Joyce explaining how the sweet and sticky glutinous rice cakes are made using the traditional method.— Photos: MUSTAFA AHMAD/The Star
COMING from a third generation of nian gao makers who have perfected the art of making the sweet and sticky glutinous rice cakes, Joyce Choo certainly takes pride in making one that is ‘flawless’.
The 35-year-old of Baba Nyonya descent may speak little English, but when it comes to explaining in detail the ingredients required to make the perfect nian gao, how long it would take to make one and ways to improvise its making process, she could do so fluently, albeit in Malay.
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Joyce explaining how the sweet and sticky glutinous rice cakes are made using the traditional method.— Photos: MUSTAFA AHMAD/The Star
A demonstration showing how kuih bangkit is made using moulds.
Tan Chin Joo, 50, showing a Chinese calligraphy demonstration.
Lim Mee Nee, 63, (left) demonstrating the art of Chinese paper cutting.
Participants, both young and old, taking part in the stone art painting during the Chinese New Year national open house at the Esplanade in Penang.
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