Pinjaram, also known as penjaram, penyaram, kuih amik, kuih UFO, kuih telinga tikus or kuih cucur jawa is a traditional kuih for the Bajau/Iranun, Bruneian Malay people in Brunei and in the West Coast Division of Sabah, as well as for the Melanau in the Mukah Division of Sarawak and northern Malay people in Kedah of Malaysia.
Pinjaram is made of rice flour, corn flour, coconut milk, sugar, and cooking oil, with some creators use pandan-flavoured sugar instead of the normal sugar to produce a more tantalising aroma. In Sabah, there is three flavours and colours of pinjaram: the original-flavoured (yellow), pandan-flavoured (green) and brown sugar-flavoured (dark brown). A chocolate variant of pinjaram is also available. It is usually served during tea-time or for religious or cultural celebrations and can be found sold at most tamu (weekly market) in the region. In Sarawak, the penyaram made by Melanau community use a type of Sarawak palm sugar called apong sugar (gula apong).
In neighbouring Indonesia, there is an identical kue called pinyaram found in street stalls and warung in the country although its size is smaller than the most pinjaram in Malaysia. Despite pinjaram is being named by the northern Malay people in Kedah of West Malaysia as kuih cucur jawa, the origin of the name has nothing to do with Javanese or Indonesian people similar like the naming of bandung drink, bandung noodle (mee bandung) as well as the Filipino Java rice.
See also
- Æbleskiver - A similarly-fried Danish confectionery served with jam or powdered sugar.
- Khanom krok, a Thai dish
- Mont lin maya, a Burmese dish
- Neyyappam, a fermented South Indian sweet dumpling fried in Ghee
- Paddu, a fermented South Indian dumpling that can be made spicy with chillies or sweet with jaggery.
- Pinyaram, an Indonesian dish
- Poffertjes, a Dutch sweet dish
- Takoyaki, a Japanese dish
- Unni appam, a fermented South Indian sweet dumpling made with fruits like Jackfruit or Banana
References
