Nekbat still a Ramadan favourite on the East Coast

2026-03-12 - 23:44

Noor Aini, seen here with one of her daughters, ventured into the nekbat business in 2019 and primarily prepares it during Ramadan. (Bernama pic) DUNGUN: Despite the growing variety of modern desserts, the traditional East Coast sweetmeat known as “nekbat” continues to hold its place on Ramadan tables in Terengganu and Kelantan. Soft, sponge-like and soaked in sweet syrup, the delicacy remains a popular choice for breaking fast, cherished not only for its distinctive taste but also for the memories and traditions attached to it. For nekbat entrepreneur Noor Aini Salleh, Ramadan is the busiest time of the year. This year, the 43-year-old received orders for about 120,000 pieces of the sweetmeat from traders and customers across the country, including Johor, Kuala Lumpur, Kedah and Perlis. “I started receiving orders about two weeks before Ramadan and have been producing between 4,000 and 5,000 pieces a day to meet demand,” she said at her workshop in Rantau Abang near here. Noor Aini, who ventured into the nekbat business in 2019, said she produces the sweetmeat mainly during Ramadan. At other times, she prepares it only for special orders or events. During the fasting month, the kitchen becomes a family affair. Her two daughters, Sharifah Nur Safiyah Syed Shahruddin, 17, and Nur Arrabella Marissa, 18, help her prepare orders each evening. “During Ramadan, we usually start making nekbat from about 4pm until 10pm to ensure all orders are completed on time,” she said. Traditionally, nekbat – which resembles kuih bahulu in shape – was baked in copper moulds over coconut husk charcoal. Today, Noor Aini uses ovens, making the process faster while still preserving the traditional flavour. In Terengganu and Kelantan, nekbat is a popular choice for breaking fast. (Bernama pic) She produces three varieties: wheat flour nekbat, rice flour nekbat, and pandan-flavoured wheat flour nekbat. “The pandan-flavoured version is a small innovation to attract younger customers to try this traditional dessert,” she said. Noor Aini learnt the recipe from the mother of a friend known as Ummi, a well-known nekbat entrepreneur in Dungun. The sweetmeat itself is believed to have originated from palace kitchens. Her wheat-flour nekbat sells for RM38 per 100 pieces, while the rice flour and pandan versions are priced at RM40 for the same quantity. Outside of Ramadan, she runs a samosa business to support her family. Noor Aini hopes traditional delicacies like nekbat will continue to be appreciated by younger generations so that East Coast culinary heritage remains alive.