THE ketupat palas (sticky rice dumpling) is a timeless Aidilfitri favourite that is a labour of love.
The steamed, santan-rich glutinous rice wrapped in mangrove fan palm leaves is time-intensive to make, with producers inundated with orders every year.
A ketupat palas maker, Teh Mamat, 61, from Kampung Gong Pauh in Chukai, Terengganu, stopped accepting orders earlier than usual this year as she was worried she would not be able to finish them on time.
“I’m only making 12,000 pieces this year, even though orders could have hit 18,000,” she told Bernama.
She said taking fewer orders allowed her to maintain the product’s quality and keep customers happy.
Teh, who has been making the festive treat for three decades, said she could make 1,000 pieces per day with the help of her daughter Aznida Awang Kechik.
“I start the process at 7am, soaking at least 20kg of glutinous rice before steaming the ketupat in batches.
“The rice must be mixed thoroughly with the santan (coconut milk) to ensure a creamy flavour.
“It can last up to a year if stored correctly,” said the mother of eight and grandmother to four.
Teh said she paid RM40 for 100 leaves from the Chukai Market and sold 100 pieces of ketupat for RM90, which she said “is still reasonable”.
Teh said she had maintained her price despite rising costs to avoid burdening her loyal customers.
