Her son, Abdul Hadi Ahamad, 27, had asked her to make the sweet sticky rice cake after tasting it during a Chinese New Year celebration at a friend’s house eight years ago.

It was the first time that Hadi had a taste of the nian gao, also known locally as kuih bakul.

Hadi, who took a liking to the food immediately, was disappointed to learn that it was a seasonal dessert available only during Chinese New Year.

Realising his mother’s fondness of traditional delicacies, he coaxed her into learning to prepare the dessert from his friend’s grandmother.

“So one day, two years ago, we both went to Louis’ (Hadi’s friend) house to learn how to make nian gao.

“I had no idea that the recipe was so simple. We decided to try making one at home using the recipe given by his grandmother and by referring to YouTube videos,” Fuziah told Bernama.

Fuziah’s first attempt resulted in two pieces of nian gao that garnered her son’s approval.

“The ingredients are easy to obtain, so I decided to make nian gao in my free time.

“My son shared it with his friends and they loved it. They suggested I make a business out of it,” said Fuziah, who hails from Kapar, Selangor.

The nian gao she makes comes in two sizes: 350g which she sells for RM11 and 800g which goes for RM22.

The ingredients comprise glutinous rice flour, white sugar, brown sugar and water, which are all combined and left for 30 minutes until the sugar is dissolved. The batter is then left to cool for another 30 minutes.

“This step is vital to prevent an uneven surface and bubbles from forming in the batter,” she explained. The batter is then steamed for 10 to 12 hours.

“It is important for it to be steamed for a long time to ensure the cake doesn’t end up too sticky,” Fuziah said.

Hadi, who is pursuing a doctorate in engineering, is more than happy to assist his mother in meeting her orders in his free time.

“The time spent helping my mother make nian gao strengthens our family bond,” he said.

Fuziah’s nian gao quickly became a favourite among family and friends.

Photos of her creation went viral on social media. A Facebook user placed an order and it was not long before Fuziah was taking down orders by the dozens.

“I make the cakes to order and the minimum order is two pieces. We once made around 100 pieces within four days to fulfil an order by an NGO last year.

“My customers are from various races. Some also make specific requests like having the nian gao wrapped in banana leaf so it would be more fragrant,” she said.

Fuziah had no idea that the nian gao would end up becoming a source of income.

So far, she has sold over 1,000 pieces across the country, and orders are especially higher during Aidilfitri.

“During Chinese New Year, I get more Malay customers than Chinese. Chinese customers tend to order from me outside of the Chinese New Year season,” she said.

Fuziah is also receiving more orders from Sabah and Sarawak.

“My customers find out about my nian gao business through social media. I would usually take down orders that are placed a week in advance.

Nian gao can be enjoyed on its own but some would fry it with yam and sweet potatoes or eat it with grated coconut.

Hadi said his entire family enjoys the delicacy.

“It is so good especially when eaten with grated coconut or after it has just been taken out of the fridge as it would taste like candy,” he said.