20/03/2026

FRIDAY | MAR 20, 2026

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From home kitchen to festive success

o Bakery founder turns a pandemic hobby into a thriving Raya cookie business with growing demand

To date, she has received orders exceeding 6,000 jars, up from 4,000 last year. Demand extends beyond Terengganu, with customers from Pahang, Selangor, Kuala Lumpur, Perak and Sabah also placing orders. Aminah said production typically runs from morning until late afternoon, but as Aidilfitri approaches, the rhythm changes. “Ovens stay on through the night, and in the final stretch, work often continues until 3am.” A former employee in the oil and gas sector, Aminah did not begin her journey in baking. Since starting the business in 2020, she has relied on online tutorials and trial and error to refine her recipes, constantly adjusting textures, manpower, inventory and logistics.” The surge in demand is reflected in the numbers. During the Raya period alone, the bakery fulfilled more than 700 orders, many of them bulk purchases for gifting and corporate distribution. The compressed timeline meant orders poured in within a short window, placing additional pressure on operations. To keep up, Li Ling’s days during peak season begin as early as 4am and often stretch late into the evening. Mornings are dedicated to baking and fulfilling orders, while afternoons and nights are spent preparing for the next day’s production. Beyond baking, she also manages customer service, responding to enquiries and coordinating orders. “It’s definitely long and physically demanding days.” While Sisbake is run full-time by Li Ling, she is supported by her parents, sister and two additional staff who assist during high-demand periods. “Having that support system makes a big difference, especially during intense seasons.” Since its inception, the Hari Raya period has played a pivotal role in the brand’s growth. Beyond immediate sales, it attracts new customers, many of whom return for other occasions throughout the year. “It’s not just about short-term sales, but also long-term brand growth and awareness.” Changing consumer preferences have also shaped the business.

flavours and presentation to meet rising expectations. Each jar, priced between RM23 and RM45, carries not just biscuits but the quiet assurance of celebration, something to offer guests who will soon arrive at open houses across the country. When the festive season ends, the pace slows and Aminah turns to other orders, such as cakes, noodles and rice dishes, until the cycle begins again. For now, in the final nights of Ramadan, sleep comes second. The priority is clear: ensuring that when Hari Raya morning arrives, every table is filled and every guest is welcomed with something sweet. This year, Li Ling observed a stronger emphasis on presentation, with customers seeking festive, gift-ready packaging alongside high-quality products. Bulk and corporate orders have also become more prominent, reflecting a growing trend in organised gifting. “Customers today are more selective. They want both good quality and something that looks presentable.” Despite the rewards, running a home-based business during the festive rush comes with challenges. Limited space and manpower remain key constraints, particularly when balancing high production volumes with quality control. Yet Li Ling finds fulfilment in knowing her products are part of customers’ celebrations. “When I receive photos or feedback from customers sharing our cookies during Raya, it reminds me that we’re part of their special moments. “That makes all the hard work worth it.” Social media has also been crucial in expanding the business’ reach, enabling it to serve customers across Malaysia through courier deliveries. The increased visibility has been especially impactful during festive periods, when demand for giftable treats peaks. For aspiring entrepreneurs, Li Ling offers simple but practical advice. “It’s never too late to start. What matters most is consistency, showing up every day, improving your skills and staying committed, even when things feel slow in the beginning.”

Ű BY KIRTINEE RAMESH newsdesk@thesundaily.com

PETALING JAYA: What began as a small experiment in a home kitchen at the age of 20 has grown into a thriving festive business for Siow Li Ling, now 25, founder of Sisbake. The brand began organically during the pandemic in 2021, when she was still a university student exploring something new with her sister. What started as a casual baking hobby gradually gained traction, eventually turning into a full-time venture after her graduation. Today, she produces premium butter cookies in a variety of flavours, including classic, cocoa, coffee and matcha. For many small businesses, the Hari Raya season marks a period of heightened activity. For Sisbake, however, it is a time of intense production, long hours and meaningful growth. “Hari Raya is one of our peak seasons. Customers are not just buying for themselves, but also for gifting to family, friends and

Li Ling’s mornings are dedicated to baking and fulfilling orders, while afternoons and nights are spent preparing for the next day’s production. – PIC COURTESY OF SIOW LI LING corporate clients,” Li Ling said. This year presented a unique challenge. With Hari Raya falling shortly after Chinese New Year, the business had to navigate back-to back festive demand with minimal downtime. “We had to transition almost immediately from one major production cycle into another. It required careful planning in terms of

Late nights fuel festive cookie surge for baker CHUKAI: The scent of butter and caramel lingers in the air long after midnight in Kampung Gong Pauh as preparations for Hari Raya Aidilfitri gather pace. growing expectations. Most orders arrive well before the fasting month begins, with customers eager to secure their festive staples early. This year, the rush has been even more pronounced.

Inside a modest home kitchen, Aminah Akmarina Osman, 40, and her small team work against the clock, filling jar after jar with freshly baked biscuits destined for festive tables across the country. As Ramadan draws to a close, demand has been relentless. For many households, time is scarce, and ordering ready-made treats has become the norm. For Aminah, that means longer hours and

“Demands are rising because while customers are looking for some modern variations of Raya biscuits, they still want familiar traditional flavours,” she told Bernama. That shift is reflected in her menu, where classic pineapple tarts and sarang semut sit alongside modern creations such as dark salted caramel, red velvet, kunafa pistachio and lotus biscoff biscuits.