It takes a day to make these sticky delights

Sticking to tradition: (from left) Beng Hong holding freshly steamed thnee kuih for his father, San Wah, to inspect, while Tan Hock waits to collect his order at a house in Balik Pulau, Penang. — LIM BENG TATT/The Star

BALIK PULAU: Come Chinese New Year every year, a durian trader shrugs off the shackles of the thorny fruit business to get down to making thnee kuih (sticky glutinous rice cake) the traditional way.

Third-generation rice cake maker Khoo Beng Hong, 40, has to sacrifice his sleep during this period to make sure there is sufficient supply of the festive snack to meet demand.