Under wraps: Kuih bongkol remains a top choice among Sarawakians. — Bernama
KOTA SAMARAHAN: As the Maghrib call to prayer echoes throughout Sarawak, signalling the moment to break fast, one particular delicacy frequently becomes the highlight on dining tables – kuih bongkol.
For those tasting it for the first time, its silky, custard-like texture melts in the mouth, leaving a rich and creamy sweetness.
Made from a blend of fresh coconut milk and gula apong – a fragrant nipah palm sugar native to Sarawak – this traditional treat is a must-have during Ramadan.
According to kuih vendor Sainah Salleh, 58, the secret to an authentic kuih bongkol lies in steaming it within banana leaves, which enhances its aroma and flavour.
“I inherited this recipe from my mother, and it has been passed down through generations. The younger ones must learn how to prepare and wrap it properly to ensure this tradition lives on,” she told Bernama.
For the past 15 years, she has been selling the cakes throughout Ramadan.
Despite the passing years, this traditional treat – now priced at RM2 per piece – remains a top favourite among her customers.
Customer Syakila Isyak, 31, said the cakes remind her of home.
“Every Ramadan, my family makes sure there is this kuih on the table. It’s a tradition for many Sarawakian households because it represents our cultural heritage.
“Some villages even serve kuih bongkol after Tarawih prayers at mosques and surau,” she shared.
Meanwhile, Azizah Ismawi, 36, believes that, despite its lesser-known status outside Sarawak, kuih bongkol holds a special place in the hearts of the locals.
“This kuih is more than just food. It carries stories, memories and a legacy that we must preserve for future generations,” she said.
