Chap Goh Meh Dessert Nyonya Pengat
Chap Goh Meh Dessert – the festive Nyonya Pengat, creamy, coyly sweet soupy dessert sets the tone for a night of courtship and romance.
The fifteen full moon night of the Lunar New Year is also known as the Lantern Festival.
After weeks of feasting, the Chinese community will end the final night of the celebrations with aplomb.
The morning of Chap Goh Meh starts with traditional Nyonya Pengat with prayers offered to the ancestors and the deities at home.
After prayers for good fortune and blessings, the family would gather for a meal and finish that off with a bowl of sweet Nyonya Pengat.
Pengat is a popular Nyonya sweet soupy dessert cooked with coconut milk, often mistaken for Bubur Cha Cha.
The main ingredients may seem similar, but the two desserts are not the same.
A variety of tubers is included – Sweet Potato in different colours, the flesh can be white, yellow, orange or purple and Taro or Yam.
One has golden skin with creamy white flesh and a crumbly texture.
The most important component of Pengat is the inclusion of bananas.
The ONLY type of banana suitable for Pengat is Pisang Raja.
Other types of bananas used as a substitute wouldn’t taste as nice.
The Penang Baba Nyonya have a sweet tooth and love a creamy sweet Pengat.
It must be “Cukup Santan or Cukup Lemak” (Malay for enough thick coconut cream) and equally sweet.
Although Pengat can be made any time of the year, the Penang Baba Nyonyas enjoy this sweet broth dessert, especially on Chap Goh Meh, the 15th and final day of Chinese New Year.
Chap Goh Meh Dessert Nyonya Pengat Recipe
If you ask the old Nyonya, they are fussy with what the Pengat Recipe calls for.
It is not Bubur Cha Cha, and mind you; it is never served with shaved ice!
With desserts, the ratio of the ingredient you add to the Santan broth may vary.
Just as you can control the thickness of the coconut milk and sweetness to your liking.
With Pengat, the broth is heated through and not boiled until “Pecah Minyak” Malay for until the oil breaks.
In a nutshell: Pengat is a medley of sweet potatoes (in yellow, orange, and purple color), yam (taro), black-eye peas, and bananas cooked in a sweet coconut milk base.
Cut into diamond-shapes and steam each type of tuber separately.
It should take only 5-7 minutes for each tuber.
Simmer the Coconut Milk with knotted pandan leaves and a LOT of sugar.
Add the steamed tubers and the cut bananas.
How To Make Tapioca Jelly for Nyonya Pengat
100g tapioca flour
1-2 drops of food colouring (red, green, blue)
- Pour hot water into tapioca flour in a bowl, stir with a chopstick to form a translucent mass.
- If the dough is too sticky, add more tapioca flour. If too dry, add more hot water.
- Once cool, knead until it is all combined and no lumps. The mixture forms a smooth dough.
- Divide the dough into 3 portions.
- Add 1-2 drops of food colouring to the 3 portions of dough, respectively.
- Knead the 3 sets of dough until the colour is uniformly incorporated.
- Put some tapioca flour on the board.
- Roll out into desired thickness and cut into desired size and shape.
- Sprinkle some tapioca flour over the cut pieces to prevent them from sticking to one another.
- In a pot, boil some water. Shake off excess flour before putting the cut flour pieces.
- Scoop out once the pieces float to the surface. Immediately dunk the cooked pieces into cold water.
- Leave cooked pieces inside water.
- Scoop to add in Nyonya Pengat before serving.
How To Pepare Tubers for Nyonya Pengat
Root Tubers Cut Into Diamond Shapes
• 100g yellow sweet potato
• 100g orange sweet potato
• 100g purple sweet potato
• 200g taro
• 3 Pisang Raja
• Black-Eyed Pea
1. Skin and cut the potatoes and taro into diamond shapes.
2. Wear gloves when cutting taro because your hands will get itchy from the sap.
3. Arrange them in a steaming tray. Steam until all are fully cooked.
4. Once done, leave to cool.
How To Prepare Black Eyed Peas for Nyonya Pengat
1. Soak black-eyed pea beans for a minimum of 4 hours or overnight.
2. Cook with water just covering beans.
3. Check the water level once a while until beans fully cooked to the desired doneness.
4. Drain and set aside.
How To Prepare Santan Broth for Nyonya Pengat
• 2-3 pandan leaves, split into two then tie into a knot
• 1000ml coconut milk (from one coconut)
How To Bananas for Chap Goh Meh Nyonya Pengat
1. Cut the banana slanting into 2cm slices.
2. Boil a bit of water in a pot, sufficient to cover the banana slices.
3. Add sugar and knotted pandan leaves.
4. Once boiled, add the banana slices.
5. Allow it to boil for about 5 minutes. Leave to cool.
How To Cook the Chap Goh Meh Nyonya Pengat
1. Boil water in a big pot.
2. Once the water boils, add sugar, adjusting according to desired sweetness.
3. Add the cooked sweet potatoes, taro, and tapioca flour pieces.
4. Bring contents in the pot to boil for another 5 mins, add the coconut milk.
5. Add in the banana slices right before turning off the heat.
6. Do Not overboil the broth as it will Pecah Minyak.
7. The Nyonya Pengat is ready to be served.
Wishing you a Happy “Chap Goh Meh” With Happy Feasting of Nyonya Pengat!
Today is the full-moon day of the first lunar month, marking the celebration of “Chap Goh Meh” for the Chinese community.
Traditionally, families would gather for another round of harmonious reunion and make aspirations for a happy and peaceful year ahead.
SmartDory and Friends wish everyone a joyful and meaningful celebration with much goodwill and generosity.
Happy “Chap Goh Meh” and enjoy your Nyonya Pengat Dessert!