The Kuih Talam Queen of Klebang Restu
A 40-Year Legacy of Traditional Kuih Talam
IPOH: For 71-year-old Rahmah Hashim, fondly known as Cik Mah, the art of making kuih talam is more than just a tradition – it’s a passion that has been perfected over four decades. Her stall at the Ramadan bazaar in Klebang Restu has been a must-visit destination for many, with her kuih talam selling out in under an hour daily.
A Recipe Perfected in Her 20s
Cik Mah’s kuih talam is made with a recipe that has been refined since her 20s. Her son, Ishammudin Isahak, attributes their success to the authentic taste of their kuih talam, which is a crowd favourite. "They’re all popular, but the tepung talam ubi sells out the fastest. It’s a crowd favourite and my mother’s 40-year-old recipe," he said.
A Diverse Range of Flavours
Each day during Ramadan, Cik Mah prepares about a dozen trays of kuih talam, featuring a range of colours and flavours. The varieties include talam gula merah, seri muka pandan, seri muka durian, seri muka pulut hitam, talam pandan, tepung talam ubi, talam keladi, talam apam kastard, and puding jagung. "They’re all popular, but the tepung talam ubi sells out the fastest," Ishammudin added.
Challenges and Triumphs
Despite the challenges posed by the rising cost of coconuts and santan, Cik Mah’s stall has managed to maintain its signature prices, thanks to the support of loyal customers. "We don’t mind queuing for it, especially during Ramadan, when there’s a wider variety available," said Ishammudin.
A Family Tradition
Cik Mah’s love for kuih making began while living with her grandmother, where she was responsible for preparing various dishes. As she grew older, she focused solely on kuih talam, perfecting her skills and developing a reputation for her delicious treats. Her kuih talam is not only a staple for the Malay community but also popular among Chinese and Indian customers.
Loyal Customers
One of her loyal customers, Norashikin Saidin, shared that her family has been enjoying Cik Mah’s kuih talam for years. "When Ramadan arrives, we look forward to buying Cik Mah’s kuih, because it tastes just like the ones my mother used to make. It’s also a must-have on our iftar menu," she said.
Conclusion
Cik Mah’s kuih talam is a testament to the power of tradition and the importance of preserving cultural heritage. Her dedication to her craft has earned her a loyal following, and her kuih talam remains a staple of the Ramadan season. As the days go by, Cik Mah’s stall will continue to be a must-visit destination, with her kuih talam selling out quickly each day.
Frequently Asked Questions
Q: What is kuih talam?
A: Kuih talam is a traditional Malaysian dessert made with rice flour, coconut milk, and sugar.
Q: How long has Cik Mah been making kuih talam?
A: Cik Mah has been making kuih talam for over 40 years.
Q: What is the most popular variety of kuih talam?
A: The tepung talam ubi is the most popular variety, according to Ishammudin Isahak.
Q: How many trays of kuih talam does Cik Mah prepare each day?
A: Cik Mah prepares about a dozen trays of kuih talam each day, featuring a range of colours and flavours.