Preserving Nekbat in a Digital Marketplace

Mak Wan's Decision Between Heritage, Innovation and Scale

Abstract

Late in the afternoon of a Ramadan market day in 2024, Mak Wan sat beside a cast-iron Nekbat mould, checking the heat from coconut-husk charcoal. The process was familiar: eggs were beaten by hand until light and foamy; flour was worked gradually into the mixture; the batter was poured into the oiled mould; and charcoal was adjusted above and below the lid. The finished pieces would later be immersed in aromatic sugar syrup infused with pandan leaves and cloves. For Mak Wan, the process was not a recipe to be rushed. It was a craft learned through repetition, observation, and family memory.

Mak Wan, a pseudonym used in this case, had made and sold traditional kuih since 1990. Her Nekbat was sold at RM1 for two pieces and was particularly sought after during Ramadan. Alongside Nekbat, she also prepared other local kuih. Her customers valued the sweet, soft texture of the syrup-soaked cakes and the distinctive aroma associated with charcoal cooking. Yet the very features that made her product memorable also made it difficult to scale: the work was manual, the equipment was specialised, and the know-how was largely tacit.

A relative had suggested three ideas: make colourful flavour variations for younger customers; replace the plastic bags with modern gift packaging; and use short-form videos and digital pre-orders to reach customers beyond the local market. Mak Wan paused. She did not want Nekbat to become "something else," but she also worried that the skill would disappear if no younger person learned it.