Boy T Harjanto
Approaching this year’s Chinese New Year, locally known as Imlek, makers of kue keranjang (seasonal cake) or Nien Kao are receiving orders from their customers.
One of them is Sulistyowati, who makes the seasonal cake at her home in Tukangan, Yogyakarta.
She inherited the business, which has been operating for 56 years, from her father, Xiauw Boen Tyhauw. Ahead of Imlek, the 70-year-old woman focuses on making the seasonal cake while on other days, she makes bacang (sticky rice dumplings) and kue mangkok (steamed cupcakes).
To make enough cakes, Sulistyowati uses 90 kilograms of glutinous flour. She sells each kg of cake for Rp 47,000 (US$3.5). [yan]