Sticking to tradition

Come Chinese New Year every year, Khoo Beng Hong will make thnee kuih (sticky glutinous rice cake) the traditional way.

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

He makes thnee kuih or nian gao in Mandarin and kuih bakul in Malay, from the 15th to the 25th day of the 12th month of the Lunar calendar

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