KAMPUNG GAJAH: 'Kuih cecemek' is one of Perak's traditional foods and is among the must-have desserts on the table, especially during Ramadan.
Some likened the kuih, which is popular in the Perak Tengah district, especially in Kampung Pasir Salak and Kampung Gajah, with 'kuih sampan' or 'kuih limas' because it has the same shape. But 'kuih cememek' has its own unique taste.
'Kuih cememek' maker, Hashimah Yon Abdul Talib, 58 said this delicacy differs from 'kuih sampan' because of its preparation which uses a glutinous rice flour mixture.
Hashimah said the glutinous rice flour is mixed with coconut milk and the finished dough is then rolled into small pieces with a hole in the middle.
"We put the finished rounded kuih in a container made of banana leaves.
"Then we put a little sugar and concentrated coconut milk before steaming it for 15 to 20 minutes until cooked," she said.
She said 'kuih cememek' is quite difficult to get in stalls because not many people make it for sale.
Hashimah said, due to that, the kuih is always in high demand and runs out quickly, especially in the Ramadan bazaars.
"Usually a plastic container can hold five 'kuih cecemek' and sells for RM3. On a normal day, I put around 50 to 100 containers in the kuih stalls, but for Ramadan, I have to double the orders to 200 packs.
"That is still not enough and the demand keeps coming in," said Hashimah who has been making 'kuih cememek' for 15 years.
Hashimah who hails from Kampung Pasir Salak here said that she learned to make 'kuih cememek' from her late mother.
The art of making 'kuih cememek' was later passed on to her second daughter, aged 31, who works in Kuala Lumpur and also takes orders from customers there.
"Even though kuih cecemek is a traditional, old kuih, people still like and look for it, especially during the month of Ramadan. Even young people like to eat it," she said.
