Kuih Nekbat: The Syrupy Cake from Kelantan & Terengganu
Kuih Nekbat (or sometimes called Kuih Netbat) is a traditional Malaysian dessert made simply from flour (wheat or rice) and eggs. It is particularly popular in the East Coast states of Kelantan and Terengganu. Kuih Nekbat is very similar to its cousin Kuih Akok, apart from the fact that Kuih Nekbat is made with fewer eggs. The term “Nekbat” is also playfully used to describe those with a stout or plump physique.
Now, let’s talk about how this delight is crafted. It’s a two-phase affair. First, the flour batter is baked in a mould to perfection, resulting in a texture that’s fluffy like bahulu but with a subtle crispiness. These first-phase dried Kuih Nekbat can be stored for a longer shelf life.
Phase two is where the magic happens. The Nekbat is generously bathed in a pandan and clove-infused sugar syrup, giving it that irresistible aroma. Patience is key here – let it soak up all that sugary love before serving. And voila! You’ve got a plate of golden, bloomed Nekbat ready to be devoured.
While Kuih Nekbat is usually enjoyed after it is soaked in syrup – there are some who can’t wait for the second phase and enjoyed it dry. Different strokes for different folks.
Truth be told, Kuih Nekbat isn’t winning any health awards. Packed with sugar and carbs, it’s a treat best enjoyed in moderation.
Kuih Nekbat is commonly found during Ramadan in the bazaars of Kelantan and Terengganu. It is a sought-after treat during this period, with some challenges in finding it outside of Ramadan in local markets. If you’re lucky, you might stumble upon this gem in local dessert shops, some special occasions or traditional gatherings.
