The Art Of Making Penyaram

The Art Of Making Penyaram

Known as one of the country’s most scrumptious delicacy, the sweet-on-the-tastebuds Penyaram makes a special debut today in Brunei Event’s heritage segment. As a country with rich cultural roots, traditional cuisine has long since been one of Brunei’s greatest treasures, both for the locals and tourists alike.

On this segment, we are featuring Hjh Sarah Hj Durahim, a Tutong native, who was taught to make the Penyaram dish by her parents and during the 90s, she started selling this dish to interested patrons around Tutong area. Now retired, she shared her knowledge on creating this snack with


When we put Penyaram alongside Brunei’s most famous traditional delicacies like Selurut, Wajid Temburong and Ambuyat, they typically have one thing in common – a special technique in which each dish is made, the very factor that puts value in traditional cuisine.

Penyaram is a dish traditionally served during several ceremonies in Brunei such as weddings and Tahlil ceremonies. During the old days, this dish is one of the important food served during events. In recent times, Penyaram can be found at most markets around the country easily accessible for the public to enjoy.

The local dish is dark brown in colour with a distinctly shaped dome with crispy edges – something most have referenced to the shape of a UFO. This is how the dish became widely reputable for its playful name Kuih UFO or the Mexican Hat. Another name for it is Pinyaram and also can be found around Borneo.

Making Penyaram is actually quite simple where it only requires plain flour, rice flour and brown sugar to make this delicacy. If you like to try making Penyaram, check out the recipe below:


  • 2 cups of plain flour
  • 2 cups of rice flour
  • 2 cups of water
  • 1 cup of brown sugar


  1. Firstly melt the brown sugar on a pot with water. Then mix both plain and rice flour. When this is done, you can pour warm brown sugar to the mixture. The mixture is mixed together for 20 mins. Once the mixture become thicker, let it rest for a 2 to 8 hours before being fry.
  2. To fry the Penyaram, use a small wok filled with oil at high heat. Put 3 tablespoon of the penyaram mixture onto the centre of the small wok. Wait until the Penyaram floats and become dark brown in colour.
  3. Now here comes the tricky part. Use a satay stick to flip the cake by poking the middle of the delicacy. Once done, place the delicacy on a kitchen towel before serving.
The process of frying the Penyaram

At first, it might be difficult to get the round shape of the Penyaram properly but after a few tries, you should be able to get the round shape.

If you are attempting to, or successfully made this local delicacy, tag us on our social media platform at Facebook, Instagram, Twitter and Linkedin or use the hashtags #heritage and #bruneievents so we can show off your cooking!

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