"ALTHOUGH the process of making nian gao, which includes cooking the rice cakes on high heat in a giant wok, is tedious, we still manage to cope with the demand during the Chinese New Year and prepare this sweet treat in time for the celebration," said Tan Zhi Yong, 22.
The Han Chiang University College of Communication student said his family usually started making nian gao a month before the Lunar festival.
Nian gao is a traditional food that is consumed during the Chinese New Year and has an auspicious significance.
Nian gao is a homonym for 'higher year', which means a better life and luck in the coming year.
For the elderly, nian gao means longevity, while for the young it expresses the wish for promotion and high income. For children, it means good growth.
Tan's family makes about 300 pieces or 80kg of the rice cake daily. "We mix 15kg of glutinous rice flour and 16kg of sugar, and steam the sticky dough in a big wok."
The cakes are sold for between RM7 and RM60 each depending on the size. Tan says the cakes are also sold to wholesalers, who then sell them at the Ayer Itam market in Penang.