd ShariffudinApril 14, 2020 at 11:20 AM
Alhamdulillah... Tq zahirah
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UnknownApril 14, 2020 at 4:06 PM
Woweee.. X sabar nk try nih ..
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Aiman semApril 14, 2020 at 6:04 PM
Sedap tu laksam, terbaik Amiera Adilla.. Goodjob 👍
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Aiman semApril 14, 2020 at 6:05 PM
This comment has been removed by the author.
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UnknownApril 14, 2020 at 6:05 PM
Wow...👍miera
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Noor Zahirah٧April 15, 2020 at 8:52 AM
Ermmm sedap nya
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THE SPECIAL OF KUIH PENERAM

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PENERAM The Indians call it adhirasam while the Malays refer to it as denderam, peniaram or cucur peneram . This sweetmeat originated from South India and is widely eaten during celebrations such as weddings and Deepavali. How the Malays adopted adhirasam and changed the name to denderam , however, remains a mystery. Despite its unique back story, denderam is a must in many homes during the Hari Raya celebration. This traditional kuih has now been commercialised, like many others, and can be found at R&R stops, pasar malam and shops all year round. And now there is a ready-made adhirasam mix, a foolproof method to get your dish right. The main difference between adhirasam and denderam is that the Indian version uses dried ginger and cardamom powder with rice flour and brown sugar while denderam is much simpler as only rice flour and...

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KUIH PENERAM Hello everyone, as we all know, Malaysia is popular with many kuih - muih tradisional at every state. The one that really make me interesting to write in my blog is about kuih peneram. It is because every Wednesday my friends and I went to Pasar Malam at our university, so we must buy the kuih peneram for enjoy our lunch. The taste of kuih Peneram is sweet and it shape version of the donut. It is called coq meneram by Kedah locals. Our country also called the Kuih Denderam and Kuih Telinga Keling. The ‘Kuih Telinga Keling’ version being less popular due to its now deemed derogatory connotation in reference to the long ago ethnic Indians who often sold them. According to The Star (July, 2014), the Indians call it adhirasam while the Malays refer to it as denderam, peniaram or cucur peneram . This sweetmeat originated from South India and is widely eaten during celebrations such as weddings and Deepav...

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