Hari Raya incomplete without ketupat
SIBU: Hari Raya Aidilfitri would be incomplete without the serving of ketupat (wrapped rice cakes).
According to a trader here, Norizah Wahid, who sells nipah leaves of the licuala species at Sibu Central Market, it has been part of the Hari Raya practice in Sarawak to serve this unique delicacy to guests.
“I have been selling ‘daun nipah’ prior to every Hari Raya for the last 15 years.
“We enjoy good business not only from the Muslim community but also from people of other races and religions,” she said when met at her stall yesterday.
Norizah, also affectionately known as ‘Kak Nor’ among her customers, added that she would receive the supply of ‘daun nipah’ from Lasa – a riverine settlement where the nipah plant grows extensively.
“A bundle of ketupat shells sells for RM1. Besides selling the ‘daun nipah’, we also weave the ketupat shells for sale at a price.”
Kak Nor said she is willing to share her knowledge and experience in preparing ketupat with anyone interested.
“Preparing ketupat is not that difficult. All one needs is glutinous rice, daun nipah, coconut milk and a pinch of salt to taste.
“The mixture of rice, coconut milk and salt is stuffed into the ketupat shells and steamed for about one to two hours in a big pot.
“You know it is done when the leaves have turned yellowish brown. The leaves give a special aroma to the steamed concoction.
“It is best eaten with beef or chicken rendang,” she said.