Kuih Peneram - Malaysian Nationhood Studies

KUIH
PENERAM

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CHENYANG YE M.IZZUDDIN A.H GEO DZAKWAN A.
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AISYAH HAMIDA Z. BUNGA MINANG
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CONTENTS DECEMBER 2022 | ISSUE 10
04 HISTORY OF

KUIH PENERAM

08 BACKGROUND OF
KUIH PENERAM
11 REASON WHY PEOPLE
INVENTED KUIH PENERAM

12 WHEN KUIH PENERAM
IS SERVED..?

15 TASTE AND TEXTURE
16 HOW TO MAKE

KUIH PENERAM..?

21 REFFERENCES

MALAYSIAN
NATIONHOOD

MAGAZINE

HISTORY
OF
KUIH
PENERAM

This incubator cake in
Tamil is called Adhirasam
(அதிரசம்), Kajjaya in
Kannada (not Canada in
North America) and is also
popular in Kerala and
Karnataka. It was named
kui ear rivet in Malaccan
times because rivet comes
from the word Kalinga, the
name of an area on the
East Coast of India, now
known as Odissa.

KUIH PENERAM |  04

HISTORY
OF
KUIH
PENERAM

Nevertheless, the word
'rivet' is also said to
have come from the
ringing of the bells from
their temple during
prayers. Rivet is also
widely used in histories,
such as in Tanjung
Keling in Melaka and
the Kapitan Keling
Mosque in Pulau
Pinang.

KUIH PENERAM |  05

In ancient books, too, the Ramayana is
called 'Rama Keling' in Indonesia, and
the Dutch in the 17th century called the
Indians' Klingers'. The word 'rivet'
became derogative during the British
colonial era, when British officials used
the term for manual laborers, especially
from India. Moreover, after India became
independent from Britain in 1947, the
word 'rivet' was considered offensive
because it was considered an insult
from the colonial era.

KUIH PENERAM |  06

KUIH

PENERAM

This peneram cake is loved and kuih drum on the east
by all people because of its
delicacy. Although it often coast of Peninsular Malaysia,
sparks controversy, this
cake has been in constant is a kind of traditional sweet
demand by the Malay
community since the Chola cake. Rice flour and brown
occupation. Kuih denderam,
also known as kuih peniaram, sugar are the main
kuih genderam, kuih derang,
kuih bright, ingredients to make it. This

denderam cake is a south

Indian cake but has become

popular among Malaysians.

In India, he is known as

Adhirasam. KUIH PENERAM |  07

BACKGROUND
KUIH PANIARAM

Kuih Denderam,
also known as
Kuih Paniaram
or Kuih Earlobe
on the east
shore of
Peninsular
Malaysia, is a
beautiful
traditional kueh
that tastes
incredible due

to its dark color.

KUIH PENERAM |  08

This Denderam sweet
snack is of south Indian
origin but has become
popular among
Malaysians. However, we
have seen in many kiosks,
especially at the night
market, Kuih Earlobe 10 for
RM 2.00. The Kuih Lobe of
the ear, which is very
popular among Malay,
guarantees that this Kuih
originates from the east
coast of Peninsular
Malaysia.

KUIH PENERAM |  09

The question here is, is sahih Kuih an exceptional Malaysian
food? The Indians call it Athirasam. Adhirasam is a traditional
dessert eaten by Indians in the southern state of Tamil Nadu.
Generally made from flour, Adhirasam looks like a donut. So,
what is the difference between this Hearing Lobe Kuih and
Adhirasam? The ingredients are the same, and the taste is
the same. Yes, in some places, the size is not the same.

KUIH PENERAM |  10

ORIGIN
OF THE
FOOD

The food original was made as
an offer to the god by Indian
people. According to (iTimes
.my Media Group Malaysia,
2014) “The Adhirasam is
usually prepared and
consumed during the Diwali
celebrations. It is also
considered to be a food fit for
the Gods and serves as an
offering to the deities both at
home and in the temples.”

KUIH PENERAM | 11

WHEN THE
CUISINE
IS
SERVED

By Muhammad Izzuddin Al Haq

Kuih Peneram reflects a
version of a square doughnut.
As was mentioned in the
originality of Kuih Peneram
which comes from South
India, local Indians
themselves refer to Kuih
Penaram as Adhirasam. Both
Kuih Peneram and Adhirasam
have the almost same taste,
which will be described more
deeply in another section,
later on.

KUIH PENERAM | 12

Kuih Penaram plays a magnificent
role when it comes to cultural
events, either in India or Malaysia.
Prior to being adopted by Malays,
Adhirasam used to be the main dish
for a god offering at the annual
festival which was located at
Panchavarnesvar Temple in Nallur.

KUIH PENERAM | 13

Approximately not
less than 6000
Adhirasam and
Vadas were
prepared to serve
God. Furthermore,
both Adhirasam
and Kuih Peneram
are served in the
sacral event such
as weeding,
Deepavali, and
Hari Raya. (end)

KUIH PENERAM | 14

THE
TASTE

After deep frying, the skin
shows a dark gold color, and
you can smell the smell of
Maillard Reaction. It is crisp
outside and tenders inside.
The taste is a bit like a cake
because brown sugar is
added. It tastes sweet.

KUIH PENERAM | 15

ARSHALI MAGAZINE

HOW TO MAKE KUIH
PENERAM?

PREVIEW

During the Raya holiday, it is
considered a good idea to visit
houses that serve a particular type of
food called kuih peneram. This dish is
appreciated by people of all
ethnicities in Malaysia and is often
passed down through generations in
families. However, it is also relatively
easy to make at home by purchasing
the necessary ingredients at a local
grocery store and following a recipe.
Overall, making kuih peneram can be a
satisfying experience.

This recipe is so simple that you can make
it multiple times without any issues.
Moreover, you could also share it with
your family and neighbors and potentially
even start a business by selling these
tasty treats, as they are trendy and
sought after by many people.

2022 KUIH PENERAM | 16

HOW TO MAKE KUIH
PENERAM?

Ingredients Ingredients

4 Cups of Rice Flour
(Cap Gajah 3)
1 Cup of Water
2 Tablespoons of
Flour
1 Cup of Sugar
1 Cup of Brown Sugar

KUIH PENERAM | 16

HOW TO
MAKE KUIH
PENERAM?

STEP BY STEP

STEP 1

Pour brown sugar,
sugar, and water
into a pot and put it
to a boil. Make sure
to stir it regularly.

STEP 2

Pour some sugar
solution into the
container with the rice
flour and flour. Use the
spatula to stir the
mixture. As the sugar
solution boils, exercise
caution.

KUIH PENERAM | 17

STEP 3 HOW TO
MAKE KUIH
Add the sugar solution PENERAM?
to the mixture and mix
entirely. When the STEP BY STEP
dough is cool
sufficiently, knead it STEP 4
with your hands. Wrap
the container and To prepare the dough, roll it
arrange the dough out to a flat shape and cut it
aside for 5 hours or into the desired shape using a
more. It will taste more donut cutter, bottle cap, or
delicious if we leave it straw
overnight.

KUIH PENERAM | 18

HOW TO
MAKE KUIH
PENERAM?

STEP BY STEP

STEP 5

Deep-fry the dough in very
hot oil until it puffs up, and
remove it from the oil.

RESULT

Kuih Peneram is
ready to be served.

KUIH PENERAM | 19

Conclusion

In summary, Kuih Peneram, also known
as Adhirasam, is a traditional sweet
cake made from rice flour and brown
sugar that originated in South India. It
has become popular in Malaysia and is
also known as Kuih Denderam, Kuih
Paniaram, and Kuih Earlobe. It is often
served at cultural events and is
considered an offering to the gods in
India. The cake has a crisp exterior and
a tender interior, and has a sweet taste
due to the addition of brown sugar. It is
similar to a square doughnut in
appearance.

he origins of Kuih Peneram are not clear,
but it is believed to have been adapted
by the Malays from the culture of South
India. It is also referred to as Kuih
Peniaram, Kuih Genderam, Kuih Derang,
and Kuih Bright. In the past, the term
"rivet" was used by British officials to
refer to manual laborers, particularly
those from India, and became
derogatory during the colonial era. After
India gained independence in 1947, the
term became offensive because of its
association with colonialism.

KUIH PENERAM | 20

REFERENCES

Anantharam, Chitra Deepa (10 November 2020). "The reign of adhirasam". The
Hindu – via www.thehindu.com.

iCookAsia. (2016, January 28). Kuih Peneram | Tradional Snack | Try Cook |
iCookAsia | Ramadan & Hari Raya Recipe | Kuih Raya. YouTube.
https://www.youtube.com/watch?v=UZQ8DlDU6mA

Halim, H. (2020, May 15). Try this 5 ingredients Peneram recipe will surely bring back
memories. Penang Foodie https://penangfoodie.com/5-ingredients-peneram-recipe

iTimes .my Media Group Malaysia. (2014, December 22). Indian Origin Food Is
Malaysian Traditional Now? Malaysia Indian News | Malaysia Tamil Newspaper |
Www.ITimes.My. http://itimes.my/headline-indian-origin-food-is-malaysian-traditional-
now/

Wikipedia contributors. (n.d.). Perbincangan:Kuih denderam - Wikipedia Bahasa

Melayu, ensiklopedia bebas.

https://ms.wikipedia.org/wiki/Perbincangan:Kuih_denderam

KUIH PENERAM | 21