The traditional bamboo leaf ketupat, originally a heritage dish of the Siamese and Chinese communities, is rapidly gaining popularity among Malaysians as a must-have delicacy for the upcoming Aidilfitri festivities. Hailing from the Padang Pusing sub-district, this unique version of the iconic rice cake offers a distinct aroma derived from its bamboo leaf wrapping and a characteristically springy texture that has made it a preferred choice for the morning of Raya.
For 43-year-old entrepreneur Sarah Hussain, her journey into the world of traditional delicacies began almost by accident before evolving into a stable source of income since 2017. Based in Kampung Bukit Murai, Sarah noted that the demand for her bamboo leaf ketupat has seen a steady annual increase. For this year’s Ramadan, her orders have surged to nearly 16,000 pieces, equivalent to approximately 1,000 kilograms of the festive treat.
Sarah shared that the craft was initially a family affair, with her mother and sister preparing the dish solely for their own household celebrations. It was only after she shared photographs of the unique ketupat on social media that public interest spiked. Despite still being a student at the time, she began taking orders to meet the growing curiosity and demand from online followers.
The preparation process, while involving simple ingredients such as bamboo leaves, milky glutinous rice, and alkaline water (air abu), requires meticulous attention to detail to ensure the product does not spoil. Sarah explained that the bamboo leaves must be carefully selected, cleaned, and dried before the rice is washed and mixed. Once wrapped tightly, the ketupat undergoes a lengthy boiling process lasting between seven to eight hours to achieve the perfect consistency.
To maintain quality and longevity, the cooked ketupat are drained and frozen, allowing them to remain fresh for six to twelve months. This freezing method enables Sarah to prepare stocks well in advance to meet the heavy influx of festive orders. Also known locally as “Ketupat Gajah,” this variant differs from the common ketupat palas as it does not contain coconut milk, making it a lighter alternative with a much longer shelf life.
The bamboo leaf ketupat is highly versatile and is traditionally enjoyed with serunding, rendang, or gulai. However, Sarah noted that some customers prefer modern pairings, enjoying the rice cakes with condensed milk, palm sugar, or even chocolate. Retailing at RM28 per kilogram, her reach has expanded far beyond Kedah, with regular orders now arriving from customers in Kuala Lumpur, Selangor, and Perak.
