Kuih Batang Buruk ~ modern style
This is one of the oldest kuihs served during Raya. There are 2 ways to make it, the traditional way uses dough made from scratch and the modern version using popiah skin. We are trying out the modern one today.
Kuih Batang Buruk holds a special place in many Malaysian families during Raya, with recipes varying by region. Traditionally made with a dough crafted from green bean (mung bean) flour, the classic kuih requires patience and skill to shape each piece. However, the modern take using popiah skin offers a great shortcut without sacrificing taste and texture. If you’re exploring different variants, you might want to experiment with fillings like kacang hijau (mung bean paste) or even nestum (toasted cereal), which adds a delightful crunch and flavor profile. In Sabah, an added touch of susu (milk) is sometimes used in the filling to enhance creaminess. Using popiah skin also lets you customize the size and shape of the kuih more easily, making these treats perfect for parties or gatherings. When making the modern style, ensure the popiah skin is fresh and pliable to wrap the filling snugly. Frying them until golden brown yields a crispy exterior that contrasts wonderfully with the soft, sweet filling within. For a deeper cultural experience, I recommend pairing Kuih Batang Buruk with other Raya kuihs or enjoying them alongside teh tarik (pulled tea). Sharing this modern recipe has made celebrating Raya with loved ones simpler for me, showing how traditional flavors can blend with convenient cooking methods.
