BKM2024 KNOWLEDGE AUDITING

& MAPPING
Trimester 2, 2017/2018

GROUP ASSIGNMENT
Submission date: 8 January 2018
Lecturer: Dr Gerald Goh Guan Gan

Group No: _______

Prepared by:

Student ID Student Name

1141128747 SYUHAIDAH BINTI AZIZ ZUDIN
1142702041 SITI NURSYAFIEQAH BINTI MOHD SAHAR
1141123454 NURSYAFIQAH AINAA BINTI SAAD
1161303581 MOHAMMAD SUHAIL
1141327705 RAMOS LAWAI

Declaration by group leader

(This section is to be filled in the student’s own handwriting.)

I hereby declare that all group members’ names are correctly included in the above section. I
hold a copy of this assignment which I can produce if the original is lost or damaged. I certify
that no part of this assignment has been copied from any other student’s work or from any
other source except where due acknowledgement is made in the assignment.

Group leader’s signature : _____________________________

Group leader’s name : _____________________________

Group leader’s student ID : _____________________________

Group leader’s mobile phone : _____________________________

Date : _____________________________
 1. Description of kuih kerak nasi as known as kuih cengkaruk

The uniqueness of Malaysia is the multi-racial and ethnic society of various socio-
cultural. This can be seen in terms of history, customs, abstinence, beliefs and culture. Although
the pattern of racial life in Malaysia is different, the people can live together helping each other
and respectful.

Cultural Heritage is an expression of the ways of living developed by a community and

passed on from generation to generation, including costume, cuisine, practices, places, objects,
artistic expressions and values. For introduction we focus on the social and symbolic aspects
of food and its importance in the legacy of the people of Melaka.

Kuih kerak nasi or better known as kuih cengkaruk existed and introduced in the 60s to
70s by Malay community that was originally from Melaka. In today’s era, these kuih are rarely
found by people and hard to find it anywhere. For sure that young people nowadays never heard
and taste this type of kuih since it is under threat and becoming forgotten in the local community
in Melaka. This kuih is made by people in Melaka by using only relatively few ingredients; the
ingredients are rice, palm sugar, and grated coconut.

Making this kuih is very easy and simple and not using a lot of equipment. This kuih is
made from left over of rice. In order to avoid wastage, people dry the left over rice where is
not stale until it really dry. Then, they fry the dried rice until it turns brown colour. After that,
the brown colour of rice should be blended to make it smooth and mix thoroughly with palm
sugar and grated coconut. For the shape of that kuih is depends on our own preference on how
to shape it. Then that is the step and how to make kuih kerak nasi or kuih cengkaruk.

This kuih does not have a specific time when it can be eaten. Usually kuih can be eaten
at any time of the day like a snack, but are especially popular be eaten during breakfast and
afternoon tea, as well as at the end of a meal too with family members or friends. However, we
can make some true inferences about what a kuih is. Some kuih can be savoury, but mostly
sweet and come in bite-size portions.

Mostly kuih of Malay community is unique because that is usually can be picked up
and eaten with the fingers. Some of kuih are basically firmly set puddings and custards that can
be cut into pieces with a knife. Then they are eaten with the hand and do not need any cutlery.
This also makes them highly portable snacks that can be eaten on the go and anywhere.
 2. Reasons and justification on why it should be preserved and is of significance to
the local community

Every teacher and parent knows that whatever we wish to pass down to the next generation
is worth preserving. Culture heritage is anything that is considered important enough to be
passed on to the future generations. Cultural heritage of each of the races in Malaysia has a
very high value and is unique. It is an identity that can be introduced to the world. Some may
think traditions are old-fashioned and no longer relevant, and that they are not important during
these modern times. Perhaps for some, they are not that important but for others exploring
cultural heritage offers a prosperous variety of benefits. It is because cultural heritage assert
our identity as a people because it creates a comprehensive framework for the preservation of
cultural heritage. Culture and heritage shows and shape values, beliefs, and aspirations, through
defining a people’s national identity.

It is important to preserve our cultural heritage, because it keeps our integrity as a people.
Cultural heritage can provide an unconscious sense of unity and belonging within a group and
allows us to better understand previous generations and the history of where we come from.
Some are fighting to preserve our environment, some struggle to preserve their language, some
are risking their lives to preserve freedom of belief but least of the people fighting to preserve
the food just because it have been forgotten and does not fulfil the modern people taste.

For instance this kuih cengkaruk has been forgotten almost all Malay communities in
Melaka and Malaysia. The reasons why the kuih need to be preserve because we can learn the
hardship of our ancestor throughout those times. They make the kuih from the left over rice so
that they did not waste any food that they have because those times it is hard to have a single
bite for the common people. So, from those reason the people this days can be more thankful
because nowadays the resources of food are more than enough to fill up our stomach. When
knowing the step of making this kuih, we can learned the patience and the creativity of our
ancestor because this kuih seems easy to make but in reality it took a lot of times and energy to
just prepare the ingredient not doing the kuih yet.
 3. Identification of knowledge sources of this local heritage practice

In this modern era, a lot of people especially young generations do not know how to make
this kuih and may some never heard about this kuih and taste it. In village there are older
generation have the knowledge to make this kuih as the knowledge is pass from one generation
to another generation to make sure the knowledge do not disappear and the young generation
can get to taste it.

It happened in one family where they still keep the knowledge and still making the kuih as
their dessert when they remembered about this kuih. This family is still making it to make sure
that their children and grandchildren get to taste and know about this kuih. The process of
making this kuih may take time because the rice need to be dry under the sun at least for two
days to proceed with the other step in making it.

The person that still making this kuih is Hajah Mariam Binti Haji Embi or more
comfortably called “nenek”, who is a local Melaka resident in Kampung Duyong. She is 60
years old and she got the knowledge on doing this kuih from her family that pass the knowledge
from older generation and still practice this knowledge whenever she thought about this kuih
and let her grandchildren to taste it. For more information and want to learn on how to make
this kuih, we can contact Hajah Mariam at 019-6979725.
 4. Field work or data search

Step 2: The kuih is ready to be eat.

Step 1: Let the rice dry under the

sun.

Step 3: Fry the dried rice until it Step 4: Blend rice until smooth.
turns into brown colour.
 Step 6: Cut the palm sugar into
Step 5: Anyak dried rice after blend.
small piece.

Step 7: Grated coconut mingled

with salt.
Step 8: Mixed the coconut with
palm sugar.
Step 9: After mixing coconut and Step 10: The result after mixed
palm sugar, put in a bit of the blend with coconut, palm sugar and the
rice and mixed it again. rice.

Step 11: Shape the kuih according

to own preference.
Step 12: The kuih is ready to be
eat.
Reference

http://www.cultureindevelopment.nl/cultural_heritage/what_is_cultural_heritage