Kuala Lumpur: At the age of 75, Lee Le Kim, better known as Mek Ah Chai, continues to steadfastly preserve a heritage passed down through the generations, crafting kuih bakul with love and dedication. Mek Ah Chai first encountered the art of making kuih bakul at the age of 15, learning the craft from her parents. Back then, she not only mastered the technique but also developed a deep appreciation for the intricate processes required to perfect this delicacy.

According to BERNAMA News Agency, Mek Ah Chai explains that making kuih bakul requires strength and perseverance. She kneads the rice flour and sugar for almost two hours to ensure that every ingredient is blended perfectly. The mixture must then be steamed for 13 to 15 hours to achieve the desired softness and flavor. For Mek Ah Chai, kuih bakul is not merely a dessert but a dedication connecting her to the history and culture of the Chinese community.

Mek Ah Chai notes that each kuih bakul she makes is a tribute to the heritage passed down through generations. This year, the price of the kuih bakul is RM18 per kilogramme, slightly higher than last year’s price of RM17. However, despite the price increase, demand remains high. Her kuih bakul is loved by the Chinese community and the Malay community alike, with orders coming from various states, including Johor, Terengganu, and Kedah.

Although Mek Ah Chai is now assisted by seven workers, she ensures that each kuih bakul produced still requires the patience and precision for which she is known. Every kuih bakul is crafted by her hands, aiming to create sweet memories for anyone who enjoys it. Mek Ah Chai’s kuih bakul has become not only a festive treat but also a symbol of patience, dedication, and respect for a tradition that has endured for decades.