Bulan dan mek

Bulan dan Mek is a traditional dish originating from the Malaysian state of Kelantan. It is a type of kuih, a term used to describe a broad range of bite-sized snack or dessert foods in the Malay cuisine. Bulan dan Mek is particularly popular during the Ramadan fasting month and other festive occasions.

Ingredients and Preparation

The main ingredients of Bulan dan Mek are glutinous rice, coconut milk, sugar, and pandan leaves. The glutinous rice is first soaked overnight and then steamed until it becomes soft and sticky. The steamed rice is then mixed with coconut milk, sugar, and pandan leaves to give it a sweet and aromatic flavor. The mixture is then shaped into small balls or other shapes and served.

Cultural Significance

Bulan dan Mek is not just a food item, but also a cultural symbol in Kelantan. It is often prepared during special occasions such as weddings, birthdays, and religious festivals. The preparation of Bulan dan Mek is often a communal activity, with family members and friends coming together to help. This reflects the strong sense of community and togetherness in the Malay culture.

Variations

There are several variations of Bulan dan Mek, each with its own unique twist. Some versions use different types of rice, such as black glutinous rice, while others add additional ingredients like jackfruit or durian. Despite these variations, the basic preparation method and the core ingredients remain the same.

See Also

• List of Malaysian dishes
• Malay cuisine
• Culture of Malaysia

This Malaysia-food related article is a stub. You can help WikiMD by expanding it.

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Bole with orange
• 
  Arrowroot preparation
• 
  Pinwheel cups