Kuala lumpur as modern treats grow increasingly popular:ear-old has shown that the authenticity of her traditional kuih tepung talam still resonates deeply with customers this Ramadan. Som Abdul Halim, better known as Mak Njang, continues to preserve the recipe she created back in 1966, which is renowned for its soft texture and well-balanced creamy sweetness.

According to BERNAMA News Agency, Mak Njang shared that her journey with kuih tepung talam began as a home experiment while her husband worked in the paddy fields. Despite initial failures, her perseverance led to success, and she has been making the traditional treat ever since. Initially, her husband delivered the kuih by motorcycle, with sales starting from 20 to 30 containers. Today, sales have reached between 200 and 300 containers daily, with demand peaking at 600 to 700 containers during Ramadan.

Mak Njang explained her Ramadan routine, which involves starting work at midnight with the help of her granddaughter and a team of over 14 workers. The preparation process is time-consuming, with everything ready by 11 am. Despite her age and declining health, Mak Njang remains dedicated to her craft, driven by the joy of seeing people enjoy her handmade treats.

Agents collect the finished kuih for distribution in Kedah and Penang. Mak Njang's commitment to her craft is unwavering, as she finds fulfillment in maintaining her culinary tradition.

Her eldest granddaughter, Yusrina Muhamad Yusof, known as Kak Long, expressed her excitement in continuing her grandmother's legacy. Having grown up watching Mak Njang, Kak Long learned the art of making kuih talam and developed her passion for cooking. She assures that the family recipe remains consistent, even when Mak Njang is not present at the shop.