Mother’s Recipe Inspires the Creation of 8 Types of Tapioca-Based Traditional Pastries

Mother’s Recipe Inspires the Creation of 8 Types of Tapioca-Based Traditional Pastries

KOTA BHARU – The idea of venturing into a traditional pastry business using tapioca never crossed Zarin Ernyza’s mind, 32, until she could generate substantial income from it. Affectionately known as Za, she shared that the inspiration to create various types of tapioca-based pastries arose when she purchased tapioca from a friend in 2018.

“The taste of the tapioca was delightful, prompting me to inquire with my mother, Zainab Daud, 73, for her recipe on how to make this food. After that, I started selling tapioca and making seven more types of tapioca-based pastries, including boko tapioca, tapioca porridge, tapioca syrup, tapioca cha-cha, tapioca rolls, boiled tapioca, and sweet tapioca flour—all of which are my mother’s recipes as well,” she said during an interview in Kampung Telaga Bata.

As a mother of two, she mentioned that the demand for these traditional pastries increased during the monsoon season. She often needs to process up to 200 kilograms of tapioca per day to sell around Kota Bharu, Bachok, Pasir Mas, and Pasir Puteh.

“I source my tapioca supply from my father’s own cultivation, Mat Salleh Hassan, 72, and share half of the profit from the pastry sales with him. My husband, Imman Shafiq Ibrahim, 27, also assists me. Alhamdulillah, I have more than 10 agents helping in this pastry business, and the daily income ranges from RM500 to RM700,” she said, selling each piece for prices ranging from RM4 to RM6.

Zarin Ernyza explained that the pastry-making process starts as early as 4 a.m., involving cutting, grinding, and then boiling the tapioca before adding other ingredients for the pastries.


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