In Kampung Pasir Parit, Chekok, an 80-year-old traditional cake maker keeps the legacy of 'Kia Koi' alive, a delicacy crucial to Chinese New Year celebrations. This article highlights the painstaking process and the dedication required to maintain this cultural tradition.
As Chinese New Year approaches, the usually tranquil village of Kampung Pasir Parit, Chekok, transforms with the vibrant energy of tradition, particularly within the home of Wee Ah Liong. Wee, an octogenarian, continues a culinary legacy passed down from his late father, Wee Sock Kui, over four decades ago.
This legacy centers around the meticulous creation of Kiam Koay, known as Kia Koi in the local Kelantan dialect, a traditional cake largely unfamiliar to younger generations within the Chinese community. Despite this, demand remains steady, with orders flowing in annually, a testament to the cake's enduring appeal and the skill of its maker. The process involves multiple family members and takes several steps to complete. This is the only way to preserve the traditional taste, texture, and aroma of the Kia Koi.\Wee Ah Liong, now 80, prepares Kia Koi twice a year – once for Chinese New Year and again during the mid-year (autumn) festival, which occurs in September or October. He intentionally limits production, typically producing only about six cakes per festive season, to ensure the preservation of quality. The process is lengthy and complex, beginning with the preparation of the key ingredient: 10 kilograms of rice, soaked in lime water and salt. This rice is then ground before being partially cooked in a large wok. The mixture is carefully transferred to a custom container and steamed over a wood fire for an entire nine hours, a method that is crucial for retaining the distinctive fragrance of the cake. After steaming, the cake is allowed to cool at room temperature for a full two days before being carefully removed and cut to meet the individual specifications of each customer. This painstaking attention to detail ensures that each Kia Koi maintains its traditional characteristics. The cake is sold at RM12 per kilogram, and the preparation is assisted by Wee's wife, Ko Mek Gan, who is 76 years old. This delicacy, when cut into bite-sized pieces, can be enjoyed in various ways, such as dipped in palm sugar syrup or grated coconut, or it can even be served with soup or fried. \Wee's dedication is fueled by a desire to keep this tradition alive for future generations. His hope is that the Kia Koi, a tangible link to the past, will continue to be enjoyed by all and not disappear over time. The significance of Kia Koi extends beyond its culinary value; it represents a family's dedication to preserving cultural heritage and a testament to the enduring appeal of traditional practices. The slow and meticulous process ensures that the finished product is exceptional. This commitment highlights the importance of passing down cultural traditions. The family's willingness to maintain the tradition of making Kia Koi serves as an example of how culinary legacies and family values can be interwined with cultural roots. Wee understands how important preserving culture is and he hopes the cake will continue to be enjoyed by future generations. He also hopes to find younger people who want to carry on the tradition of Kia Koi.\And enjoy FREE RM10 & when you sign up using code VERSAMM10 with min. cash of RM100 today! T&Cs apply
Chinese New Year Traditional Food Kia Koi Kelantan Culinary Tradition
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