Pinjaram

Pinjaram is a traditional Indonesian and Malaysian dessert. It is a type of fried dough that is popular in the Malay Peninsula, Borneo, and Sumatra. The dessert is also known in some regions as Cucur or Kuih cucur.

Origin and Etymology

The term "Pinjaram" is derived from the Malay word pinjam, which means "to borrow". This is likely a reference to the borrowing of culinary influences from various cultures in the creation of this dessert. The alternative name "Cucur" comes from the Malay word cucur, meaning "drip" or "drop", which describes the method of dropping the batter into hot oil to cook.

Preparation

Pinjaram is made from a batter consisting of rice flour, coconut milk, sugar, and yeast. The batter is mixed until it reaches a smooth consistency, then left to rest to allow the yeast to ferment. Once the batter is ready, it is dropped by spoonfuls into hot oil and fried until golden brown. The result is a crispy on the outside, soft and fluffy on the inside dessert that is typically served with a dusting of powdered sugar or a drizzle of palm sugar syrup.

Cultural Significance

Pinjaram is often served during special occasions and celebrations such as Eid al-Fitr, Chinese New Year, and Diwali. It is also a popular street food and can be found at local markets and food stalls throughout Indonesia and Malaysia.

Variations

There are several variations of Pinjaram, including those that incorporate different ingredients such as pandan leaves for flavor and color, or those that are filled with sweet or savory fillings. In some regions, Pinjaram is also made into different shapes and sizes.

See Also

• List of doughnut varieties
• List of fried dough foods
• List of Indonesian desserts
• List of Malaysian desserts

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