Ketupat Palas Remains A Raya Favourite

CHUKAI, March 11 (Bernama) -- Each Aidilfitri, modern biscuits and festive dishes fill the tables, yet ketupat palas remains a timeless favourite.

The fragrant glutinous rice, cooked in coconut milk and carefully wrapped in palm leaves, evokes cherished memories of family celebrations.

Its enduring popularity keeps producers busy, with orders flooding in year after year.

Teh Mamat, 61, a ketupat palas maker from Kampung Gong Pauh here, had to close orders earlier than usual this year, worried she might not be able to complete them on schedule.

“This year, I’m only making 12,000 pieces, even though demand could reach 18,000,” she said when met at her home today.

She said taking fewer orders allows her to maintain the quality of each ketupat and keep her customers satisfied.

Teh, who has been making ketupat palas for three decades, can produce up to 1,000 pieces a day with the help of her 43-year-old daughter, Aznida Awang Kechik.

“I start making ketupat palas at 7 am, soaking at least 20 kilogrammes of glutinous rice for 1,000 ketupat before steaming them in batches.

“The rice must be mixed thoroughly with coconut milk to retain the rich, creamy flavour of the ketupat. When stored correctly, they can last up to a year,” she added.

Teh said she sources her palm leaves from traders at Chukai Market, who sell them at RM40 for 100 leaves.

The mother of eight and grandmother of four added that she has so far prepared 7,000 ketupat, which are stored in the freezer to keep them fresh before being distributed to customers ahead of Aidilfitri.

“I sell ketupat palas at RM90 per 100 pieces, which is still reasonable,” she said.

Despite rising costs of ingredients, Teh has kept her prices unchanged to avoid burdening her customers, many of whom have supported her business for years. 

-- BERNAMA