For those tasting it for the first time, its silky, custard-like texture melts in the mouth, leaving a rich and creamy sweetness. (Meanwhile, check out these Ramadan favourites in Kota Bharu, Kelantan!)

Made from a blend of fresh coconut milk and gula apong – a fragrant nipah palm sugar native to Sarawak – this traditional treat is a must-have during Ramadan

According to vendor Sainah Salleh, fondly known as Cik Senah, the secret to authentic kuih bongkol lies in steaming it within banana leaves, which enhances its aroma and flavour.

“I inherited this recipe from my mother, and it has been passed down through generations. The younger ones must learn how to prepare and wrap it properly to ensure this tradition lives on,” the 58-year-old told Bernama.

For the past 15 years, Cik Senah has been selling kuih bongkol at Desa Ilmu, a residential area in Kota Samarahan, throughout Ramadan. This traditional treat, priced at RM2 each, remains a top favourite among her customers.

For loyal patron Syakila Isyak, kuih bongkol is more than just a dessert – it’s an essential piece of home.

“Every Ramadan, my family makes sure to have this kuih on the table. It’s a tradition for many Sarawakian households as it represents our cultural heritage.

“In some villages, kuih bongkol is even served as moreh – an after-tarawih prayer treat,” the 31-year-old shared.

Fellow customer Azizah Ismawi, 36, believes that despite its lesser-known status outside Sarawak, kuih bongkol holds a special place in the hearts of the locals.

“This kuih is more than just food: it carries stories, memories, and a legacy we must preserve for future generations,” she shared.