The 73-year-old KL native has mastered the art of maintaining the texture and flavour of her baked goods, made using traditional Malay recipes to which she has added her own modern spin.
Her use of halal ingredients, sometimes without eggs, also makes them suitable for customers of all racial backgrounds and preferences. And with a loyal and expanding customer base, her love for baking has helped her foster friendships across communities.
“My interest began by chance during a two-year stay in the United States. My son asked me to bring food for a Boy Scout event, so I bought a ready-made cake and decorated it myself,” Ratha told Bernama.
“My passion grew from there. After returning to Malaysia, I started baking seriously and opened a shop with a friend. The business attracted regular customers, especially during festive seasons like Aidilfitri, Chinese New Year, Deepavali and Christmas.”
Although the shop in Kepong has since closed, she continues baking from home, with most of her loyal customers being from the Malay community.
“I take orders anytime, but demand usually spikes during festive periods. I also make cookies based on customer requests. Eggless cookies, for example, are highly popular.
“I’ve observed that the Indian and Chinese communities prefer vegetarian cookies. That’s why I make cookies and cakes that are not only halal for the Malay community but are also suitable for vegetarians,” she said.
Among her bestsellers are the pineapple tarts, which comprise over 80% of orders. Other popular varieties include her mixed-fruit, chocolate chip, and butter cookies.
The taste of Ratha’s sweet treats immediately won 26-year-old Fatihah Sofian Sagir over.
“My friend Shashi Kumar brought some cookies to the office. They were so delicious, almost like something my mother would make. When I asked who made them, he told me it was his mother!
“I was so surprised by how good they were, I immediately placed an order to send some to my mother and relatives in the village for Hari Raya,” she shared with a smile.