Nekbat Remains Ramadan Favourite Sweetmeat

DUNGUN, March 6 (Bernama) —The iconic East Coast traditional sweetmeat, nekbat, continues to be a popular choice for breaking fast among communities in Terengganu and Kelantan during Ramadan.

Despite changing times and the emergence of various modern desserts, nekbat still holds a special place in the hearts of many due to its distinctive taste and the traditional values passed down through generations.

Nekbat entrepreneur Noor Aini Salleh, 43, said she received orders for about 120,000 pieces of the traditional sweetmeat from traders and customers, including from Johor, Kuala Lumpur, Kedah and Perlis, for Ramadan this year.

“I started receiving orders about two weeks before Ramadan and have been producing between 4,000 and 5,000 pieces a day to meet the high demand,” she said when met by Bernama at her workshop in Rantau Abang, near here, today.

Noor Aini, who ventured into the nekbat business in 2019, said she only produces the sweetmeat during Ramadan, while in other months it is prepared based on orders for specific occasions.

She added that her two daughters, Sharifah Nur Safiyah Syed Shahruddin, 17, and Nur Arrabella Marissa, 18, also assist her in preparing customer orders.

“During Ramadan, we usually start making nekbat from 4 pm until 10 pm every day to ensure that all orders are completed on schedule,” she said.

According to Noor Aini, the process of making nekbat, which resembles bahulu in shape, has become more modern with the use of ovens, compared to the traditional method of baking with copper moulds over coconut husk charcoal.

She currently produces three types of nekbat: wheat flour nekbat, rice flour nekbat and pandan-flavoured wheat flour nekbat.

“The pandan-flavoured wheat flour nekbat is an innovation aimed at attracting younger people to enjoy this traditional delicacy,” she said.

Noor Aini said she learned the recipe for making the sweetneat, believed to have originated from palace kitchens, from the mother of a friend known as Ummi, a well-known nekbat entrepreneur in Dungun.

Outside of Ramadan, she focuses on running a samosa business as a source of income for her family.

Wheat flour nekbat is sold at RM38 for 100 pieces, while rice flour and pandan-flavoured wheat flour nekbat are priced at RM40 for the same quantity.

“However, some traders resell the traditional sweetneat for around RM1 per piece,” she added.

Noor Aini hopes traditional sweetmeats like nekbat will continue to be appreciated by the community so that East Coast culinary heritage remains preserved and does not fade with time.

 -- BERNAMA