GEORGE TOWN: When it comes to authentic Malay food for breakfast, locals are spoilt for choice with the wide array of kuih offered at the Taman Tun Sardon food court in Gelugor near here.

       Among the delicacies that attract patrons is the “serabai”.

       Also known as kuih mayat (corpse cake) to some, it is served with a thick gravy made of palm sugar (sekaya).

       Jamaliah Hassan, 63, who owns the Serabai Istimewa Penang stall at the food court, said she has been selling the traditional kuih for 40 years since inheriting the business from her parents.

       She uses home-made rice flour and coconut milk to ensure the quality and taste of the serabai.

       “What makes the kuih a favourite among locals is its fluffiness and the sweet gravy that comes with it.”

       On how serabai is known as kuih mayat, Jamaliah explained that in the early days, it was believed that the kuih was served during Malay funerals at villages.

       Other than sekaya, serabai –believed to have originated from Kedah – can also be eaten with curry or with grated coconut.

       A visit to the food court found a long line of people in front of Jamaliah’s stall.

       Serabai Istimewa Penang is open from Thursday to Sunday, from 6.30am to 11am.