By Shahabuddin Amerudin
Kuih Jongkong, Bongkok, or Bongkor – three names that are synonymous with the traditional Malay delicacy, known for its unique taste, texture, and aroma. These delectable treats are a favorite among the Malays, especially those from Hulu Langat, Selangor, and are now becoming increasingly popular across the country.
This delicacy has been the subject of extensive research by Tuan Khairuddin Ismail from Hulu Langat, Selangor, who has delved deep into the history and origins of this mouth-watering delicacy. He discovered that Kuih Jongkong, Bongkok, or Bongkor are the most popular names for this delicious dessert, with Jongkong being the most commonly used.
It is believed that Kuih Jongkong, Bongkok, or Bongkor are the products of two major ethnic groups in Malaysia, namely the Mendailing and Minangkabau. These groups have been known to produce and sell this traditional dessert, particularly in Hulu Langat. The Minangkabau prefer to call it Kuih Bongkok or Kuih Bongkor, with the only difference being the spelling. The origin of the name Kuih Bongkok can be traced back to a friend of Tuan Khairuddin Ismail, who is only known as Abang Man, who stated that the ancestor who made this dessert was a hunchback.
In general, Kuih Jongkong is more popular among the Mendailing people, while the Minangkabau people tend to use the name Kuih Bongkok or Kuih Bongkor. Today, there are five Kuih Jongkong entrepreneurs in Hulu Langat, four of whom are die-hard Mendailing people, but the other entrepreneur’s origin remains unknown.
All these entrepreneurs commonly refer to this delicacy as Kuih Jongkong in their daily conversations, promotions, and banners. In social media conversations around Hulu Langat, netizens also tend to use the name Kuih Jongkong.
One of the most well-known Kuih Jongkong entrepreneurs since the 1960s is located in Dusun Tua, Hulu Langat, known as Pak Udin Pecal. There is a claim made by a Minangkabau person that his ancestor was among the earliest or first to make this dessert in Dusun Tua.
Kuih Jongkong is a popular choice for breaking the fast during the month of Ramadan and is also enjoyed for sahur, the pre-dawn meal. However, the best time to savor its taste is after the Tarawikh prayer. Therefore, Kuih Jongkong needs to be stored in a refrigerator to preserve its aroma, authenticity, and deliciousness.
In conclusion, Kuih Jongkong, Bongkok, or Bongkor have their roots in the Mendailing and Minangkabau people, particularly in Dusun Tua and Hulu Langat, Selangor. Although this delicacy can be found in other parts of Malaysia, it is not as flavorful and aromatic as those from Hulu Langat, where demand is always high, and market needs cannot always be met. Experience the authentic taste of Kuih Jongkong, Bongkok, or Bongkor and indulge in the richness of its heritage and cultural significance.
Suggestion for Citation: Amerudin, S. (2023). How Kuih Jongkong, Bongkok, and Bongkor Became the Pride of Hulu Langat: Uncovering the Origins and Unique Flavors of Traditional Malay Delights. [Online] Available at: https://people.utm.my/shahabuddin/?p=6193 (Accessed: 30 March 2023).