Pasir mas: The once-a-year chica blossoms that fall in several villages in the district have been utilised by locals to add a distinctive touch to traditional delicacies such as lepat and onde-onde. The chica flower, scientifically known as Stereospermum fimbriatum DC, is more commonly found in Kedah, but its presence in several villages in Pasir Mas has turned it into a unique culinary ingredient.

According to BERNAMA News Agency, traditional delicacy maker Meriam Muhd @ Mat, 78, said the collected flowers must first be cleaned before being dried in the sun for two to three days until they become completely dry and crisp. She explained that the dried flowers are then ground or pounded into powder and sieved to ensure no residue remains. This flower powder is mixed with coconut milk before being combined with flour, grated young coconut, and nisan (palm sugar) to give it a rich, sweet taste. It can also be modified by adding grated coconut or peanut filling according to preference.

Meriam added that the mixture is then wrapped in banana leaves and steamed for about 30 minutes to produce fragrant chica flower lepat. She noted that properly processed flower powder can be stored for up to a year, allowing the traditional delicacy to continue being enjoyed even though the flower-falling phenomenon occurs only for a short period annually.

Meanwhile, Kampung Tanjung, Bunut Susu resident Norihawati Che Seman, 46, shared that the falling of chica blossoms used to be a lively annual event eagerly awaited by villagers. The whitish-purple flowers fall only for about a month each year, usually between February and March during hot weather. She compared it to the sakura season in Japan, recalling that villagers would quickly head out to collect the flowers scattered beneath the trees as soon as they fell.

Norihawati reminisced about her childhood memories, describing how villagers, including children, would arrive early in the morning to gather the flowers beneath the trees, which can grow over 30 metres tall, creating an atmosphere similar to a village festival. Unfortunately, she mentioned that the younger generations are less familiar with the chica flower due to changing times and busy lifestyles.

Sharing the same sentiment, Fauziah Che Daud, 71, said the flower-collecting activity was always eagerly awaited and usually took place between 7 am and 10 am after the flowers had fallen. Meanwhile, Zakiah Yahya, 57, the owner of the land where the tree grows, stated that the tree is a family legacy dating back to the time of her grandmother, the late Esah Daud, more than 100 years ago. She recalled that the area once attracted residents from nearby villages such as Kampung Jejulok, Aur Cina, Chenok, and Anak Keranji who came to collect the flowers.

Zakiah noted that in the past, people came in large numbers carrying big plastic bags. Some even arrived as early as dawn with oil lamps or 'ceduk' - a lamp cover made from empty biscuit tins just to collect these flowers. Although the raw flowers are rarely sold, she mentioned that some residents sell traditional delicacies made from chica flowers for about RM1 for two small pieces.