KUIH BAKUL WANG KELIAN

WANG KELIAN, 8 Feb - TANPA KUIH BAKUL, MACAM TIDAK RAYA... Chang Yon Chai dibantu oleh isterinya menyusun kuih bakul untuk dikukus ketika ditemui di kediamannya. Satu kepercayaan bagi masyarakat Cina dimana kuih bakul 'Nian Gao' membawa satu kepercayaan baik dan semakin baik setiap tahun. Walaupun penularan pandemik COVID-19 masih belum reda, perusahaan membuat kuih bakul ini tetap dijalankan cuma jumlahnya agak berkurangan daripada sebelumnya. Bagi peniaga kuih bakul Chang Yon Chai bersama rakan kongsinya Lau Mun, mereka membuat lima tan kuih bakul setiap tahun tetapi pada tahun ini mereka cuma menyediakan dua tan kuih bakul di kedai mereka di pekan Kaki Bukit, Wang Kelian. Kuih bakul yang sudah siap dijual secara langsung di pasar-pasar sekitar bandar Kangar. Kuih yang diadun dari campuran tepung pulut dan gula ini dikukus selama 18 jam sehingga masak kekuningan dan ia juga boleh disimpan lama sehingga satu atau dua tahun. Kuih bakul resepi turun temurun yang diwarisi dari ibunya sejak 40 tahun dahulu sentiasa mendapat permintaan tinggi kerana rasanya sedap kerana ia dimasak secara tradisional, dikukus menggunakan kayu api. Masyarakat Cina dijangka akan meraikan sambutan Tahun Baru Cina pada 12 Februari ini dengan norma baharu dan sederhana berikutan Perintah Kawalan Pergerakan Kedua (PKP 2.0) yang bermula pada 22 Januari lalu dilanjutkan sehingga 18 Februari ini. - fotoBERNAMA (2021) HAKCIPTA TERPELIHARA WANG KELIAN, Feb 8 - WITHOUT A POTTERY CAKE, IT SEEMS LIKE NO WAY... Chang Yon Chai was assisted by his wife arranging a basket cake to be steamed when found at his residence. A belief for the Chinese community where the 'Nian Gao' basket cake brings a good and better belief every year. Although the spread of the COVID-19 pandemic has not yet subsided, the enterprise of making this basket cake is still carried out only the number is slightly reduced than before. For Chang Yon Chai basket cake trader and his partner Lau Mun, they make five tons of basket cake every year but this year they only provide two tons of basket cake at their shop in Kaki Bukit town, Wang Kelian. The finished basket cake will be sold directly in the markets around Kangar town. The cake mixed from a mixture of glutinous flour and sugar is steamed for 18 hours until it turns yellowish and it can also be stored for up to a year or two. The cake of a hereditary recipe inherited from her mother 40 years ago is always in high demand because it tastes good because it is traditionally cooked and steamed using firewood. The Chinese community is expected to celebrate the Chinese New Year on 12 February in a new and moderate norm atmosphere following the Second Movement Control Order (MCO 2.0) which started on 22 January and was extended until 18 February. - fotoBERNAMA (2021) COPYRIGHTS RESERVED *** Local Caption *** FOTO ESEI

photographed by: NORAINI AHMAD

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KUIH BAKUL WANG KELIAN

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