Chong lining the metal cans with banana leaves before pouring in the mixture into them.
IT’S around this time of the year that housewife Chong Ai Sooi will be hard at work over a hot stove in her house in Air Itam, Penang.
This is because, as Chinese New Year draws nearer, the 50-year-old will be grinding and kneading dough to make the sweet, sticky nian gao or kuih bakul.
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