Saturday, October 15, 2011

Dangai

Dear Diary,

This is a traditional treat that I rarely see nowadays. It is called dangai. Dangai is made from glutinous rice, grated coconut and sugar.

This kuih, which needs to be baked in a specific mold, is best served warm. A very simple and easy to make kuih that has juicy taste from fresh coconut and gooey center from the sugar.

6 notes of inspiration:

Chik Att said...

lama tak makan dangai..

sedap kalau makan panas2 .... mak saya selalu buat dulu ..

sekarang ni sarangnya tah kemana...

Unaizah said...

Chik Att - Memang sedapkan kalau makan panas-panas *sigh*. Saya kalau nak merasa kena tunggu balik Kedah la baru blh dpt. Tu pun kadang-kadang miss.

Asmara said...

sedap ni, kalau kenduri kat kampung selalu jumpa. tp mcm dah jarang org buat kan. suka juga rasa2 kelapa dia tu. :D

maya amir said...

ohw i suke kuih ni.. ooo nama die dangai ye.. i tak tau pun:)

Ermayum said...

liat liat cam tu kan but i dont know what we call it here - sini jarang orang jual rasanya eda makan kat trengganu

Unaizah said...

As - Memang payah sgt nak jumpa sekarang. Kat kampung still ada tp itupun jarang-jarang gak jumpa.

Maya - Sekarang dah tahu ye nama dia hihihi. Salah satu sebab akak suka post entry pasal benda-benda tradisional ni sebab nak anak-anak akak kenal.

Ermayum - Kat sini Unai tak penah jumpa pun. Unai makan pun time balik Kedah.