21/04/2025

MONDAY | APR 21, 2025

6

‘Cookie specialist’ spreading sweet joy

KUALA LUMPUR: Traditional Malay and modern cookies baked by 73-year-old Ratha Sivalingam have won the hearts of Malaysians from all backgrounds for over 30 years. Using original Malay recipes, the Kuala Lumpur-born baker has mastered the art of maintaining the texture and flavour of the heritage treats, with her use of halal , eggless ingredients making the products also suitable for vegetarians. For the mother of two, baking is more than just offering delicious treats. It’s about rekindling childhood memories through classic and modern cookie varieties. Her love and talent in baking have made her a “bridge of unity,” fostering friendships across o Use of traditional recipes with halal and eggless ingredients makes products also suitable for vegetarians

h e r c ulin a r y kno w l e d ge a nd c r eat ivi ty. “I’v e a l ways wa n te d t o run a b u s in ess a nd l ea rn t o m a k e p ast ri es, b u t m y r es pon s i b ili t i es as a hou sew if e h e ld m e bac k . Th e ce n t r e provid e d m e t h e oppor t uni ty, as t h e c l asses a r e v e r y fl ex i b l e a nd fi t in t o m y fr ee t im e, ” s h e sa id . For S ur’ aat un S h a z aa S h a f a ruddin , 39 , p a r t i c ip at in g in t h e pro g r a mm e h as no t onl y bee n a n ew ex p e ri e n ce b u t a l s o a llo we d h e r t o ge n e r ate in c om e. – B e rn a m a On the secret to her lasting popularity, Ratha said it boils down to sincerity and love for the craft. “I take orders anytime, but demand usually spikes during festive periods. I also make cookies based on customer requests. Eggless cookies, for example, are highly popular. “I’ve noticed that the Indian and Chinese communities prefer vegetarian cookies. That’s why I chose to make cookies and cakes that are not only halal for the Malay community but also suitable for vegetarians,” she added. Among her bestsellers are pineapple tarts, which make up over 80% of orders. Other popular varieties include mixed fruit cookies, chocolate chip cookies and butter cookies. For Fatihah Sofian Sagir, 26, the taste of Ratha’s cookies immediately won her over. “My friend Shashi Kumar (Ratha’s son) brought some cookies to the office. They were so delicious, almost like something my mother would make. When I asked who made them, he told me it was his mother. I was so surprised by how good they were, and I immediately placed an order to send some to my mother and relatives for Hari Raya,” Fatihah said.

Ratha said her secret to making good cookies is sincerity and love for the craft. – B ER N AMA P I C

“My passion grew from there. After returning to Malaysia, I started baking seriously and opened a shop with a friend. The business attracted regular customers, especially during festive seasons such as Aidilfitri, Chinese New Year, Deepavali and Christmas,” she said. Although the shop in Kepong has since closed, she continues operating from home.

communities while expanding her customer base. “My interest in baking began by chance during a two-year stay in the United States. My son asked me to bring food for a Boy Scout event, so I bought a ready-made cake and decorated it myself,” Ratha shared with Bernama.

Initiative to transform housewives to entrepreneurs TAPAH: To provid e bette r liv es for t h e ir f a mili es, t hr ee hou sew iv es from t h e A ye r Kunin g c on st i t u e n cy h a v e v e n t ur e d in t o b u s in ess.

a hou sew if e in t o a t hrivin g food b u s in ess o w n e r . Nurrul Hid aya h sa id s h e h as e ff ect iv e l y a ppli e d t h e kno w l e d ge ga in e d from c l asses on b u s in ess m a n age m e n t, m a rk et in g tec hniqu es, profi t a nd lo ss ca l c ul at ion s, a nd u t ili s in g s o c i a l m e di a t o promo te h e r b u s in ess. “L ast yea r , I sta r te d by se llin g ju st na si l e mak , fri e d noodl es a nd s oup noodl es. No w, I h a v e n ea rl y 20 i te m s, w hi c h in c lud e s pi ce d fri e d c hi c k e n , bak s o a nd lak s a , ” s h e sa id , a ddin g t h at

s h e no w e mplo ys t hr ee w ork e r s. S h e sa id promo t ion act ivi t i es by t h e ce n t r e a nd involv e m e n t in c ommuni ty e v e n ts a l s o h e lp e d in t rodu ce h e r food t o n ew c u st om e r s. “Th e ce n t r e in our n e i g h b ourhood h as s implifi e d f a mil y m a n age m e n t. No w, hou sew iv es h a v e t h e oppor t uni ty t o c on t ri b u te t o t h e hou se hold ec onom y, ” s h e a dd e d . S m a ll- sca l e b r ea d se ll e r Nurf a rihin B a k a r , 35 , join e d t h e pro g r a mm e in D ece m be r t o ex p a nd

Th e ir dr ea m s a r e bec omin g a r ea li ty, t h a nk s t o c ommuni ty d e v e lopm e n t pro g r a mm es or ga ni se d by t h e N at ion a l Inform at ion Di sse min at ion C e n t r e in A ye r Kunin g. Food v e ndor Nurrul Hid aya h A b d R a him , 3 8, sa id h e r p a r t i c ip at ion in t r a inin g pro g r a mm es ov e r t h e p ast yea r h as t r a n s form e d h e r lif e from

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