KUIH SEKAYA LABU - A RAMADAN DELIGHT IN KELANTAN

KOTA BHARU, March 16 (Bernama) -- Ramadan and sweet treats go hand in hand, and this year, kuih sekaya labu sebutir is stealing the spotlight in Kelantan. This traditional delicacy, with its creamy texture and rich coconut aroma, has become a must-have among food lovers.

Shaped like a whole pumpkin, its appearance is just as unique as its taste. Smooth, fragrant, and irresistibly rich, it has gained popularity similar to hot fried bananas during the fasting month.

One of the people behind its growing fame is traditional kuih maker Suri Wan Ali, 39, who has been selling this heritage dish at her stall, Kuih Suri, in Jalan Tok Hakim for the past seven years.

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"Kuih sekaya labu was once only well-known in Rantau Panjang, but as demand grew, I started selling it here," she told Bernama.

There are two variations - sekaya labu sebutir and sekaya labu talam, but according to Suri, sekaya labu sebutir is the absolute favourite during Ramadan.

For Suri, this kuih is more than just a dish - it is a treasured family recipe passed down by her mother, Wan Ramlah Wan Harun, 62, who inherited it from her late father, Wan Ali Wan Harun, a Thai national.

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Recognising its rising popularity, Suri and her husband, Sani Ismail, 69, work tirelessly to ensure a sufficient supply of pumpkins throughout Ramadan.

"Every day, we use nearly 50 pumpkins. Each is cut into eight to ten pieces and sold at RM5 per slice," she said, adding that despite rising ingredient costs, she is committed to keeping prices affordable for her loyal customers.

The preparation starts at 8 am, with pumpkins cleaned, deseeded, and filled with a mixture of eggs, coconut milk, and palm sugar before being steamed for 40 minutes.

"Once cooked, the kuih is left to cool until it achieves the perfect texture  firm on the outside yet soft inside," she said.

Apart from sekaya labu, Kuih Suri 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 3 pm, and some wait for hours just to get their favourites," she said. Clearly, kuih sekaya labu sebutir is more than just a dessert - it is a beloved tradition that continues to thrive in Kelantan.

-- BERNAMA