Pinjaram

Pinjaram

A plate of Pinjaram

Pinjaram, also known as Penyaram, is a traditional Malay and Indonesian snack that is popular in Malaysia, Indonesia, and Brunei. It is a type of kuih, which refers to a variety of bite-sized snacks or desserts found in Southeast Asia.

Ingredients and Preparation

Pinjaram is made from a simple batter consisting of rice flour, coconut milk, and palm sugar. The batter is mixed until smooth and then left to rest for a few hours to allow the flavors to meld and the batter to thicken slightly.

The preparation of Pinjaram involves frying the batter in hot oil. A small ladle of batter is poured into the oil, where it spreads out into a thin, round shape. As it cooks, the edges become crispy while the center remains soft and chewy. The result is a sweet, fragrant snack with a unique texture.

Cultural Significance

Pinjaram is often served during festivals, weddings, and other special occasions. It is a popular choice for iftar, the meal that breaks the fast during the month of Ramadan. The snack is cherished for its simplicity and the nostalgic memories it evokes for many who grew up enjoying it.

Variations

While the basic recipe for Pinjaram remains consistent, there are regional variations in its preparation. Some versions may include additional ingredients such as banana or pandan leaves to enhance the flavor and aroma. In certain areas, the batter may be colored with natural dyes to create a more visually appealing snack.

Related Pages

• Kuih
• Malay cuisine
• Indonesian cuisine
• Coconut milk
• Palm sugar