KUIH CELOROT
KUIH CELOROT
- Sarawak’s Malay Traditional Kuih
One thing about traditional kuih is they are wrapped in biodegradable wrappings. Unlike plastic, these wrappings are far more eco-friendly. .The most popular wrapping is banana leaf. In Sarawak however there is an alternative wrapping; the young nipah leaves. It is not green in color but yellow. Among most favourable and popular Sarawak’s traditional Malay kuih which wrapped with young nipah leaves are Kuih Celorot.
Sarawakian Malay calls kuih ‘celorot’ but Melanau calls it ‘segurut’. It is a mixture of glutinous rice flour, coconut milk (or water), grated coconut, ‘gula apong’ and ‘air kapur’. Air kapur is lime stone paste (the one eaten with betel leaves and areca nut) thinned with water. It is not really a wrapped kuih since the casings are made beforehand from young leaves of nipah tree. The flour mixture is then poured into the casings before steamed.
How to eat it? Unwrapped the casing to reveal the sweet kuih inside. The brown color of the kuih is given by gula apong which is dark brown in color. Tastes good when eaten hot, but even better fridge-cold.
