tags - Sinar Daily

When she first started the business, Nurul Suhada produced only about 10 kilogrammes (kg) of agar-agar kering, which were sold on a small scale at village shops and through Facebook. - File photo

Nur Fatin Yasmin Firdaus demonstrates her skill in weaving ketupat, a traditional craft that is becoming increasingly rare among the younger generation, when met by Bernama at the Ketupat Weaving Workshop held in conjunction with the RIUH Raya Baik Baik programme here recently. Photo by Bernama

Priced at RM1 each, the Akokpresso has become a favourite among regulars, with daily production reaching around 200 pieces using two trays of eggs. - Bernama photo

Tepung Pelita Istimewa Paya Jaras remains a favourite because of its taste and quality. - Bernama photo

At 80, Wee is still very much at the heart of the festive rush, tirelessly preparing Kiam Koay, or ‘Kia Koi’ in the Kelantan dialect - a traditional cake passed down through four generations. Photo by Bernama

Factory owner Lee Su Wei, 46, said the business was founded by his late uncle, Lee Ghee Bee, and is now operated by the third generation. Photo by Bernama

Lontong darat is served dry, with a selection of side dishes such as chicken or beef rending and serunding (meat floss). - Bernama photo

A total of 10,000 pieces of onde-onde were used to create a 41-metre replica of the Jalur Gemilang, one of the unique highlights of the 68th National Day celebration at the Kesedar Chalil Land Development Plan. - Photo by Bernama

Traditionally shaped like flowers or fish, the bahulu they make come in the shapes of roses, tulips, pineapples and corn, and in attractive colours, in line with modern consumer demand. - Bernama photo

Instead of the usual sweet and fragrant pandan kuih bakar, husband-and-wife entrepreneurs in Johor Bahru are making savoury versions of the traditional delicacy, experimenting with new flavours including durian, beef and sardines. Photo by Bernama