Buah Melaka and Kueh Bom are more than just traditional Malay delicacies. They carry stories of heritage, family, and togetherness that have been passed down through generations. Buah Melaka is a soft glutinous rice dumpling filled with melted gula melaka and coated with freshly grated coconut. When bitten, the sweet palm sugar flows gently, creating a comforting balance of texture and flavour. Kueh Bom, on the other hand, is made from glutinous rice dough filled with sweet coconut and palm sugar, then deep fried until golden. Crispy on the outside and soft inside, it is often enjoyed as an afternoon treat.
Making these kuih requires patience and teamwork. Participants begin by preparing the dough, shaping it carefully, filling it with gula melaka or sweet coconut, and then cooking it using traditional methods. The process may look simple, but it teaches precision, cooperation, and appreciation for local ingredients. At UNIMAS, this hands-on experience became a meaningful cultural exchange when international students gathered to learn and make Buah Melaka and Kueh Bom together.
The session brought students from different countries into one shared space, encouraging conversation, laughter, and collaboration. As hands shaped the dough, stories were exchanged about food traditions from home, creating a warm and inclusive atmosphere. For many students, this was their first experience making traditional Malaysian kuih, and it became a memorable introduction to local culture.
Negar Mahmudian from Iran shared that the experience was both fun and meaningful. She said that learning to make Buah Melaka helped her understand Malaysian culture better and made her feel more connected to the local community. She also enjoyed working with students from different countries and learning together through food.
Abu Bakar from Nigeria described the session as eye-opening and enjoyable. He shared that although the ingredients were new to him, the process reminded him of traditional snacks from his own culture. He felt that cooking together made it easier to connect with others and build friendships beyond language and nationality.
According to Yusrina Alyani Yunus, Head of International Student Affairs, the activity served as a valuable platform for cultural exchange and student engagement. She explained that hands-on activities like this allow international students to experience Malaysian culture in an authentic and welcoming way while fostering mutual understanding and respect among students from diverse backgrounds.
Through simple traditional kuih, the Buah Melaka and Kueh Bom sessions showed how food can become a bridge between cultures. It was not just about learning recipes, but about building connections, celebrating diversity, and creating shared experiences that contribute to harmony, inclusivity, and a spirit of peace within the campus community.
Mohd Ilham Abdullah
Head of Mobility
Universiti Malaysia Sarawak
