Kuih Angku Remains A Heritage, Symbol Of Peranakan Culture

By Atira Khalisha Nor Adnan

KUALA LUMPUR, March 2 (Bernama) — More than just a traditional sweet delicacy, kuih angku, synonymous with the Chinese and Baba Peranakan communities, symbolises good fortune and well-being while representing a cultural heritage that continues to be preserved to this day.

Shaped like a tortoise, the soft and chewy delicacy is often served at special occasions such as weddings and baby celebrations, as it is believed to bring blessings and good luck to newlyweds and newborns.

Catherine Chua, 50, said that although the passage of time has brought various innovations to the preparation of kuih angku, traditional methods and ingredients remain the preferred choice, using glutinous rice flour and natural colouring from ingredients such as pandan leaves, with classic fillings like mung bean paste.

Today, modern variations such as red bean and kaya have also been introduced to cater to the tastes of the younger generation.

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When met by Bernama after the officiating ceremony of a kuih angku-making programme here on Saturday, the property manager said organising such programmes not only nurtures skills in making traditional delicacies but also instils understanding among the younger generation about traditions and cultural values.

“I have been familiar with the preparation of this kuih since childhood because my grandmother is of Baba descent, but I still wanted to try making kuih angku myself to better understand the meaning behind this traditional food.

“For me, programmes like this allow not only myself but also young people to learn what kuih angku is and its symbolism. This way, the tradition can continue in the future,” she said.

According to her, the use of special moulds, which were once made of wood, also reflects the craftsmanship involved in producing the traditional delicacy, although most have now been replaced with more practical modern moulds.

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Meanwhile, An Drea Tan, 31, said her participation in the programme gave her the opportunity to understand the process of making kuih angku, which she had previously enjoyed without knowing how it was prepared.

“I have eaten this kuih since I was young, but I never knew how it was made. So when there is an event like this, I find it interesting to join and learn the process myself,” she said.

Meanwhile, Secretary-General of the Ministry of Tourism, Arts and Culture (MOTAC), Datuk Shaharuddin Abu Sohot, said the event organised by Kakatoo F&B Group aligns with efforts to strengthen cultural and gastronomic tourism products in conjunction with the Visit Malaysia Year 2026 (VMY2026) campaign.

“Tourists not only get to see traditional attire such as the kebaya, but also learn about heritage foods like kuih angku, popularised by the Peranakan community in this country,” he said.

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He said MOTAC will continue collaborating with the private sector to organise more cultural tourism-based programmes to attract both domestic and international tourists.

In conjunction with VMY2026, Shaharuddin said various cultural events will be organised, including community programmes and cultural festivals at several locations, as part of efforts to further position Malaysia as a tourism destination rooted in heritage and cultural diversity.

The Baba heritage kuih-making programme also created its own history by successfully gathering 138 women dressed in kebaya, which was subsequently recorded in the Malaysia Book of Records.

-- BERNAMA