DUNGUN: The iconic east coast traditional kuih, nekbat, continues to be a popular choice for breaking fast in Terengganu and Kelantan during Ramadan.
Despite changing times and the emergence of modern desserts, nekbat still holds a special place in the hearts of many due to its distinctive taste passed down through generations.
Nekbat entrepreneur Noor Aini Salleh, 43, said she received orders for about 120,000 pieces of the traditional sweetmeat from traders and customers, including Johor, Kuala Lumpur, Kedah and Perlis, for Ramadan this year.
“I started receiving orders about two weeks before Ramadan and have been producing between 4,000 and 5,000 pieces a day to meet the high demand,” she said, Bernama reported.
Noor Aini, who ventured into the nekbat business in 2019, said she only produces it during Ramadan at her workshop in Rantau Abang, Terengganu, while in other months it is prepared based on orders for specific occasions.
Her two daughters, Sharifah Nur Safiyah Syed Shahruddin, 17, and Nur Arrabella Marissa, 18, assist her in preparing the orders.
“During Ramadan, we usually start making nekbat from 4pm until 10pm every day to ensure all orders are completed on schedule,” she said.
According to Noor Aini, the process of making nekbat, which resembles bahulu in shape, has become more modern with the use of ovens, compared to the traditional method of baking with copper moulds over coconut husk charcoal.
She currently produces three types of nekbat – wheat flour nekbat, rice flour nekbat and pandan-flavoured wheat flour nekbat.
