Ce Hun Tiau, Pontianak’s Sweet and Savory Dessert

RRI.CO.ID, Jakarta - Imagine a bowl of dessert filled with a variety of ingredients that create a combination of sweet and savory flavors. Known as Ce Hun Tiau, it is a traditional dessert drink from Pontianak, West Kalimantan.

Ce Hun Tiau is a traditional dessert drink from Pontianak that was introduced by Chinese communities who came to the area. Over time, it became one of the local specialties associated with Pontianak.

According to sitimustiani.com, the name Ce Hun Tiau comes from the Teochew language. The word “ce” is associated with cassava, “hun” means flour, while “tiau” or “tiaw” means a long strip. The name refers to the long, noodle-like shape of ce hun tiau.

A bowl of Ce Hun Tiau contains seven main components with different textures and flavors. They include ce hun tiau, red beans, grass jelly, black sticky rice, coconut milk, palm sugar syrup, and bongko, also known as ati pari.

Ce hun tiau itself is made from sago flour and has a long, noodle-like shape. It has a chewy texture, while the red beans used are usually smaller and darker in color and become soft after cooking.

One of the ingredients in Ce Hun Tiau is bongko, a mixture made from hunkwe flour, coconut milk, and pandan or suji leaf juice. The mixture is cooked until thick, then cut into pieces before being served with the other ingredients.

The combination of these ingredients creates a sweet and savory flavor. Coconut milk provides the savory taste, while palm sugar adds sweetness. The chewy texture of ce hun tiau also complements the soft texture of the red beans, black sticky rice, and grass jelly.

Ce Hun Tiau is usually served cold with ice cubes. All the ingredients are arranged in a bowl and then topped with coconut milk and palm sugar syrup before serving.

Today, Ce Hun Tiau can still be found in various places in Pontianak, as well as at dessert shops outside the city, as one of the region’s traditional dessert drinks.