By: Najihah Azman & Alia Roslan
Bengkulu, not many people would know about this ethnic. Some might familiar with it but some are not.The idea originality came because we want to introduce to the younger generation, the legacy of Bengkulu which particular rich heritage of traditional food. Bengkulu came from West Sumatra, Indonesia and are minority in Malaysia. Placement in Malaysia, concentrated in Selangor and Negeri Sembilan. We chose to pick this culture because Jihah's father is originally from Bengkulu Ethnic that live in Felda Sungai Behrang, Slim River, Perak. So, Let us start by sharing about the story on how bangkahulu got their name .
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| source: Google |
There are many versions of the origin of the name Bengkulu or Bangkahulu. Bengkulu name comes from the story of the war between Kerajaan Acheh and Kerajaan Sungai Serut in the XV century.This story happened when the prince of the kingdom of Acheh proposed and rejected by Puteri Gading Cempaka, daughter of the King of Kerajaan Sungai Serut. As a result, Putera Sultan Aceh ordered naval forces to attacked Anak Dalam. The war caused many of the people perished at Sungai Serut and drift up the river.When the army invaded Acheh, Pasukan Anak Dalam was yelling "empang ka hulu!!empang ka hulu!!" which means they ambushed their area of track. From that word, eventually became Bangkahulu and eventually called Bengkulu.
Bengkulu ethnic also has their own traditional foods that is popular such as, Tart Bengkulu, Ocong-ocong and Bebotok but for this entry, we will focus more on Tart Bengkulu
Starting off with the introduction of the tart maker, they have been doing the tart business since day one and the tradition has been passed from generation to generation. Hajah Asnah Binti Deron, 82 or also known as Wak Asnah
with her daughter, Muhibbah or Wak Ibut ,
and her youngest daughter Rohana , 50 who work as a guard and baking Kuih Tart as her side income to earn some extra money for her family. So, Rohana and Wak Ibut started to learn in making Kuih Tart Bengkulu , from her mother Wak Asnah at the age 17 years old and started to focus in this business to help their mother for past 11 years ago . They take order from the customer from many state of Malaysia . They usually take order for wedding ceremony and also for bakery in Sim River area . coincidentally , when we came to their house they are making 3000 pieces of Kuih Tart for customer from Perlis for wedding ceremony.In the past , it hard for them to take order in a big quantity since they bake the dough manually , but now since they get the fund from Kerajaan Negeri Selangor they manage to buy oven and mixer so they can bake averagely 200 pieces of Kuih Tart in 1 hour duration. Kuih Tart is famous especially for Hari Raya and also best eaten chills .
The Kuih Tart had 2 different size. The bigger one is sell about RM0.50 per pieces and the smaller one is sell at the price RM0.40 per pieces.
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| freshly baked kuih tart |
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| Hajjah Asnah aka wak Asnah |
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| Muhibbah aka wak Ibut |
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| The mixer use to mix the dough |
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| The oven use to bake the kuih tart |
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| 2 different size of kuih tart |
here are the recipe of kuih tart:
Ingredients:
- 1 kg of flour
- 1/2 kg of sugar (finely ground)
- 2 eggs
- 1/2 kg of starch milk
- 2 teaspoons baking powder
- 2 yolk
- 2 tablespoons oil
- Filling = 1 1/2 kg of seed coconut
- Brown sugar
- Palm sugar
- Pinched of salt
Step:
Filling
-add 1 cup water in a pan and
-add the brown sugar and brown sugar and grated coconut, salt and let it simmer. Stir until dry.
Tart Shell
-sift flour with baking powder and sugar blended
-beat the eggs and add the milk little by little
-add sifted flour and mix until smooth
-let it be about half an hour
-round circle batter follow the desired size
-flatten dough and wrap the filling in the form of leaves
-clutches-clipping the skin with clamps so that the striped will looks like veins
-apply the egg yolk mixed with oil
-bake half an hour at 160 C until cooked
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| Round the dough before make it in leaf shape |
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| The sweet coconut filling |
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| Apply the egg yolk before bake it |
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