“What is a chuchi mulot?” , a common question I get from friends who see me use the phrase over and over again on Facebook, especially recently with all the desserts like “Sago Gula Malacca“, “Pengat Pisang” and “Bika Ambon” I’d been making. “Chuchi mulot” is the way “cuci mulut” is written in Baba Malay，with the latter term to literally mean “mouthwash” in standard Bahasa Melayu. This is probably the equivalent of the western concept of a “palate cleanser” in haute cuisine, though chuchi mulots are customarily served at the end of a meal, or as a tea-time snack on their own.
What constitutes a good chuchi mulot then? For me, it has to have several things. Firstly, it must bear contrast to the dishes served earlier in the meal, both in texture and flavour, often the now-sweetness against the then-savory, or the cooling to soothe and tame the earlier spice and heat. Secondly, the components in a chuchi mulot, ideally should also show distinctive variance amongst one another, being multi-dimensional, flavours layered, each building upon the other. Yet despite the seeming differentiation, the chuchi mulot should remain concerted as a harmonious conglomeration, bringing the meal to a resounding finale. Seemingly difficult to achieve, there are many a chuchi mulots within the vast repertoire of Peranakan desserts and kuehs that do precisely as I’d described, when carefully executed and finely made that is. Kueh Sarlat is one such fine example. And as if it is not exciting and enriching enough as it is, Kueh Sarlat Durian, with the twist of the much-loved tropical fruit incorporated, takes it up a notch and brings the chuchi mulot to the next level.
The warm drafts of heat that overwhelms one has reached a point of becoming unbearable. Its almost impossible to be outdoors without breaking out in sweat, which at times can escalate levels of discomfort that makes surviving each dawn til dusk under such a turmoil a daily miracle. On a lighter and more positive note, not all about the heat is bad. Summer is the time for sunshine, blue clear waters, sandy beaches and bikini babes. But my mind is set on a different “catch”. The scorching months of late May to September bring with them a plethora of fruits, i.e. mangoes in all sorts of varieties, stone fruits of every thinkable species, but most importantly, it is the durian season again!