Sarah sees surge in demand for bamboo leaf ketupat during Ramadan

2026-03-11 - 23:44

Bamboo leaf ketupat is known for its fragrant aroma and chewy texture. (Bernama pic) ALOR SETAR: A traditional delicacy closely associated with the Siamese and Chinese communities in Kedah is enjoying renewed popularity this Ramadan. Demand for bamboo leaf ketupat has surged, with orders reaching around 16,000 pieces – or roughly 1,000kg – throughout the fasting month. Entrepreneur Sarah Hussain, 43, from Kampung Bukit Murai near here, began producing the traditional dish in 2017 after inheriting the recipe from her mother and sister. “At first, I didn’t know how to make the ketupat, but I gradually picked it up from my mother and sister until I became good at it,” she said. She shared that initially, her mother would make the delicacy only for family meals during festive occasions. That changed when Sarah began sharing photos of the dish on social media. “Many people began asking about it and placing orders,” she recalled. Sarah explained that despite its Siamese and Chinese links, bamboo leaf ketupat has been adapted into a halal version to suit the tastes of the Malay community. The ingredients are simple – bamboo leaves, glutinous rice, and ash or lye water – but the preparation process requires patience and precision. Sarah Hussain has been producing the traditional dish since 2017, after inheriting the recipe from her mum and sister. (Bernama pic) “The bamboo leaves must first be sourced; I usually buy them from villagers. After they are cleaned and steamed, the glutinous rice is washed, mixed with lye water, and wrapped using the bamboo leaves,” she said. The wrapped ketupat are then boiled for seven to eight hours before being steamed and frozen to maintain their quality. She explained that freezing allows the ketupat to last between six and 12 months, which enables her to prepare stock in advance to meet high demand during festive periods. Sarah’s ketupat is sold at RM28 per kg. Also known as “elephant ketupat”, the dish is prized for its fragrant aroma and chewy texture. Unlike ketupat palas or ketupat nasi, it does not use coconut milk. “It can be enjoyed with various types of serunding, or eaten with condensed milk, gula Melaka, or even chocolate,” she noted.