KUCHING: Joana Clement, a 30-year-old Bidayuh residing in the city, is determined to uphold the time-honoured practice of making Kuih Jala, a cherished delicacy passed down to her by her mother.
Kuih Jala, a sweet and crunchy traditional treat, holds immense cultural significance and is traditionally prepared and served during the festive season of Gawai Dayak.
However, this delectable dessert has transcended its original purpose and is now enjoyed during other occasions such as weddings, religious rituals, and even diverse festivals like Christmas, Hari Raya Aidilfitri, and Chinese New Year.
“I started to sell Kuih Jala in 2020, when I found myself unemployed. My mother said, why not try to sell Kuih Jala.”
Encouraged by her mother, she ventured into the online market, and to her surprise, her first customer ordered Kuih Jala during Aidilfitri.
This experience highlighted the fact that Kuih Jala’s appeal extends beyond Gawai and has become a favoured treat during various festive seasons.
“I think it is because people love to eat, especially the older generation, who prefer to indulge in traditional food during open house visits.
“Kuih Jala is a food or a dessert that brings people together, irrespective of their religious or ethnic backgrounds,” she told New Sarawak Tribune.
Joana remains committed to preserving the traditional method of making Kuih Jala, using a coconut shell as the pouring tool.
“We’re still doing it the old way, by tapping the coconut shell with the batter inside straight into the wok to create delicate lace-like patterns.
“It’s fun and at the same time it teaches us to be patient as making Kuih Jala is not easy. You need to endure the hot temperature and it’s very challenging to make a perfect one,” she explained.
She believes that unless the younger generation shows interest and learns these traditional recipes, the legacy of Kuih Jala may fade away within the next two decades.
“Therefore, I hope that one day I can organise a simple class to teach those who are interested in making Kuih Jala.”
Apart from Kuih Jala, Joana also crafts other traditional snacks like Kuih Sepit, Kuih Cop Ros, Pineapple Tarts, Florentines, and many more.
As she has resumed her work as a Document Controller, she now focuses on making these snacks upon request and during weekends.
Joana emphasised the importance of precise measurements and mastering the unique techniques to achieve both a delightful taste and beautiful patterns in Kuih Jala.
“I can produce approximately 250 pieces in three hours,” but she would ensure to take short breaks to avoid fatigue.
Regarding pricing, Joana mentioned that the cost of Kuih Jala had increased by approximately 10 per cent due to the rising prices of raw materials. A large container of Kuih Jala, previously priced at RM20, is now RM25.
For those interested in Joana’s products, called Krispy Krups, pre-orders can be placed through their Facebook and Instagram page at KRISPYKRUPS or via WhatsApp at 014-874 8665.
