Glutinous rice, sugar, bamboo tubes, banana leaves, firewood, rack stove, big pot, and a small knife to be hung on the pot’s lid, combined with a marathon-like 24-hour non-stop steaming and stirring. The glutinous rice liquid caramelise from white to to golden in colour, and thicken into a paste; the craft passed on from elders to youngsters, cultural customs and traditions being inherited from one generation to another, all of that happens at the conventional Hakka Chinese New Year rice cake making project in the village of Kuala Kubu Bharu.
The project is actively joined by villagers of all ages, cooperating with each other, following the traditional ways of making rice cake, and also sustaining the cultural rituals. The elders teach devotedly, and the youngsters learn modestly. In the process, the two generations get to interact with each other, which is a seldom occasion. The round (cylindrical) shape of the rice cake symbolises reunion, whereas the sweet and sticky mouthfeel of the rice cake is likened to expectations of the upcoming year: living a sweet life for the entire year, and a firm relationship between the family members.
Even though the process of making the traditional steamed rice cake is complicated, the younger generation never cease to explore and learn under the guidance of the elders, until they master the skills to make rice cakes independently. It is indeed an excellent opportunity, especially for those who regularly work outstation, to gather with their family and friends, and make rice cakes together.
The procedures of making rice cakes require 24 hours of continual commitment, from lifting the pot lid to stir to ensure even heating of the glutinous rice liquid, the youngsters also need to stay up throughout the night to take care of the stove, battling high heat and fatigue, until the next day when the mass is transferred to their bamboo tube containers lined with banana leaves. Preparation of the equipment and ingredients started a week beforehand. From washing, soaking, press dry, and compressing the glutinous rice, to collecting and processing bamboo tubes and banana leaves. Interestingly, the firewood used in making rice cakes were either blown down by wind or abandoned. After collecting, the wood is stored in a shed to ensure dryness.
The rice caking making project of Kuala Kubu Bharu is not practised for decades, but rather an accidental success in 2014 that engaged villagers of all ages to participate in the event. The scene where both old and young generations join forces to make rice cakes illustrates the fine culture legacy, embracing their heritage.
Text: Daniel Lim & Pua Hui Wen
有你 UNI Production
Producer : Mok Yii Chek
Coordinator : Daniel Lim
Cinematographer : Amelia Lim / Evon Pang
Video Editor : Amelia Lim
Production Assistant : Michael Lerk
Music : Lovely Candies from Felt Music
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