Family sticks to 40-year-old traditional ketupat recipe
KEPALA BATAS: Sticking faithfully to the traditional recipe of making ketupat daun palas for the past 40 years has paid off for the family of Syakirah Muhamad Sobberi.
There is a big demand for the ketupat (glutinous rice wrapped in a triangular shape using fan palm leaves), both locally and abroad.
“As we offer frozen ketupat daun palas, we have many customers who buy it and send it to their children living abroad,” said the 34-year-old from her home in Tasek Gelugor.
Growing up, Syakirah remembers coming home from school to help her parents make lemang and ketupat daun palas, especially during the Ramadan month.
She said they had to reduce production this year – from 15,000 pieces of ketupat to 10,000 – as they could not get enough daun palas due to the movement control order.
“But business has been great either way. Syakirah said her father has been selling ketupat daun palas and lemang daily at the night market, adding that they would produce more during the festive season.
“We wake up early and start cooking the rice before sending them out to be wrapped.
“As we have been receiving a lot of orders, we have to hire our neighbours to help us.
Syakirah said they offered two types of ketupat, the usual one and another with nuts.
“Right now we cook 10kg to 15kg of rice each day to make sure we meet the orders.
“Hari Raya is about spending time together as a family and keeping our family tradition alive,” she said.