Traditional Cake Shop Owner One Of The Last Few Makers Of Sugar Lions In S’pore For Teochew Prayers

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Traditional Cake Shop Owner One Of The Last Few Makers Of Sugar Lions In S’pore For Teochew Prayers
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“You need to have the moulds to make them, and the process of making it is very hot and rushed,” says confectioner Koh Sun Liang.

at Beach Road and peek in. Ensconced within the shop is its owner Koh Sun Liang, 78, who is packing biscuits. The air is hot and still. But Sun Liang patiently and methodically portionsNo part of this story or photos can be reproduced without permission fromHolding a shovel made from a biscuit tin sawn in half, he carefully weighs each pack on a well-used weighing scale. A portable radio, tuned in to radio station Mediacorp Capital 958, plays an upbeat Teochew song.

“I have been working here since I was 12. When I learnt how to make all these things, I had not even gotten my first IC yet,” Sun Liang laughs. He used to operate his shop at Liang Seah Street, but shifted to Beach Road 20 years ago when his landlord wanted the unit back.He makes most of his Chinese cakes in-house now, though he orders biscuits from suppliers. “I buy them in huge packs and repack them myself so I can check each piece for quality.

“I’m one of the last people in Singapore to make these, because you need to have the moulds to make them,” Sun Liang explains. “Thiscan be dissolved after prayers to make sugar syrup for desserts and coffee. I don’t put any preservatives in it.”

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