In Chukai, ketupat palas still steals the show every Raya

2026-03-15 - 01:24

Demand for ketupat palas was so strong this year that Teh Mamat has had to close orders earlier than usual. (Bernama pic) KUALA TERENGGANU: Every Aidilfitri, festive tables brim with modern treats and new dishes. Yet, ketupat palas continues to hold a special place in many Malay homes. The fragrant glutinous rice delicacy remains a Raya staple that evokes memories of family gatherings and kampung celebrations. For ketupat palas maker Teh Mamat, 61, from Kampung Gong Pauh in Chukai, Terengganu, demand has been so strong that she had to close orders earlier than usual this year to ensure she can keep up. “I’m only making 12,000 pieces this year, even though demand could have reached 18,000,” she said, explaining that taking fewer orders allows her to maintain the quality of each ketupat and keep her customers satisfied. Teh, who has been making ketupat palas for about 30 years, works alongside her daughter, Aznida Awang Kechik. Together, they produce around 1,000 pieces a day. Production starts early in the morning, with at least 20kg of glutinous rice soaked in water before being mixed with coconut milk. “The rice must be mixed well with the coconut milk so the ketupat retains its rich, creamy taste,” Teh expained. Up to 20kg of pre-soaked glutinous rice is added to coconut milk, resulting in a rich, creamy mixture. (Bernama pic) The ketupat is then wrapped with palm leaves sourced from traders at Chukai Market, where they cost about RM40 for 100 leaves. As of March 11, the mother of eight and grandmother of four has prepared around 7,000 ketupat. These are kept frozen to maintain freshness before being delivered to customers ahead of Aidilfitri. Teh noted that the delicacy can last for up to a year if stored properly. Her ketupat palas is sold at RM90 for 100 pieces. Despite rising ingredient costs, she has kept the price unchanged so as not to burden her loyal customers, who have been returning for years.