This is probably the best asang gupal I have ever tasted in my entire life. It proves that innovations in our local cuisine are always welcome—as long as they don’t ruin the taste, the love, the feel, the childhood memories bound up with it. I have always loved asang gupal first for its chewy texture, and second for its taste.
Asang gupal, sang gupal, asam gumpal, asam gupal—whichever sounds right to you—is made of sago with sweet green bean filling, served warm or cold with salty-sweet coconut milk. Sometimes it reminds me of Japanese mochi. I reckon there are quite a number of asang gupal varieties that have come into existence through Terengganu’s cultural evolution. I remember the ones I always bought from Pasor Minggu Dungung were bathed in coconut milk infused with ginger and fenugreek. The ginger was mild, while the fenugreek tossed in the aroma of an Indian spice shop on a hot afternoon.
This newest version, however, substitutes the traditional ingredients with jackfruit flesh. Sweet, milky, fruity. No spice. And it works. I praise the innovator of this unique version, because it tastes so good. They even violated tradition by abandoning the fist-sized sago balls. Instead, these asang gupal look like longan or lychee, deceiving the taste buds of their confused devourer.
Asang gupal.. Is also my favourite.. Yet to try the one with jackfruit in it.. From where do get this variation .. If I may ask?
ReplyDeleteThe jackfruit is in the coconut milk, hence, the coconut milk tastes fruity.
DeleteIt is in Kuala Terengganu but I don't know the exact place where it is made.
the person who made this lives in Pulau Duyong. forgot her name though. Taman Tamadun Islam ordered from this makcik for any events, and my uncle ordered from her too for my cousin's wedding. simply the best asang gupal ive tasted so far. sedakkkkk!
Deleteinteresting variant. kena balik ganu again soon.
ReplyDeleteDon't forget other kuehs!
DeleteSPD: Is this like the rice balls with sesame filling that they served in Chinese restaurant as desserts? Do you know if I can get this is Redang?
ReplyDeleteSo you're now in Reading ooops I mean Redang? I think I know some Chinese desserts which look like asang gupal. They are made of rice flour, I suppose. During my college days, my Chinese friend once made me some rice balls with Milo (yes, Milo!) filling -- you know lah, college life was hard -- she used Milo instead of the decent green beans LOL. The rice balls were colourful; pale pink, white, and green. The balls were served in a sweet water which I had no idea what it was but it tasted like sugar. The balls' texture were chewy like asang gupal.
DeleteWell Andrea, once you're back at the mainland, you can find traditional variant of asang gupal at Pasar Kedai Payang, Kuala Terengganu. Just asked the Mok Cik at the kuehs stalls, "yang mana asang gupa?" (yep, "gupa", no obvious L).
It is identical but quite different. Chinese gluten ball made from pulut and flour, while asang gupal made from sago.
DeleteAsang Gupa..been a long while since I had that..didn't see any when I was at Cabang 3's paso recently..or I would have bought it..my mother loves that.
ReplyDeleteMay be on my next trip back to KT I would look for it and other traditional kuihs.
Like other traditional Terengganu kuehs, asang gupa is a near extinction.
Deletefirst time commenting here, and first time heard about this kueh ..like to try it out some day. O, can this kueh be found in Kelantan, coz i'm going there sometime in the near future
ReplyDeleteYes Kelantan and Terengganu are cousins. You can find them at Kelantan markets also.
DeleteAhhh! Okay... Pahangites call it Asam Gumpal. :P
ReplyDeleteIt does look like cocktail lychees. Can't recall when was the last time I had it though.
Pahang is big. I'm very sure it's Kuantan you're talking about. Kuantan has so many Terengganu folks.
DeleteSir, this is the first time I saw such a kueh or even heard its name. Probably it is the Kueh Sago with Manisan kelapa, one of my favourite but not sure. Anyway it does look tempting and I am sure it taste good too. Have a nice day.
ReplyDeleteHave a nice day to you too, Pak Idrus!
DeleteI have never had this in Pahang inlands. We love our Badak Berendam.
ReplyDeleteThis looks delightfully delicious though. I can see Ayoh Wang and Chegna itching to have a go at it. Very cheeky of you not to reveal your secret hide out where you found this.
Cheers!
*Cheqna
ReplyDeleteThe rhinoceros might belong to our Puteri Mandi. :)
Deleteasang gupal(in chinese version)..became my favourite at sudden,since we had asang gupal as dessert at embassy for dato sabree chik(since dato org trg ,i guess) last time visit.
ReplyDeletepok deng,pok deng.. actually, sometimes i'm really wonder how old are you?
to be honest,i'm your silence reader;))
I always received that kind of question. I was born on September 1987, sir/ma'am. That means, on this very day June 4th 2012, it will take five months more for me to reach 25. If you thought I was some sort of a middle-aged man or a pre-Independence war veteran, it's an honour to me.
DeleteThere are hints all over the blog posts that I am still a young man at heart.