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Yan

According to history, the name ‘Yan’ is derived from the end of the word ‘Sendayan’, a type of plant that used to be abundant in this area. However, some dispute this notion and suggest that the name is an abbreviation of the word ‘durian’. People of Acehnese descent inhabit some areas of this district to the extent that there is a settlement known as Kampung Acheh. The Yan district is a unique area in the state of Kedah where natural beauty extends from the slopes of Gunung Jerai, reaching the coastal area of Tanjung Jaga and the Strait of Malacca, making Yan a truly picturesque district.

District Heritage Food:

  • Kuih Jeronkong

  • Kuih Gedung Chak 

Kuih Jeronkong

Kuih Jeronkong is a traditional kuih from the state of Kedah, also known as Kuih Jonkong. This kuih is also very famous in the states of Perak, Johor and Selangor. Kuih Jeronkong is wrapped and steamed in banana leaves. This kuih has a very unique taste and is also flavourful. People believe Kuih Jeronkong was introduced by the Acheh people who migrated to Kedah, especially the Yan district. Notably, this kuih has numerous names, such as Jongkong, Bongkong, and Bongkor. Moreover, in Betawi, Indonesia, Kuih Jeronkong means a pointed tip because it is shaped like an old wooden shoe and a boat. While in the Islands of Riau, Jongkong means a small boat or a canoe. This kuih was very well known in Selangor in the 1960s because it was introduced by the Mandailing and Minangkabau people who migrated to Selangor and served this dish on various occasions and weddings. This made Kuih Jeronkong popular in Kedah and well known in other states because of its unique, delicious, and flavourful taste.

Kuih Gedung Chak

Gedung Chak is a traditional kuih that originated from the people of Acheh who migrated to Kedah. They usually reside in Yan, Kedah, and they were introduced to the locals who were served Kuih Gedung Chak on special occasions. The people of Acheh were the ones who brought the cooking and food tradition to Kedah. This kuih is seldom found because it is only available in certain places such as Yan, Kota Kuala Muda, and Tanjung Dawai. This kuih is similar to Kuih Pulut Panggang but the only difference is that Kuih Gedung Chak is wrapped with Nipah leaves. Nipah leaves are believed to create a delightful smell, especially when the kuih is grilled over the fire using charcoal. People usually prepare the leaf by wiping the leaf’s surface until it is clean and then cut it into similar sizes, each at about 15cm. The body of the leaf is then torn to act as a skewer for the nipah leaf wrap that will be filled with the uncooked mixture. Later, the filling is scooped into the nipah leaf wrap, securely folded, and then the wrap is skewed with the skewer to lock it in. Lastly, it is cooked on the stove on low heat, enhanced with coconut water and brown sugar for a more pleasing taste, unique colour and appealing texture.

Recipe

Kuih Jeronkong

Ingredients

Pandan mixture

  • Rice flour – 1 cup
  • Tapioca flour – 5 tablespoons
  • Pandan leaves juice – 4 cups
  • Thick coconut milk – 1 cup
  • Salt to taste
  • Slaked lime water – 2 tablespoons
  • Green food colouring

Coconut milk mixture

  • Rice flour – 1 cup
  • Tapioca flour – 1 cup
  • Thick coconut milk – 5 cups
  • Salt to taste
  • Palm sugar – 1/2 cup

Sugar syrup mixture 

  • Palm sugar – 1 cup
  • Pandan leaves – 2 stems
  • Warm water

Other ingredients 

  • Banana leaves – cleaned and dried (Before use, slightly heat (pass over an open flame) until they become soft and easily pliable for wrapping later)
  • Toothpicks

Directions

  1. Pandan mixture – combine flour, coconut milk, pandan leaves juice, slaked lime water, green food colouring and a little salt and cook over medium heat.
  2. If the mixture is stiff, add a small amount of water and ensure the dough is not too soft.
  3. Coconut milk mixture – combine flour, coconut milk, lime water, and some salt and cook over medium heat.
  4. If the mixture is stiff, add a small amount of water and ensure the dough is not too soft.
  5. Then, take a clean banana leaf and scoop in the pandan and coconut milk mixture onto the leaf.
  6. Add a small amount of palm sugar onto the mixture.
  7. Then wrap and fold the banana leaf into a canoe shape and poke at the top of the banana leaf with a toothpick until secure.
  8. In the meantime, make sure the water in the steamer is already boiling and arrange the packages of jeronkong into the steamer.
  9. Steam for 25-30 minutes.
  10. Serve the kuih when it is cooked and cooled. It can also be eaten with palm sugar syrup if it needs to be sweeter.

Recipe

Kuih Gedung Chak

Ingredients

  • Glutinous rice flour – 1 cup
  • Fresh white grated coconut – 2 cups
  • Grated palm sugar – 1 cup
  • Warm water
  • Young coconut water – 1cup
  • Nipah/ Palm leaves – 20 pieces (cleaned and cut into 15cm each)
  • Stick from a rib of Nipah/ Palm leaf – 1 cup (cleaned and cut into small pieces)

Directions

  1. Cook palm sugar together with water until it becomes runny.
  2. Mix glutinous rice flour with grated coconut and coconut water.
  3. Then mix the melted palm sugar mixture into the glutinous flour mixture.
  4. Spoon the glutinous flour mixture over the nipah leaves that have been cut and cleaned.
  5. Fold and skew the nipah leaf with a nipah leaf skewer.
  6. Then, bake the folded kuih on a charcoal stove with medium heat and flip it over on both sides until cooked.
  7. This kuih is delicious if served with coffee or hot tea during afternoon tea.
 
 
 
 
 
 
 
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