Kuih Sopang is made of banana, glutinous rice flour, coconut milk, palm sugar, and salt, with grated coconut filling. This cake is so named in conjunction with a town called Sepang in Negeri Sembilan but pronounced as “Sopang” in the state’s local dialect. Blend well the mashed banana with the glutinous rice flour. Add in the coconut milk a little at a time and a little salt till the mixture thickens and blends well. Take a little bit of dough, shape into a small ball, insert in the filling and then reshape into an oval. Fry the cake using a low heat to ensure the filling and the cake’s skin are cooked.

This daily late afternoon menu of the people of Terengganu is well known in the district of Kemaman. It is made of fish flesh wrapped in banana leaf in the form of a cone. The taste is akin to the otak-otak dish but differs in its physical form. Sata is taken with plain rice, or with plain coffee as a snack. The main ingredients are sardine, grated coconut, pounded red onion and ginger, finely sliced kesum leaf and chilies, ground chillies, egg, salt, sugar, budu (fermented shrimp) and food enhancer as well as parched banana leaf. Pound or grind the fish flesh and mix with the rest of the ingredients. Put into the parched cone-shaped banana leaf and grill with a moderate heat till cooked.