Brunei's culture mainly derived from the Old Malay World which emcompassed the Malay Archipelago and the Malay civilisation. Mainly, the diet in Brunei consists of rice and curries of vegetables, fish, shellfish and fruits. Many kinds of Malay rice cakes and confections are also consumed in Brunei. The local drink, iced unripe coconut milk, is widely and popularily consumed daily too. Desserts in Brunei often have ingredients such as glutinous (sticky) rice, rice flour, ambulung (sago flour), palm sugar, eggs and coconut milk. In addition, fruits are eaten daily in Brunei owing to an abundance of locally grown ones such as the countless varieties of bananas, as well as jackfruit, rambutans, mangosteens, and mangoes and other fruits found only in Borneo. There is also a great variety of sweet potatoes which come in different colours and sizes. These have all been incorporated into desserts such as pisang goring (banana fritters), bubur kacang, bubur ubi and pengat pisang. In these desserts, pandan leaves play a major part in helping to accentuate aromas and flavours. The Bruneians usually contribute desserts to family or friends as a spirit of giving during the festive seasons. Since Brunei is completely surrounded by the Malaysian state of Sarawak, the traditional desserts in Malaysia are overlapped in Brunei.
Pandan Leaves
The traditional desserts in Brunei include:
- Mangoes with Sticky Rice
- Black Rice Pudding
- Spiced Fruit Salad
- Kue Mangkok
- Custard Tarts
- Coconut Sweet Potato Cake
- Es Cendol
Brunei’s local rice desserts are kalupi and kueh koci.
Kueh Koci
Kueh koci is a pyramid of glutinuous rice flour filled with a sweet peanut paste. The pale green kueh, Kueh Koci, is presented as a small upturned cone in a banana leaf wrapper. It is made of the glutinous flour, grated with coconut and gula melaka, and has a smooth grasy texture. It is not extremely sweet and most every age will love it.
Kueh Koci wrapped with pandan leaves
Kueh Koci with grated coconut fillings
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