TAPAI pulut daun getah, valued for its unmistakable aroma and authentic, old‑world flavour, is holding its place as a cherished Hari Raya staple even as modern festive treats grow in popularity.
Wrapped in rubber leaves, the traditional fermented glutinous rice stands apart from contemporary desserts, offering a nostalgic reminder of heritage and continuity of festive customs.
For 69‑year‑old Siti Hafsah Mamat, the delicacy is far more than a soft, sweet treat – it is a living link to her family’s traditions, passed down and preserved across generations.
“Today, there are plenty of modern, attractive and delicious kuih. But this tapai is special.
“Some sellers put it in small containers, but the taste just isn’t the same. When it’s wrapped in rubber leaves, the aroma is irresistible.
“This dish is truly unique, even though it’s made with simple ingredients – glutinous rice and yeast,” she told Bernama at her home in Kampung Tok Lawit in Kuala Berang, Terengganu.
