Come Chinese New Year every year, Khoo Beng Hong will make thnee kuih (sticky glutinous rice cake) the traditional way. <br /><br />Third-generation rice cake maker 40-year-old Beng Hong sacrifices his sleep during this period to make sure there is sufficient supply of the festive snack to meet demand.<br /><br />He makes thnee kuih or nian gao in Mandarin and kuih bakul in Malay, from the 15th to the 25th day of the 12th month of the Lunar calendar<br /><br />Read more at https://bit.ly/3ZBpJlg<br /><br />WATCH MORE: https://thestartv.com/c/news<br />SUBSCRIBE: https://cutt.ly/TheStar<br />LIKE: https://fb.com/TheStarOnline
