Compiled by ZAKIAH KOYA, ALLISON LAI and R. ARAVINTHAN
KUIH BAKUL, or nian gao, which symbolises prosperity, is one of the must-have sweet treats synonymous with Chinese New Year celebrations.
Sinar Harian reported that Rosidah Muda, 50, from Kampung Pelam, Kuala Telemong in Terengganu, makes the traditional delicacy for sale during the festive season.
Rosidah first attempted to make kuih bakul in 2016, when she prepared it for her neighbours.
Following the positive response, she began receiving orders and has continued to do so ever since.
She said the ingredients are simple and inexpensive – glutinous rice flour, sugar syrup cooked with pandan leaves and lemon juice.
However, the most challenging part is steaming the kuih for five to six hours over low heat.
The clerk makes kuih bakul as a side income and sells them for between RM10 and RM12 on online marketplaces.
This month alone, she has received about 2,000 orders, mostly from Chinese customers.
Her daughter, Nur Qayyimah Haziqah Halim, helps her with the business.
Besides kuih bakul, Rosidah also makes mooncakes and traditional Malay delicacies such as pulut dakap and ketupat.
She said she inherited her mother’s skills in making kuih.
> Utusan Malaysia also reported a strong demand for shrimp ahead of the Chinese New Year celebrations, although supply in the southern waters of Penang has declined.
Local fisherman Roslizan Ramli, 40, attributed the decline to environmental factors and increased seasonal demand.
He said shallow river conditions have made it difficult for fishermen to go out to sea and have disrupted the shrimp life cycle in mangrove and estuary areas.
Large-sized shrimp during the festive season cost between RM120 and RM130 per kg.
The above article is compiled from the vernacular newspapers (Bahasa Malaysia, Chinese and Tamil dailies). As such, stories are grouped according to the respective language/medium. Where a paragraph begins with this ' >'sign, it denotes a separate news item.
