Sweet recipe for success

JOHOR BARU: The rising cost of raw ingredients has not dissuaded Datuk B. Balamurali – a real estate agent turned kuih bakul (nian gao) maker – to sell his sticky cakes at an affordable price.

For the last 22 years, he has been switching roles seamlessly between brokering real estate deals and making and selling kuih bakul.

One month before the Chinese New Year he converts his consulting office into a production centre for the festive cakes in Taman Johor Jaya.

He said that the hike in prices of raw ingredients such as flour and banana leaves (used to line the mould of the cake) has become an annual challenge for him.

Balamurali, 51, said he gets his banana leaf supply from Pontian, and said it has become increasingly difficult to obtain leaves in good condition during the festive season as some suppliers limit the stock in the market.

“The price of banana leaves has increased to RM25 from RM11 per bundle last year, while glutinous rice flour costs RM65 per 10kg, from RM55 last year, while the price of gas has increased as well.

“Despite this, we have managed to maintain the price of our kuih bakul at RM3 for 200g, RM6 for 400g, and RM8 for 800g for those sold in plastic containers.

Kuih bakul lined with banana leaves are sold at RM10 for 400g and RM18 for 800g, ” he said when met at his outlet here.

He added that the cost of manpower has also increased, where he recruits about 40 part-time workers of all races to help with the making and packaging of some 3,000 pieces of cakes daily.

Labour of love: Balamurali preparing kuih bakul.

The father of four said he learned the ropes of kuih bakul making during his 10-year stint at a now-defunct Singaporean-owned bakery called Lau Fatt Kee after he had finished his secondary school education.

“When my business started 22 years ago, people were sceptical about an Indian man making and selling kuih bakul.

“After they tasted it, I have been told that my cakes taste authentic and that is probably because I stick to the traditional recipe, ” he said, adding that there is no artificial colouring in his recipe.

Balamurali’s makeshift kitchen is divided into sections, where workers first cut and blanch banana leaves to soften them up so that they could easily fit them into the tin containers.

A few designated ones then mix and slowly cook the batter on giant woks before pouring the brown mixture into the container, which is then steamed for nine hours.

The sticky rice cakes are then cooled and packed into boxes after a red sticker is pasted on each of them.

The 24-hour operation is able to produce thousands of pieces per day, with about 60% of the produce exported to Singapore.

Balamurali also said some customers come all the way from South Korea and China to sample his sticky cakes.

“My customers are usually cake shops from Singapore as well as those from Penang and Kuala Lumpur, ” he added.

Nian gao is traditionally consumed during Chinese New Year, as well as used for prayers.

It can be eaten on its own, or deep fried with sweet potato slices after both are dipped in flour batter or steamed with shaved coconut.