Kue pinyaram

Traditional Indonesian and Malaysian snack

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A plate of Kue Pinyaram

Kue Pinyaram is a traditional Indonesian and Malaysian snack, commonly found in the regions of Sumatra and Borneo. It is a type of kue, which refers to a variety of bite-sized snacks or desserts in Indonesia and Malaysia.

Etymology

The name "Pinyaram" is derived from the Minangkabau language, spoken by the Minangkabau people of West Sumatra. In Malaysia, it is often referred to as "Kuih Pinjaram" or "Penyaram".

Ingredients and Preparation

Kue Pinyaram is made from a simple batter consisting of rice flour, coconut milk, and palm sugar. The batter is traditionally fermented for several hours to achieve a light and airy texture.

Cooking Method

The batter is poured into a small, round mold and deep-fried until golden brown. The frying process gives Kue Pinyaram its characteristic crispy edges and soft, chewy center. The use of palm sugar imparts a rich, caramel-like flavor to the snack.

Cultural Significance

Kue Pinyaram is often served during traditional ceremonies and festive occasions, such as weddings and religious celebrations. It is a popular choice for Idul Fitri and Hari Raya Aidilfitri festivities, where it is shared among family and friends.

Variations

While the basic recipe remains consistent, there are regional variations in the preparation of Kue Pinyaram. Some versions may include additional ingredients such as banana or pandan leaves for added flavor and aroma.

Related pages

• Kue
• Indonesian cuisine
• Malaysian cuisine
• Minangkabau people