Nipah Sugar Pandan Glutinous Rice Potential to Attract Tourists during TMP

KANGAR: Despite its different name, the traditional delicacy known as pulut kucai or pandan glutinous rice, served during festive seasons and weddings, holds high potential to attract tourists, especially during the Visit Perlis Year (TMP) 2024-2025.

Pulut kucai, also known as wajik in the southern region of the Peninsula, is a sweet treat among the northern communities. Interestingly, Roshamiza Meli, a traditional dessert entrepreneur aged 39 from Kampung Behor Gonchar here, has introduced a twist by using nipah sugar, making it unique and potentially appealing to the tourism industry.

Known as Kak Chik, she explained that her pulut kucai and dodol (a traditional sweet toffee-like delicacy) have a distinct texture and flavor due to the use of nipah sugar instead of white sugar as a sweetener, enhancing the aroma of the food.

“People in Perlis call this wajik delicacy pulut kucai, and I want to preserve it as pulut kucai so that the public knows that this delicacy is made by true Perlis natives. I’ve created an adaptation for these two recipes by using nipah sugar to reduce the use of white sugar, resulting in a less sweet taste that is loved by all layers of society,” she told Bernama.

Roshamiza mentioned that she would make every effort to obtain a supply of nipah sugar, despite facing challenges due to limited availability since not many people are capable of producing it at this time, given its lengthy processing time.

“To produce pulut kucai, glutinous rice needs to be soaked for between four to five hours, then steamed with banana leaves for two hours. After that, mix red sugar, palm sugar, and nipah sugar for its aroma, stir for 40 minutes, and it’s ready to be baked,” she added, mentioning that 350 grams of pulut kucai costs RM15.

She emphasized that the delicacy is not only popular among locals but has also gained attention from foreign countries such as Thailand, Indonesia, Brunei, and Singapore through the Malaysia Agriculture, Horticulture, and Agrotourism Exhibition (MAHA) she participated in Serdang, Selangor last year.

“Since 2018, I have been making and selling pulut kucai and dodol, and MADA (Muda Agricultural Development Authority) has provided a lot of guidance besides helping me participate in MAHA. In 2018, I only made this delicacy on a small scale.

“Alhamdulillah (praise be to God), now I am in the process of applying for the MeSTI (Safe Food Handling) and Halal logos to export my homemade delicacy to foreign countries such as Thailand,” she said, also noting that she has sales agents for pulut kucai and dodol in Perlis, Kedah, and Kuala Lumpur.

Roshamiza mentioned that, besides MADA, she has received assistance from several other agencies in her efforts to advance her business, including the Perlis Department of Social Welfare, the Malaysian Agricultural Research and Development Institute, and the Perlis Islamic Religious and Malay Customs Council.

-BERNAMA