Kuih Nekbat is a traditional Malaysian and Kelantanese dessert made from rice flour, eggs, and sugar. It is typically shaped like a small, flat, oval cake and is similar in texture to a pancake. The kuih is initially baked until it has a crispy exterior and then soaked in a syrup made from sugar and pandan leaves, giving it a sweet, fragrant flavor. It is commonly enjoyed during festive occasions, especially during Ramadan, and can be served warm or at room temperature.
The best kuih in Malaysia is KUIH NEKBAT (also spelled Kueh Nikbat) and it is only available in the month of Ramadan, that is during bulan puasa (fasting month). There is no doubt that this is the best kuih in Malaysia. In fact, Nekbat is not only the best kueh in Malaysia, but it is also the best and the most delicious kuih in the world. You can only find this kueh in the state of Kelantan and Terengganu. The one in Kelantan is tastier than the one in Terengganu.
Inilah kuih yang paling best dan paling sedap di Malaysia dan di dunia – kuih Nekbat Kelantan. Ia juga dikenali dengan nama Cik Mek.
Kuih Nekbat Recipe
Kuih Nekbat is particularly popular in the East Coast states of Malaysia, such as Kelantan and Terengganu. It has roots in traditional Malay cuisine and is often linked to special celebrations and occasions like Ramadan and Hari Raya.
Ingredients
The main ingredients include:
Rice flour: The key ingredient that gives the kuih its soft and spongy texture.
Eggs: Added for binding and to create a light, airy structure.
Sugar: Used both in the kuih and in the syrup for soaking.
Pandan leaves: Often added to the syrup for a fragrant aroma and flavor.
Preparation
- Batter: The batter is prepared by mixing rice flour, eggs, and sugar until smooth. Some variations may add a small amount of water to get the right consistency.
- Cooking: The batter is poured into small molds, traditionally oval-shaped, and baked until the edges are crispy while the center remains soft and spongy.
- Syrup: The cooked kuih is then soaked in a syrup made from sugar, water, and pandan leaves. This soaking process is crucial, as it allows the kuih to absorb the syrup, making it moist and sweet.
Texture and Flavor
Kuih Nekbat has a unique combination of a crispy exterior and a soft, moist interior once soaked in syrup. The pandan-infused syrup enhances the kuih’s sweetness and adds an aromatic touch. It is usually light and not overly sweet, making it a refreshing and satisfying treat.
Cultural Significance
Traditionally, kuih nekbat is made and enjoyed during the fasting month of Ramadan, particularly as part of the breaking of fast (iftar) meals. It’s often paired with other traditional Malay desserts like kuih akok and tepung pelita. The dish is a symbol of East Coast Malaysian heritage and is frequently found in local markets and during festive celebrations.
Variations
While the classic version uses simple ingredients, some modern variations may incorporate additional flavorings, such as rose syrup, or different forms of sugar, like palm sugar, for a richer taste.