Peneram - It's snacking time!

Hello guys, as we all know, Malaysia is popular with many sort of 'kuih'. The one that really lead my writing is about kuih peneram. According to The Star (July,2014), the Indians call it adhirasam while the Malays refer to it as denderam, peniaram or cucur peneram. This sweetmeat originated from South India and is widely eaten during celebrations such as weddings and Deepavali. Now, kuih peneram is popular among all Malaysian as a snack at the tea time. Most of us know the existence of this snack as we can found it at street stall, night market and any shop. Peneram well known among Malaysian because of its taste eventhough often controversial, but it continued the demand by the community since ancient times.

Peneram is very popular among people in ancient time but also be the favourite among present generation. The main ingredient for making this snack is rice flour. For your information, rice flour is a flour that is processed from BERAS (Oryza sativa), a type of 'gluten-free' flour made from refined rice. The flour is widely used in traditional cakes such as apple cakes, pies, pies, and also as a base ingredient for mixing fried cakes, banana fries, yogurt fries and so on. Rice flour is also used as a base for the production of vermicelli and laksa. Rice flour is ideal for frying bananas for banana, sweet potato, yams, chives and so on. If you go to Terengganu and like to eat fried squid, fried fish, fried crab then the ingredient used is this type of flour. There are 3 types of rice flour branded Elephant Brand sold in the market. This Siamese rice flour with an elephant logo is usually imported from Thailand. However, some do not feel the difference in the plastic packaging. The first type is the SATU GAJAH which is perfect for frying banana, mussels, yams, cakes and so on.The flour is very fluffy and if the spice adds to it. It is also ideal for making Rempeyek and Tumpi snack. The second type is TIGA GAJAH, very suitable for traditional kuih such as for example kuih koci, kuih apam, peneram. It gives softness to many types of steamed cookies. The third is a type of LIMA GAJAH that are allegedly best suited for making laksa noodles and various types of noodles. This type of rice flour with the brand name TERATAI is also considered to be good for making rempeyek and apam which is more crunchy and thick.

Peneram is one of the easy-make kuih in Malaysia. For making peneram, only a few ingredients needed which is rice flour, flour, brown sugar, sugar and water. Below, I will guide you on how to make easy peneram. I'm pretty sure all of you can make it. Let take a look!

Sumber : Google 

Ingredients :

250g rice flour

250g brown sugar

250g sugar

125ml water
50g flour

Methods :

1) Mix rice flour and flour together.

2) Cook sugar with water until it dissolved, but not too long time.

3) Pour the melted sugar into the flour and mix it together using spatula. Be carefull of the hot melted sugar.

4) Leave the dough overnight. The mixture will form a dough.

5) Then, take the dough and roll out instantly.

6) Add little cooking oil to avoid the dough from sticky.

7) Cut the dough using doughnut cutter.

8) Deep fry them in hot oil untill it arise.

9) Peneram is ready to be serve!

Above is the ingredients needed to make peneram and also the method of cooking. For me, it is really easy to make peneram. We just only need a few ingredient. This ingredients also easy to get. We only need to find it in the convenience store and supermarket. 

In conclusion, peneram is well-known in Malaysia. This snack can be get it  at any street stall, kiosk, pasar malam etc. Its really popular regardless of age among Malaysian. The popularity of peneram cannot be denied because the taste of it is acceptable to the Malaysian. The method of making peneram also simple and people can make their own at home. Then, the type of flour used need to be concerned. There are variety of flour in the market and not all of them can be used to make peneram. We have to make sure that we are using the right flour. Don't worry because I already explained the function of the variety of flour above. So I hope it can helps you guys in choosing the right flour to make peneram. That's all for my write up this time, stay tune for more informative write up on my blog. Don't forget to try the recipe of peneram above. Au revoir 👋👋