Today is the 15th day of the Lunar New Year, which is known as 元宵节 Yuan Xiao Jie to the Chinese. To the traditional babas and nyonyas, this day also marks the end of the almost 2 month long preparation which started at 冬至 Tang Chek, followed by making kueh bakol for ari datok naik, Semayang Abu or ancestral prayers on the eve of the Lunar New Year, and then celebrations of the Lunar New Year itself. It continues on with ari datok turun on the 4th day, and then Semayang Teekong starting on the night of the 8th day of the Lunar New Year where kueh koo merah are made as an offering, and finally today, which is known as Chap Goh Meh to the Peranakan Chinese.
Peranakan cuisine is well-known for its assortment of kuehs and sweet dishes, otherwise known as “chuchi mulot“. Most appropriately known as “palate cleansers” as many of these desserts, packed with much of their rich and sugary goodness break the monotony of the earlier main course dishes which are already imbued with much piquant flavours in spicy, savory and tang. The balance they provide brings about much contrast to the earlier dishes in a meal, and at the same time adding more experiential dimension and depth to the overall palate sensation, not to mention a resounding conclusion to an often hearty meal.
Bubor Cha Cha, Chendol and Pulot Itam, just to name a few, are some of the favorite chuchi mulots around, but my absolute “to cook the soonest and enjoy the fastest” so as to to curb that sweet tooth craving, has to be Pengat Pisang.