Pinjaram is made ofrice flour,corn flour,coconut milk,sugar, andcooking oil, with some creators usepandan-flavoured sugar instead of the normal sugar to produce a more tantalising aroma.[9] In Sabah, there is three flavours and colours of pinjaram: the original-flavoured (yellow), pandan-flavoured (green) and brown sugar-flavoured (dark brown).[11] A chocolate variant of pinjaram is also available.[12] It is usually served duringtea-time or for religious or cultural celebrations and can be found sold at mosttamu (weekly market) in the region.[9][13][14] In Sarawak, the penyaram made by Melanau community use a type of Sarawakpalm sugar called apong sugar (gula apong).[10]
In neighbouringIndonesia, there is an identicalkue calledpinyaram found in street stalls andwarung in the country although its size is smaller than the most pinjaram in Malaysia.[15] A similar snack is also available and is very commonly found within theMekong Delta (Western Region) ofVietnam, where it is known by the local name ofbánh tai yến (crispy bird's nest cake).[16][17]
Despite pinjaram is being named by the northern Malay people in Kedah ofWest Malaysia askuih cucur jawa, the origin of the name has nothing to do withJavanese or Indonesian people similar like the naming ofbandung drink, bandung noodle (mee bandung) as well as the FilipinoJava rice.[6]
^Haji Shaiddin, Abdul Naddin (11 April 2020)."Falsafah di sebalik kuih penjaram" [The philosophy behind kuih penjaram].Utusan Borneo (in Malay). Retrieved9 April 2025 – via PressReader.
^Eliani, Farah (1 August 2021)."Ada syarat khusus buat kuih penjaram. Jom cuba" [There are special terms to making kuih penjaram. Let's try it].SinarPlus+ (in Malay).Archived from the original on 9 April 2025. Retrieved9 April 2025.
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