Folkore has it that this sticky kuih was offered to the Kitchen Gods before they were sent off to heaven for CNY, ensuring that their mouths were “glued” shut, preventing bad reports from being heard “up there”.
Traditionally, small bamboo baskets lined with heat-treated banana leaves were used to hold the gooey slurry, before being put into a steamer to cook the contents.
There were a lot of “pantangs” or taboos to be avoided during the making, otherwise the results would be “disastrous”
This “Kuih Bakul” as it is also known, can be eaten in several ways. Cut into smaller slices and sandwiched between pieces of yam and/or sweet potato and deep-fried was one yummy way. Another was to coat softened slices with finely grated coconut.
I preferred those that had hardened over several months — just ate the slices without further ado.