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Farrah finds fortune making traditional ‘nian gao’

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Nur Farrah Diba Azhar, 35, makes a living selling the traditional Chinese delicacy all year round.

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kuih bakul
Nur Farrah Diba Azhar said some traditions must be observed when making kuih bakul – one of which is being mindful of one’s words to maintain a calm state of mind during the preparation. (Bernama pic)

PETALING JAYA:
Cultural exchange in a multiracial society not only fosters harmony but can also be a source of income when done mindfully.

This is the opportunity seized by Nur Farrah Diba Azhar, 35, who makes a living selling kuih bakul or “nian gao”, a traditional delicacy cherished by the Chinese community, especially during the lunar new year.

Operating from Bandar Perda, in Bukit Mertajam, Penang, the mother of one has been making and selling traditional kuih bakul for the past 10 years. Her offerings have gained significant popularity, with a significant number of orders received online.

She also does not limit selling the delicacy only during festive seasons and makes it available for customers all year round.

“Even before TikTok, we’ve been selling kuih bakul daily. People order it always and not just for Chinese New Year.

“The price has remained the same for the past 10 years at RM10 a piece,” Farrah told FMT, adding that an application has been submitted to the Islamic development department (Jakim) to obtain halal certification for her kuih bakul.

kuih bakul
Nian gao is a special delicacy cherished by the Chinese community, especially during the lunar new year. (Bernama pic)

Minding her tongue

Reflecting on her journey, Farrah shared that kuih bakul has been a part of her life since childhood. With a Chinese mother, she learned the traditional recipe from her grandfather and neighbours.

Although some might think making kuih bakul is simple, she believes certain traditions must be observed – one of which is being mindful of one’s words to maintain a calm state of mind during the preparation.

From her experience, not all batches turn out well if these customs are not followed.

“Making kuih bakul takes up to 16 hours, sometimes even 48. That’s why we can’t increase production at will.

“There are many superstitions. For example, if we make 500 pieces, sometimes only 400 turn out right – the rest just ‘disappear’ (fail to form properly).

“So, making kuih bakul requires patience. You can’t be rushed or anxious,” she said.

Fostering harmony

Farrah’s shop is more than just a source of income – she also welcomes visitors who are curious about the process of making kuih bakul and shares its history.

“I want people to know that Malaysia thrives on cultural exchange. The younger generation should understand the symbolism behind this dish.

“Through kuih bakul, Malays, Chinese, and Indians come together to learn about its history, and this fosters racial harmony,” she said.

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