Rice cake makers sticking to roots

(Right) Freshly steamed ‘kuih bakul’ in moulds lined with banana leaves, showing the smooth, glossy surface achieved after 24 hours of steaming. — Bernama Sim (left) and her husband Saw removing the steamer lid over layers of ‘kuih bakul’ at their home.

DESPITE the rise of contemporary festive desserts, kuih bakul, commonly known as nian gao, remains a staple during Chinese New Year, valued for both its flavour and symbolism.

Its chewy texture and distinct sweetness have helped the round-shaped cake retain its place during the lunar new year celebration, even as modern treats gain popularity.