Hikayat Sang Gupal

This is probably the best asang gupal I ever tasted in my entire life. This proves innovations to our local cuisine are always a good idea as long as they do not ruin the taste, love, feel, childhood memory associated with it. I always loved asang gupal for its chewy texture first, its taste the second. Asang gupal, sang gupal, asam gumpal, asam gupal, whichever sounds good to you, is made of sago with sweet green bean fillings, served warm or cold with salty and sweet coconut milk. Sometimes it reminds me of Japanese mochi. I reckon there are quite a number of asang gupal varieties that came into into existence throughout Terengganu cultural evolution. I remember I always had my asang gupal bought from Pasor Minggu Dungung always bathed in ginger and fenugreek infused coconut milk. Ginger was mild and fenugreek tossed the aroma of Indian spice shop in the afternoon. This newest version substitutes the traditional ingredients with jackfruit flesh instead. It is sweet, milky, fruity. No spice. I praise the innovator of this unique version because it tastes so good. They even violated the traditional way of rolling the sago dough into fist sized balls by making their asang gupal look like longan or lychee fruit deceiving the taste buds of its confused devourer.