Snacks for Imlek

Fri, February 16, 2018 / 10:00 am

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Bak Cang Kue Mangkok is the brand behind the kue keranjang (seasonal cake) home industry in Petukangan, Yogyakarta. JP/Boy T. Harjanto
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Workers measure ingredients for cake dough. JP/Boy T. Harjanto
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Cakes are steamed. JP/Boy T. Harjanto
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A female worker takes out each cake from the cake mold. JP/Boy T. Harjanto
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A shrine is located in the cake factory. JP/Boy T. Harjanto
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Dried seasonal cakes are ready for labeling. JP/Boy T. Harjanto
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Steamed cakes are being sun-dried. JP/Boy T. Harjanto
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The cakes are labeled with Chinese characters. JP/Boy T. Harjanto
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A worker, Gunanto, carries cooking tools. JP/Boy T. Harjanto
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The exterior of Bak Cang Kue Mangkok in Tukangan, Yogyakarta. JP/Boy T. Harjanto

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]