18/03/2025

TUESDAY | MAR 18, 2025

6

Pumpkin kuih on a roll in Kelantan o Ramadan bazaar customers begin queueing as early as 3pm for slice of traditional treat

Labuan all set for flora festival LABUA N : Th e g ov e rnm e n t h e r e i s a imin g t o we l c om e mor e t h a n 50 , 000 lo ca l a nd in te rn at ion a l vi s i t or s for t h e hi g hl y a n t i c ip ate d in a u g ur a l Born e o Flor a F est iv a l (BFF) in Jul y. Sc h e dul e d from Jul y 26 t o 30 , i t i s ex p ecte d t o be a s i g n at ur e e v e n t for t h e du ty -fr ee i s l a nd , t h at w ould c r eate a s i g nifi ca n t ec onomi c s pillov e r t hrou g h v a riou s b u s in ess act ivi t i es. M ini ste r in t h e Prim e M ini ste r’ s D e p a r t m e n t (F e d e r a l T e rri t ori es ) D at uk Se ri Dr Z a lih a M u sta f a sa id t h e e v e n t w ould be ho ste d by L ab u a n Corpor at ion in c oll ab or at ion w i t h t h e F e d e r a l T e rri t ori es D e p a r t m e n t a nd involv e g ov e rnm e n t age n c i es a nd priv ate sect or sta k e hold e r s. “W e ini t i ate d t hi s flor a f est iv a l in L ab u a n as p a r t of our c ommi t m e n t t o d e v e lopin g t ouri s m driv e n e v e n ts t h at w ould att r act mor e vi s i t or s t o t h e i s l a nd . W e a im t o b oo st t h e lo ca l ec onom y, e n s urin g t h at ho te li e r s, eate ri es a nd lo ca l t r a d e r s be n e fi t. ” Z a lih a a l s o sa id BFF was in s pir e d by t h e s u ccess of t h e Flori a Pu t r a j aya e v e n t, a ddin g t h at i t i s a st r ateg i c e ffor t t o invi g or ate t h e t ouri s m sect or in L ab u a n . “W e e n c our age p a r t i c ip at ion from ac ro ss Ma l ays i a, p a r t i c ul a rl y from t h e n e i g h b ourin g states of Saba h a nd Sa r awa k , as we ll as ( t h e Kin g dom of) Brun e i . Addi t ion a ll y, we hop e for st ron g c oop e r at ion from ho te li e r s t o be we ll pr e p a r e d for t h e influ x of vi s i t or s by c on t inuin g t o up g r a d e t h e ir se rvi ces t o wa rd s e nh a n c in g L ab u a n’ s im age a nd r e pu tat ion . ” S h e ur ge d eate ri es a nd s m a ll- t im e t r a d e r s t o exte nd ho s pi ta li ty t o vi s i t or s, r e infor c in g L ab u a n’ s r e pu tat ion as a we l c omin g d est in at ion . “Th e f est iv a l i s poi se d t o be a m a jor att r act ion , dr aw in g pl a n t a nd flo we r e n t hu s i asts, hor t i c ul t ur a l ex p e r ts a nd t ouri sts t o t h e i s l a nd , fur t h e r st r e n gt h e nin g L ab u a n’ s sta ndin g as a t ouri s m d est in at ion , ” s h e sa id . – B e rn a m a

KOTA BHARU: Ramadan is synonymous with sweet treats and this year, kuih sekaya labu sebutir is the highlight in Kelantan. The traditional delicacy, with its creamy texture and rich coconut aroma, has become immensely popular among foodies. Prepared in a whole pumpkin, its appearance is as unique as its taste. Smooth, fragrant and irresistibly rich, it has gained popularity matching hot goreng pisang during the fasting month. Suri Wan Ali, 39, has been selling kuih sekaya labu sebutir at her stall in Jalan Tok Hakim for the past seven years. “It was once only well-known in Rantau Panjang. But as demand grew, I started selling it here,” she said. There are two variations – sekaya labu sebutir and s ekaya labu talam . But Suri said the former is the favourite during Ramadan. She uses a family recipe passed down by her mother, who inherited it from her late father. She and her husband, Sani

Ismail, 69, work tirelessly to ensure a sufficient supply of the delicious pumpkins throughout Ramadan, Bernama reported. “Every day, we produce about 50 pumpkins. Each is cut into eight to ten pieces that is sold at RM5 per slice,” she said, adding that despite rising ingredient costs, she is committed to keeping prices affordable for her customers. T h e

Kuih sekaya labu sebutir is made with a mixture of eggs, coconut milk and palm sugar. – B ER N AMA P I C

Suri also offers over 40 varieties of traditional kuih , including pulut nangka, sekaya nangka, kuba guling, sengkuang santan and koleh kacang hijau . “Every Ramadan, we are extremely busy. Customers start queuing as early as 3pm, and some wait for hours just to get their favourites,” she said.

preparation starts at 8am, with the pumpkins cleaned and filled with a mixture of eggs, coconut milk and palm sugar before being steamed for 40 minutes. “Once cooked, it is left to cool until it achieves the perfect texture... firm on the outside yet soft inside,” she said. Apart from sekaya labu ,

Suri with a raw pumpkin and a piece of the finished product. – B ER N AMA P I C

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