BALIK PULAU: Despite the laborious task of making nian gao the traditional way, she has persisted in producing 1,000 of the sweet treat every year to keep alive her grandmother’s recipe. It is demanding work but she does it year after year to bring kampung-style nian gao out of the steamer rather than let the traditional practice disappear. “When you make it once a year you tend to lose touch or worse, stop making it for some years and then stop completely. Lee began by making the nian gao only for her family. Many families no longer make nian gao themselves, she said, and younger generations may not fully understand its role during prayers to the Kitchen God.

Source: The Star February 16, 2026 04:16 UTC