THE SPECIAL OF KUIH PENERAM

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 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 gula melaka or palm sugar are used.

The main of peneram is rice flour and gula melaka or palm sugar are used. As we all know, the rice flour have benefit for our healthy. According to NDTV Food (October 13, 2016) ,rice flour, also called rice powder, is a form of flour made from finely milled rice. During the milling process, grinding flour is one way to make use of any damaged or broken grains which can't be used as they are. Production of this flour may include both white or brown rice grains and it can be used for all kinds of baked goods.Rice flour and rice starch are two different things. Rice starch is produced by steeping rice in Iye. Rice flour, on the other hand, is the ground version of the rice itself, as mentioned above. Rice flour is a staple food in Southeast Asia, Japan and India. The health benefits of rice flour is high in protein and vitamins (note that flour from brown rice contains a higher level of B vitamins). The primary difference between brown and white rice is the husk. During milling, the removal of the husk produces white rice. However, the husk of brown rice is left intact, making it more nutritious and a good selection when considering fiber, vitamins and nutrients such as calcium and zinc.The best thing about rice flour is that it is easily available and is inexpensive. It has all the qualities of wheat flour that we are so used to. It binds well, tastes good and is so easy to use. In terms of nutritional content, rice flour isn't very short of wheat flour. It is just slightly higher in calorie content. Between both brown rice and white rice flour, I prefer to use brown rice flour and mill the flour in my exclusively 100% gluten free kitchen. Remember milling the flour is a process that should be done in an exclusive facility otherwise it will be full of cross contamination.

Peneram is one of the easy make kuih in Malaysia. For  making peneram, only a few  ingredients needed which is rice flour, brown sugar, sugar and water. Below , I will guide you on how to make easy peneram . I am pretty  sure all of you can make it. Let take a look how to make the Peneram.

Ingredients:

4 cups of rice flour
2 glasses of brown sugar
2 glasses of water
1 glass of granulated sugar
1 cup wheat flour
the oil for frying

Method of cooking :

1. mix the brown sugar, sugar and water. Then cook over the fire until the sugar is crushed and boiled.
2. Sugar water filter that still hot into the rice flour and then stir. Enter the wheat flour and stir again until it gets ruined. When it is true the shape becomes dough and marinade for 2 - 3 hours.
3. Take a little, then shape into rounded reference, if you have expert can be round shape for hand. Then make a hole in the middle of the hand.
4. Heat a lot of oil in the cauldron but make sure the oil is not too hot or less hot because it will not be pretty, then fry until arise and always back and forth to cook evenly.

 Above is the ingredients needed  to make  peneram and also the method of cooking. For me , it is really easy to make peneram. We just only need a few ingredient. This ingredient also easy to get,. We only need to find it in the convenience store and supermarket. 

to be continued ...