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UBI TELAMPONG/KEBABAN

No 42 ,Fasa 5,Tmn Orkid Sg Layar 08000, Sg Petani, Kedah

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Introduction and history

Ubi Telampong is a traditional heritage dish from the state of Kedah, particularly popular in the districts of Jitra, Kubang Pasu, Jerlun, and Bukit Kayu Hitam. This dish is made from simple local ingredients, primarily cassava and sugarcane juice. Its traditional cooking method makes it unique, requiring the cassava to be slowly simmered in sugarcane juice for five to eight hours over a continuous wood fire.

Traditional tools used in the preparation include a large cauldron, firewood, a wooden spatula (code), and a kelongsong jut—a kind of casing made from bemoan leaves, young rattan, or bamboo trays (Cymru). If bemban leaves are used, they must be soaked in water beforehand to prevent them from drying out and curling during use.

Once peeled, the cassava must be immediately soaked in water to avoid going stale (masuk angin), which can affect its taste and texture. The cooking process demands great care and patience—not only because it takes several hours but also because the cook has to endure the stinging smoke from the wood fire.

During the long cooking process, the sugarcane juice reduces into a thick syrup similar to molasses, which seeps into the cassava, creating a naturally sweet and distinctive flavour. To enhance the aroma, the firewood used isn't limited to rubber wood; mangosteen wood is also favoured for the pleasant fragrance it releases when burned. On the other hand, Rambutan wood is often used to maintain a steady, long-lasting ember, ensuring a more consistent cooking process.

In essence, Ubi Telampong is more than just a traditional delicacy for the people of Kedah—it is a cultural symbol of agrarian life, local wisdom, and the culinary heritage of the Kedahan community that deserves preservation.

Functions and Roles

Ubi Telampong is not only a traditional dish; it carries deep cultural significance for communities in the northern region of Peninsular Malaysia, particularly in the state of Kedah. It symbolizes gratitude, togetherness, and ancestral heritage passed down through generations.

Traditionally, Ubi Telampong is prepared during the dry season or after the rice harvest as a gesture of thankfulness for the yield. Its preparation is a communal effort involving family members and neighbours working together, turning the process into a meaningful opportunity to strengthen community bonds and nurture a spirit of unity. It is often a special dish during Thanksgiving feasts, family gatherings, or local customary ceremonies.

Economically, Ubi Telampong reflects the ingenuity of past generations in making the most of natural resources such as cassava and sugarcane—inexpensive and readily available ingredients that can be transformed into a delicious, nutritious, and long-lasting dish. During times of hardship, such as drought or food scarcity, it served as a vital and filling source of sustenance.

Beyond its nutritional value, Ubi Telampong is important in preserving local cultural and culinary identity. In contemporary times, the dish is being reintroduced through heritage food festivals, community education programs, and cultural tourism initiatives—acting as a vehicle for promoting Kedah’s rich traditions. It also holds the potential to contribute to historical narratives and collective memory, connecting people to the roots of their cultural heritage.

Traditional Attire/ Accessories

Equipment/ Ingredients

Traditionally, the preparation of Ubi Telampong requires a combination of natural ingredients and traditional tools that reflect the rural lifestyle of communities in Kedah. Each ingredient and piece of equipment plays a vital role in preserving the authentic taste, texture, and aroma of Ubi Telampong, just as it was in the past.

Main Ingredients:

Cassava (Ubi kayu) – Peeled, cleaned, and immediately soaked in water to prevent oxidation, which can affect the flavour.

Fresh sugarcane juice – Used as the primary liquid for cassava cooking. Simmered over time, it thickens into natural sugarcane molasses, giving the dish its signature sweetness.

Traditional Cooking Equipment:

Large cauldron (Kawah besar) – Used for cooking large quantities slowly over an open flame.

Firewood – Typically, rubberwood, mangosteen wood (for its fragrant aroma), or rambutan wood (for its long-lasting embers).

Wooden spatula (sodet) – A long-handled wooden ladle used to stir the mixture during cooking.

Jute casing or basket (kelongsong jut) – Made from bemban leaves, young rattan, or bamboo. Used for straining, serving, or storing the cooked cassava.

Bamboo tray (nyiru) – Used for draining or serving, and can also function as a base while handling the cooked cassava.

Soaking water— This is used to soak peeled cassava to prevent it from going stale (masuk angin) or spoiling before the cooking begins.

Traditional tools, such as the Kelongsong Jut made from Bemoan leaves, must be soaked in water beforehand to prevent them from drying out and curling. These tools are practical in function and reflect a heritage of kitchenware crafted from natural, durable materials.

Method / Preparation Method / Presentation Method

The preparation steps for this traditional dish are as follows:

1. Preparing the Cassava:

Fresh cassava is peeled and immediately soaked in water to prevent it from becoming stale (masuk angin) or turning bitter.

The cassava is then cut into the desired size, usually medium-sized slices.

2. Preparing the Sugarcane Juice:

Sugarcane stalks are pressed or blended to extract fresh juice in sufficient quantity for cooking.

This juice acts as the main cooking liquid, which will simmer and gradually absorb into the cassava, eventually transforming into natural sugarcane molasses (nisan tebu).

3. Cooking Process:

The soaked cassava is placed in a large cauldron with the sugarcane juice and then cooked over an open wood fire.

This process takes approximately 5 to 8 hours, depending on the quantity and the desired thickness of the syrup.

Firewood such as rubberwood, mangosteen wood, or rambutan wood maintains steady heat and adds a pleasant aroma during cooking.

A wooden spatula (sodet) gently stirs the mixture to prevent the cassava from sticking or burning at the bottom of the cauldron.

As the sugarcane juice thickens into molasses and seeps into the cassava, the texture becomes soft and glossy, with a rich golden-brown colour.

4. Serving Style:

Once fully cooked, Ubi Telampong can be served in a kelongsong jut, bamboo tray (nyiru), or on a regular plate.

It is often enjoyed as a dessert, afternoon snack, or traditional delicacy during communal feasts and special occasions.

In some households, it is served with hot tea or coffee and shared in groups as a gesture of warmth, hospitality, and togetherness.

Figures and Achievements

Background of Chef Mohamad Shaifuddin Rosl

1. Career and Experience:

Chef Din has long been involved in the culinary world and is well-known for his traditional and modern cuisine expertise.

He has frequently appeared on television programs such as "Borak Dulu Baru Buka" on RTM TV1, where he shares his cooking experiences and skills.

2. Community Involvement:

Chef Din actively engages in various community events and participates in Corporate Social Responsibility (CSR) programs. For instance, he once prepared meals for frontliners at the Vaccination Centre (PPV) in Dewan Al-Hana, Pekan Sik.

3. Competitions and Events:

He has participated in numerous cooking competitions, including the MAFI Masak Challenge organized by the Ministry of Agriculture and Food Industries (MAFI).

4. Product Ambassador:

Chef Din also serves as a brand ambassador for several food products, including Ayam Bismi, where he promotes the quality and flavour of the brand's offerings.