Hari Raya Aidilfitri it’s the joyful time again marking the end of the Islamic holy month of Ramadan` when Muslims end their time of fasting with a celebration of forgiveness, fellowship and food.
After approximately 30 days of sober repentance for Muslims,with dawn-to-dusk fasting and devoting much of their month to worship, and performing charitable deeds and acts of compassion.
Hari Raya Aidilfitri which is also known as Eid internationally starts with those from the faith donning new clothes and men going to the mosques early in the morning followed with children seeking forgiveness and blessings from their parents.
But the most joyous part of this festival is the variety of traditional treats that is made only during this period and offered generously to visiting relatives, neighbours and friends.
This is the period when Malaysians warmly greet family and friends to feasts of sumptuous local delicacies, both sweet and savoury.
In Perak like in other parts of Malaysia where traditions are strong, Hari Raya Aidilfitri is the best time to find a selection of real traditional delicacies.
Find out about some of the treats you cannot miss out.
WAJIK
Wajik is a traditional sweet dish made from steamed sticky glutinous rice, cooked with palm sugar, and coconut milk that is flavoured with Pandan (screwpine) leaves.
The word Wajik is derived from the way it is moulded and cut into diamond-shape, hence the word ‘potong Wajik’. Though Wajik is popular among Malays and Indians, its origins can be traced to Indonesia.
The ingredients used are the same there, which are glutinous rice, coconut, palm sugar, sugar and Pandan leaves. It’s easy to make Wajik at home but if you want the easy option, the Ramadan stalls at Stadium Perak sell loads of them.
RENDANG TOK
This is probably the most traditional of the main dishes served in Perak for Hari Raya Aidilfitri and was once said to be the food of the Royal families.
An exquisitely flavored spice dark beef Rendang dish which is very addictive, this cuisine is only found in Perak and originates from Kuala Kangsar.
These days, there are several entrepreneurs who have made delicacy this into a business so one can get this tasty dry beef Rendang at outlets such as ‘Rendang Tok Mak Nik’ in Pasir Putih or Maizul Rendang Tok which sells the delicacy at Tambun Halal Hub in Ipoh.
KUIH BANGKIT
Kuih Bangkit is an old fashioned cookie made from rice flour, sugar and coconut milk and is still a favourite despite the introduction of a huge array of modern biscuits.
Many old time housewives who embark on catering cookies such as Kuih Bangkit during this period but it’s usually best to order from someone with vast experience in baking old favourites such as this
DODOL
Dodol is definitely the most traditional of Malay sweets and is very popular during Hari Raya Aidilfitri. The ingredients for sweet and sticky Dodol are similar to Wajik, comprising coconut milk, brown or palm sugar, and rice flour.
But it involves a lot of stirring in a huge wok for many hours over a low heat from firewood. Usually everyone in the family gives a hand for this stirring chore on the eve of the festival.
It’s easy to find Dodol at the larger Ramadan bazaars such as those at the stadium, Gunung Rapat and Tanjung Rambutan.
BAHULU
Bahulu is a puffy old time favourite made from egg, flour and sugar and has the feel of marshmallows but tastes like a fluffy dry pancake.
It is also very popular especially at rural areas during Hari Raya Aidilfitri and can be found both at Ramadan stalls and morning farmers markets.
These days, Bahulu is made and sold throughout the year but it’s still a favorite part of the festive spread.