Timeless Appeal Of Mak Njang’s Kuih Talam
JITRA, Feb 25 (Bernama) -- As modern treats grow increasingly popular, a 77-year-old has shown that the authenticity of her traditional kuih tepung talam still resonates deeply with customers this Ramadan.
Som Abdul Halim, better known as Mak Njang, from Kampung Paya Parit Latih, said she continues to preserve the recipe she created back in 1966 in making her kuih tepung talam, which is renowned for its soft texture and well-balanced creamy sweetness.
“In the past, I had nothing much to do at home when my husband went to the paddy fields, so I started experimenting with making kuih tepung talam. In the early days, I threw away many batches because they didn’t turn out well, but after repeated attempts, I finally succeeded - and I’ve been making it ever since.
“When I first started selling, my husband would deliver the kuih by motorcycle from Jitra to Alor Setar, and production was on a small scale. Alhamdulillah, from just 20 to 30 containers back then, sales have now reached between 200 and 300 containers a day,” she told reporters here, today.
She added that during Ramadan, production can reach between 600 and 700 containers, and she offers only six varieties: tepung talam gula melaka, talam pandan, talam ubi, seri muka pandan, seri muka durian, and kaswi.
“On normal days, I only make about 200 to 300 containers of kuih, but during Ramadan the demand is very high, and can reach up to 700 containers a day. During Ramadan, my routine is to come to the shop in Kampung Padang at midnight, to prepare the batter.
“I am assisted by my granddaughter and more than 14 other workers. The process of making these kuih takes time, as everything is only ready by 11 am. That’s why I only help a little, as I no longer have the strength,” she said.
Mak Njang added that, once all the kuih are ready, agents will come to her shop to collect the items for customers in Kedah and Penang.
“Even at my age, when I should be resting at home, and despite my declining health, I still come to the shop to make kuih, because it is part of my life routine. I feel happy when people eat them and say they are delicious, because they are made with my own hands and my own recipe,” she said.
Meanwhile, Mak Njang’s eldest granddaughter Yusrina Muhamad Yusof, 36, affectionately known as Kak Long, said that, although the younger generation today is less interested in learning the process of making traditional kuih, she is very excited to continue her grandmother’s legacy.
“I have lived with my grandmother since I was a baby, so I’ve been watching her make kuih talam from a young age. That’s how I learned and developed an interest in cooking. When my grandmother comes to the shop, she helps out a little, but even if she doesn’t come, I can still produce the same recipe just like hers,” she said.
-- BERNAMA
