PERKIM–RISEAP Community Cooking and Distribution Programme Brings Ramadan Spirit To Life

ᵇʸ: ᵁᴹᴵ ᴹᵁˢᶠᴵᴿᴬᴴ ᴬᴮᴰᵁᴸ ᴳᴴᴬᴺᴵ

KUALA LUMPUR, FEBRUARY 26, 2026 – More than 600 packets of bubur lambuk and bubur candil were successfully prepared and distributed to the public through a community cooking programme organised by the Surau Jumaat PERKIM in collaboration with the Regional Islamic Da’wah Council of Southeast Asia and the Pacific (RISEAP) as part of this year’s Ramadan welfare initiatives.

The programme, held for the first time as a joint effort between the two organisations, was organised in conjunction with the arrival of the holy month of Ramadan. It aimed to foster the spirit of sharing and compassion, particularly for asnaf (eligible zakat recipients), converts to Islam, and members of the congregation.

As early as 9am, the cooking area was already bustling with activity as members of the Surau Jumaat PERKIM committee, executives, and staff from PERKIM National and RISEAP worked together in a spirit of gotong-royong to prepare the ingredients.

Beyond preparing meals for breaking fast, the programme also served as a platform to strengthen bonds of camaraderie among staff and participants, regardless of their roles or positions.

According to the organisers, cooking bubur lambuk is a long-standing tradition closely associated with Malaysian Muslim communities in the lead-up to Ramadan, symbolising unity and the spirit of togetherness.

The initiative was organised to share blessings with the community, particularly those in need, while also strengthening ties among staff members, volunteers and the surrounding community.

Also present at the event was PERKIM National Honorary Secretary-General, Dato’ Dr Haji Mohamad Marzuki Mohamad Omar, who took time to join participants in stirring the pot of bubur lambuk.

His presence was seen as a sign of the organisation’s continued leadership support for welfare and community-based da’wah initiatives that directly benefit the public.

The activity began with the preparation of raw ingredients, including chopping shallots, garlic, ginger, galangal and lemongrass – essential components in the preparation of bubur lambuk.

Participants were divided into several groups to ensure smooth operations, including teams responsible for ingredient preparation, cooking and packaging logistics.

The cooking process began with sautéing blended ingredients and spices over moderate heat in large cooking pots.

Among the key ingredients used were shallots, garlic, ginger, lemongrass, cinnamon bark, star anise, cardamom and pandan leaves, which together created the dish’s distinctive fragrance and balanced flavour.

Once the sautéed mixture released its aroma and turned golden, sufficient water was added before the mixture was allowed to come to a boil.

Cleaned rice was then gradually added while being continuously stirred to prevent it from sticking to the bottom of the pot.

The stirring process was carried out consistently, as bubur lambuk requires a smooth and even texture. Participants took turns stirring the porridge using long wooden paddles to ensure it remained lump-free and did not burn.

When the rice began to expand and the porridge thickened, coconut milk was added gradually along with seasoning such as salt and black pepper to enhance its creamy richness and flavour balance.

Chopped celery leaves and spring onions were added at the final stage to preserve their fresh aroma before the porridge was left to simmer until perfectly cooked.

At the same time, another team prepared bubur candil as an additional dish.

The preparation began by forming small dumplings from glutinous rice flour mixed with water and kneaded until it achieved a soft, non-sticky texture.

The dough was shaped into small balls before being boiled in water until they floated to the surface, indicating they were fully cooked.

Meanwhile, the coconut milk sauce was prepared separately using fresh coconut milk, palm sugar and pandan leaves to create the signature sweet and creamy taste of bubur candil.

The cooked dumplings were then added into the coconut milk mixture and briefly simmered until well combined before being removed for packaging.

Throughout the cooking process, a strong sense of teamwork was evident as participants helped one another regardless of their assigned tasks.

Some continuously stirred the porridge, others prepared packaging containers, while another group managed the cleanliness of the cooking area.

Once the bubur lambuk was fully cooked, it was left briefly to cool before the packaging process began.

The porridge was then systematically poured into small plastic containers to ensure each portion contained an equal amount.

Participants also ensured that hygiene and food safety standards were observed throughout the process, including the use of gloves and clean utensils.

After packaging was completed, all participants worked together to clean the cooking area, including washing the large pots, kitchen equipment and floors.

The cleaning process was carried out thoroughly to ensure the space was left neat and safe for future use.

The programme continued with the distribution of the porridge to the public after the Asar prayers.

About 300 packets of bubur lambuk and 300 packets of bubur candil were distributed to members of the surrounding community, including asnaf, converts to Islam and surau congregants.

Members of the public welcomed the initiative and described it as a meaningful effort to help provide meals for breaking fast, particularly for those in need.

The collaboration between PERKIM and RISEAP also reflects the close ties between regional Islamic organisations in strengthening welfare initiatives for the Muslim community.

Surau Jumaat PERKIM and RISEAP held a Bubur Lambuk Cooking and Distribution Programme at the Level 3 parking area of the PERKIM Building recently.

 

Dato’ Dr Marzuki joined participants in the communal effort of cooking bubur lambuk.

 

Staff from PERKIM National and RISEAP worked together in preparing bubur lambuk.

 

Hasaidi Ahmad stirs the bubur lambuk as it nears completion.

 

Staff from PERKIM National and RISEAP work tirelessly to fill containers with the freshly cooked bubur lambuk.

 

The cooked bubur lambuk is portioned into containers before being distributed.

 

Colourful glutinous rice flour balls are the main ingredient used in the preparation of bubur candil.

 

PERKIM staff join hands in preparing bubur candil.

 

The PERKIM Honorary Secretary-General observes the traditional preparation of bubur candil.

 

Dato’ Dr Marzuki Omar gives a thumbs-up to PERKIM and RISEAP staff in appreciation of their collaborative effort.

 

Among the personnel from PERKIM National, RISEAP and PERKIM Federal Territory who joined forces to make the porridge-cooking programme a success.

 

 

PERKIM and RISEAP staff prepared 600 portions of bubur lambuk for distribution.

 

PERKIM and RISEAP staff work together and work hard to prepare bubur lambuk and bubur candil.

 

Converts and PERKIM Ramadan volunteers get ready to distribute bubur lambuk and bubur candil along the roadside.

 

A convert distributes bubur lambuk to members of the public in front of the PERKIM Building.

 

A motorcyclist receives bubur lambuk and bubur candil for breaking fast.