Kuih Tutong
Kuih Tutong (koo-eh too-TONG)
Bruneian Scorched Coconut Cake
A dense, caramelized coconut cake with a distinctive burnt top layer, made from grated coconut, rice flour, and palm sugar baked until deeply golden.
Instructions
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1
Combine grated coconut, rice flour, and salt in a large bowl.
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2
Dissolve palm sugar in warm coconut milk, stirring until smooth.
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3
Beat eggs and add to the coconut mixture along with the palm sugar liquid and pandan extract.
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4
Mix until you have a thick, even batter.
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5
Pour into a greased baking tray and bake at 180°C for 40-45 minutes until the top is deeply caramelized and almost burnt.
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6
Cool completely before cutting into diamond shapes.
Did You Know?
The intentionally scorched top of Kuih Tutong is not a mistake — the slightly bitter caramelized crust is prized as the best part and is fought over at family gatherings.
The Story Behind Kuih Tutong
Kuih Tutong takes its name from the Tutong district in Brunei and represents the traditional Malay baking style where palm sugar and fresh coconut create deeply flavored confections. The deliberate charring of the top layer distinguishes it from similar cakes across Southeast Asia.
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