GLUTINOUS rice flour, coconut cream and white sugar transform the humble Kuih Cecemek from Perak into a special dessert for Ramadan.
The St Regis Kuala Lumpur executive pastry chef Azizul Bistaman said he tracked down a relative’s friend from Batu Gajah to learn the recipe for the elegant yet simple treat.
“Kuih Cecemek is like onde-onde, but with sugar sprinkled on top.
“It is almost impossible to find commercially. Only a handful of people know how to make it.”
Curious diners can watch a cooking demonstration of the kuih when they drop by the hotel’s “Malam Warisan Melayu” buffet to break their fast.
After forming a well in a small ball of dough, the chef fills it with granulated sugar and pours coconut milk over the kuih before steaming them.
“The gentle heat dissolves the sugar and gelatinises the coconut milk, resulting in a luscious, creamy and sweet delight,” said Azizul.
Celebrating local heritage and inspired by the elegance of the wau (traditional kite), “Malam Warisan Melayu” takes diners on an exploration of forgotten flavours from various Malaysian states.
Executive chef Nor Azizi Taslim said the hotel’s culinary team customarily takes this path during Ramadan.
“We also explore forgotten cuisines and recreate them for a taste of nostalgia,” he said.
“But favourites such as Rendang Tok Short Ribs will always be featured, because some guests come just for that.”
Diners can also indulge in various kerabu and sambal that complement the array of ulam-ulaman (raw salad).
Meanwhile, for a taste of the East Coast, there is the classic Kelantanese Kerutuk Ayam Seri Mawar, featuring a complex blend of toasted spices and thick coconut cream.
Those who love stink bean will enjoy Sambal Petai Udang Harimau Daun Cekur from Melaka, with petai and succulent tiger prawns cooked in a vibrant sambal, enhanced by the peppery sand ginger leaves.
The Penanggah Kari Sotong Kayu Manis from Penang – a bold, northern-style curry – is a delight to enjoy.
Other state highlights include Sotong Sumbat Gulai Daun Limau Purut (Terengganu), Asam Pedas Ikan Jenahak Umbut Keladi (Johor), Kambing Salai Gulai Terung Pipit (Selangor), Pindang Ikan Jenahak Rebus Timun Tua (Kedah) and Udang Harimau Masak Lemak Cili Api Belimbing Buluh (Melaka).
For a sweet ending to the meal, the dessert section offers Yuzu Lemon Carrot Cake, Honey Jackfruit Upside Down Cake, Som Som Gula Melaka, Tropical Fruit Pavlova, Mango Lime Cheese Cake and assorted chocolate-coated dates.
The buffet is served at The Reading Room from 6.30pm to 10.30pm.
Priced at RM298nett per adult and RM149nett per child, it is available until March 18.
THE READING ROOM, Level 2, The St Regis Kuala Lumpur, 6, Jalan Stesen Sentral 2, Kuala Lumpur Sentral, Kuala Lumpur. (03-2727 6696)
This is the writer’s personal observation and is not an endorsement by StarMetro.
