If Melaka is synonymous for the gula Melaka, Sarawak, on the other hand, is renowned for their gula apong, otherwise known as palm sugar. While these two natural sweeteners may seem similar, ‘gula Melaka’ comes from the Coconut Palm whereas the gula apong is produced from the sweet, watery sap that drips from cut flower buds of Nipah Palm Trees.
Used to sweeten food and beverages, the gula apong is a favourite ingredient in Sarawak’s local desserts or kuih. These sweet treats can be found all over town, particularly during the month of Ramadan, where an assortment of colourful kuih and cakes are available.
There’s plenty of yummy kuih made using the flavoursome gula apong and here are some bite-worthy ones to look out for.
Kuih Celorot wrapped with young coconut leaves
CELOROT
Making the celorot requires only a few ingredients namely rice flour, gula apong, coconut milk and water, which are stirred over the slow fire until it thickens. Once done, the mixture is poured into the casings, made from young coconut leaves. It is then steamed for another 30 minutes where that will leave a sweet aroma.
Perfect for breakfast or tea, a good celorot can be distinguished by its colour. The darker the brown, the better.
Ondeh-Ondeh filled with gula apong goodness! Image source via feasttotheworld.com
BUAH MELAKA @ONDEH ONDEH
This popular Nyonya kuih is a hit for its mini-explosion of oozing sweet gula apong syrup when you pop the green morsels in your mouth! Just imagining it our mouth salivates!
With main ingredients of glutinous rice flour and infused with pandan juice, they are formed into a dough and rolled into mini balls filled with finely chopped gula apong and cooked in boiling water before coated in shredded coconut.
Kuih Penyaram, a Sarawakian's favourite! Image source via groupsempornamari.blogspot.com
KUIH PENYARAM
Apart from its delicious taste, Sarawak’s kuih penyaram is also known for its distinctive feature. When the batter is fried in a small hollow wok, it expands resulting in a shape that looks very much like a sombrero or Mexican hat, which the local dessert is fondly known as.
The perfect kuih penyaram requires the right quantity of flour, sugar, water and gula apong. The mixture then left to be fermented for a few hours before fried till golden brown.
Who doesn't like sweet potato doughnut? A 'healthier' version, no? Image source via resepimiker.com
KUIH KERIA
While the increasing demand for doughnuts has launched an enormous range of flavours for the deep-fried yeast pastries, the local version of this bite-sized treat is equally as delicious.
Though made using the same method, what differs kuih keria from doughnuts is they are made with sweet potatoes. It is deep-fried until golden brown, the Sarawak version of doughnuts then coated with some syrupy gula apong.
A must-have during Ramadhan. Image source via astroawani.com
KUIH BONGKOL
The kuih bongkol is considered one of the most popular kuih during Ramadhan. This traditional delicacy of the Malay community in the state has been prevalent for decades and is a must-have treat during the holy month.
Made using rice flour, coconut milk and palm sugar, these three ingredients are mixed and then placed into banana leaves which have been folded and shaped like a small bag before finally steamed.
With just the right amount of sweetness, the kuih bongkol is always a favourite!
Hot day, icy sugary, nutty drink. Who will say no to that? Image source via Rebecca Lynne Tan
CENDOL
Besides delectable kuih, the gula apong is also great when added to thirst-quenching traditional ice-desserts such as cendol.
With its rich flavours of coconut milk, red beans, green cendol strips and fragrance of gula apong that never fails to delight and served with cold shaved ice, this too-good-to-pass dessert is easily found all over town and a crowd-pleaser, especially on hot days.
If you haven't ordered this in Kopitiam, please do not say you have come to Sarawak. Image source via kbgz.com.my
3 LAYER TEA
Unlike other drinks which mostly have a single colour tone, this well-loved beverage combines three shades of earthly tones that does the trick of elevating not only the look of the beverage but also the taste as well. Also known as the Three-Layer Tea (or locals called it Teh-C-Peng Special).
The first layer consists of pure Ceylon tea. The tea itself makes up a vital part of the drink. The taste of the tea must complement the other layers as well while producing a consistent tang along to it.
And the essence of these Three-Layer Tea lies in the bottom layer. The traditional milk tea would typically use brown sugar to sweeten the drink, or at most gula apong. However, the thing that entitled this typical milk tea to have the word “special” attached to it lies with the thick, dark looking syrup at the base of the drink.
GULA APONG ICE CREAM
Your trip to Sarawak is not complete unless you queue up for a gula apong soft-serve ice-creams! There are many options that served the tastiest ice-cream without feeling "too guilty". In fact, the gula apong ice-cream was such a hit, some entrepreneurs have opened up gula apong ice cream parlour in the heart of Kuala Lumpur!
