Ready-Made Ketupat Casings Grow in Demand as Efforts Continue to Preserve Traditional Weaving
KUALA LUMPUR — As Hari Raya Aidilfitri approaches, preparations for the festive celebration are becoming increasingly lively as families across Malaysia begin preparing traditional dishes associated with the occasion.
Among the most iconic dishes during Aidilfitri is ketupat, a rice delicacy wrapped in woven coconut or palm leaves before being boiled until fully cooked.
The dish is typically served alongside rendang, peanut sauce or sayur lodeh, making it a festive favourite enjoyed by families every year.
However, despite its enduring popularity, concerns have emerged that the traditional skill of weaving ketupat casings could gradually fade as more people choose to purchase ready-made versions from markets.
Entrepreneur Nur Fatin Yasmin Firdaus explained that modern lifestyles and time constraints have led many people to opt for ready-made ketupat casings rather than weaving them manually.
“If no one continues to learn this skill, it may eventually disappear even though ketupat weaving is part of our cultural heritage,” she said.
Workshops Introduced to Share Traditional Skills
Motivated by the concern, Nur Fatin decided to organise ketupat weaving workshops to teach the craft to members of the public.
The workshops provide participants with hands-on experience in learning the traditional weaving technique while gaining appreciation for a cultural skill that has been passed down through generations.
The activity was organised during the RIUH Raya Baik Baik programme held recently in Kuala Lumpur.
According to Nur Fatin, many participants initially believed that weaving ketupat casings was complicated and difficult to master.
However, once they were guided step by step, they realised that the technique could be learned with patience and practice.
“I hope participants will keep trying even if they don’t succeed on their first attempt. With practice, they may eventually be able to weave their own ketupat during future Raya celebrations,” she said.
Interest Sparked During Childhood
Nur Fatin said her passion for ketupat weaving began when she was still in primary school.
She often watched a canteen operator skillfully weave coconut leaves into ketupat casings, which sparked her curiosity about the craft.
By observing closely, she gradually began learning the technique herself.
She explained that it took her around two weeks to master the basics of several weaving styles such as ketupat sate, ketupat bawang and ketupat jantung.
Each pattern requires patience and precision because even a small mistake can cause the weave to unravel.
With repeated practice, however, the weaving process gradually becomes easier to understand.
Young People Encouraged to Continue the Tradition
Workshop participant Ashraf Azahan Mohd Raisham, a 24-year-old barista from Shah Alam, believes that younger generations should learn the skill in order to keep the tradition alive.
He said ketupat is one of the dishes his family eagerly looks forward to every Aidilfitri morning.
According to him, learning the weaving technique not only preserves tradition but also helps younger people appreciate the cultural heritage behind the festive dish.
“If we don’t learn how to make it ourselves, future generations might only recognise ketupat as something bought from stores without understanding the traditional craft behind it,” he said.
-wilayah.com.my
