This Indian Family in JB Has Been Making Traditional ‘Nian Gao’ For 26 Years

Despite being typically associated with the Chinese community, a nian gao business that has been around for over 20 years in Johor Bahru is run by an Indian family.

Meet Datuk Balamurali Bathumalay, the man behind the successful family business

Balamurali first learnt how to make these rice cakes when he worked at a factory in Johor Bahru that produces various Chinese confectioneries. However, when the 1997 Asian financial crisis hit, Balamurali lost his job after the factory was closed, leaving him in a tough spot.

Wondering how he would support his family now that his eldest son, Raakesh, was just born, Balamurali recalled how his former employer earned profits from making and selling nian gao. So, he rolled his sleeves, and in 1999, he officially started his nian gao business, which immediately became a hit among the Chinese community.

Balamurali said that these days, about 64% of the nian gao he makes will be sold at the Chinese New Year Bazaar and his factory in Taman Johor Jaya, while the other 36% will be exported to Singapore.

He also shared proudly that his eldest son has learnt the ropes of the business and is helping him run it. Meanwhile, his wife and three other children help to manage their stall at the bazaar.

Traditionally made nian gao is a process that's super intricate and extremely time-consuming

Balamurali usually begins making and selling nian gao about a month before the Chinese New Year. During the rest of the year, he works as a property agent.

Aside from its taste, the 56-year-old businessman credited his traditional way of making the treat to be a cause of his huge success.

In an interview, Balamurali revealed that although other businesses make and sell their own nian gao, not many of them produce them traditionally, as the process is very complicated and time-consuming.

The process of making traditional nian gao begins by heating banana leaves to soften them before cutting them to fit the moulds.

Balamurali explained that the leaves will add a lovely fragrance to the nian gao.

Next, sugar syrup is mixed with glutinous rice flour, and the mixture is carefully poured into the moulds. It would later be steamed for approximately 10 hours.

Balamurali's factory would operate from 8 am to 11:30 pm and produce about 2,000 to 5,000 nian gao daily.

He also produces plastic-wrapped nian gao, which is typically used for prayer offerings, in addition to the traditional banana leaf-wrapped nian gao.

The two versions of nian gao are available in various sizes, ranging from 200g to 800g, with prices starting from RM10 for banana leaf-wrapped nian gao and RM4 for plastic-wrapped nian gao.

Interested to find out more about them? Check them out here.

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