[VIDEO] Bubur Lambuk – a Ramadan tradition of giving

BUBUR Lambuk – a dish which translates to ‘scattered porridge’ is literally made by dropping numerous ingredients into a single pot.

During the holy month of Ramadan, a bowl of bubur lambuk taken during the breaking of fast is considered customary by many Muslims in Malaysia.

It is a simple must have dish for the occasion, just like dates.

What is more, bubur lambuk represents the actual spirit of Ramadan, which is the spirit of giving.

It is believed the tradition goes back to the early 1960s and was initiated by the Muslim community in the last village in Kuala Lumpur's concrete jungle, known as Kampung Baru.

Mosque and surau committee members and volunteers prepare and distribute bubur lambuk to people free of charge during this Holy Month.

In conjunction with this Holy Month of Ramadan Ya Karim, The Vibes Culture and Lifestyle spoke to Haji Razali Amat Lori, who has been involved in this culinary and community tradition for the past four decades.

“Bubur lambuk takes approximately five hours to prepare. 

“Firstly, prepping and measuring the ingredients alone takes about two hours. 

“However, once the fire starts burning, it is important to place these ingredients in order with precise timing. After that, it’s stirring continuously all the way,” he told The Vibes.

According to Haji Razali, who has been a resident in Kampung Baru since 1980, during the early 80s, committee members and volunteers of the mosques and suraus would have their fair share of duty.

“It was the year 1982 when I started to get interested… just by observing first – watching them make bubur lambuk.

“When I decided to chip-in, I started off with grating coconuts… I had to grate 36 coconuts in one sitting to be exact,” he explained with a smile, reminiscing back on his experience 41 years ago. 

However, four decades on, the situation has now changed. 

The demand for bubur lambuk is now increasing by the year and the method of cooking has also evolved.  

“Back in my days, we used to cook using firewood, when I first started in 1982 that is. 

“We could only cook two pots in one go. But now everyone uses gas, it’s a lot faster,” he compared.

Although times are evolving, Haji Razali believes strongly that bubur lambuk is still very much a comfort food for many.

This, according to Haji Razali, is because of the collective work; ‘muafakat’ that goes into making the bubur lambuk taste better.

“InsyaAllah this tradition won't stop here. It will remain; however, I don't know for how long it will last, but for the next 20 or 30 years?!? it will remain,” he said. – The Vibes, April 19, 2023