The Bamboo-wrapped Ketupat Winning Fans Beyond Kedah

JITRA: Most Malaysians are familiar with ketupat woven with young coconut leaves, especially during Hari Raya.

But in Kampung Wang Perah, a different version continues to attract loyal customers long after the festive season ended.

Known as ketupat daun buluh, the traditional delicacy is made using glutinous rice wrapped in bamboo leaves before being steamed, giving it a distinctive aroma, texture and flavour.

Ketupat maker Sarina Saidin, 56, ensures she preserves that unique character.

“The bamboo leaves give the ketupat a special fragrance during steaming, while the texture becomes softer and the taste richer,” she told Bernama.

“Every step of the process is done carefully to ensure the quality and authentic flavour remain consistent.”

Operating from her home for the past four years, Sarina has seen demand steadily grow, with orders arriving from as far as KL and Johor.

She offers several types of ketupat, including original, black glutinous rice, bean and corn. To help customers identify the varieties, she uses a colour-coded string system: red for original, yellow for pulut hitam, blue for bean, and green for jagung.

The ketupat is sold by weight, with prices ranging from RM28 to RM35 per kg depending on the variety.

Much of her business is driven through social media platforms, allowing the traditional delicacy to reach customers well beyond Kedah.

Sarina also credits support from the state regional development authority for helping her expand the business, including assistance with equipment and guidance.

“They have helped me tremendously to reach where I am today,” she said.