03/10/2026

SATURDAY | OCT 3, 2026

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Apam balik flavours drawing crowds

KOTA TINGGI: With a family recipe that goes back 19 years, the Jalan Mawai “apam balik” here continues to draw customers from across the district. Despite the rising cost of its ingredients, its original flavour version is sold for as little as RM4 apiece. Shop manager Nelta Efrida Zulfadhli, 37, said all ingredients are prepared daily. The flour batter is freshly made at the premises, and the corn is prepared in-house instead of from a can. “We have raised prices previously, but we are mindful of our customers. Given our high sales volume, we have managed to maintain a profit margin and have no plans to raise prices for the time being,” she told Bernama recently. o Shop in Johor offers Nutella, Japanese red bean paste, pistachio, matcha, peanut butter and Lotus Biscoff options

with sales of between 600 and 700 on weekend days, adding that sales are higher at the Jalan Dhoby outlet due to better traffic, especially at night, compared with the Larkin Sentral location. Teo, who is from Batu Pahat and has more than 17 years of experience in the food and beverage sector, said establishing Donuf has helped him significantly in areas such as cost management, operations and business development. He said he focuses on attitudes, skills and commitment when hiring. demand added between RM2,000 and RM2,500 to daily sales on regular days and about RM4,500 during the holidays, peaking occasionally as high as RM6,000. The original version is the bestseller, followed by the Nutella and Japanese-style with red bean paste options. Other flavours offered include pistachio, matcha, peanut butter and Lotus Biscoff. She previously also supplied her products at events such as public tea receptions in Mersing and Kota Tinggi and at Hari Raya gatherings in Johor Bahru. A key challenge of the business is a shortage of workers, particularly when trying to meet demand for event catering. “Many have contacted us for orders, but if we take (workers) from another branch, that shop will have to close (for the day),” she said, adding that they have a branch in Kota Tinggi. Her current focus is to expand her target market via social media platforms such as TikTok instead of opening more branches, to ensure product consistency. “It is better to focus on one location and reach more people, making sure they know about our shop and products.”

Nelta Efrida showing the various ‘apam balik’ sold at her shop. – BERNAMAPIC

part-time workers. The business started using 5kg of flour daily in 2007, increasing to as much as 55kg daily during holiday seasons. Nelta Efrida said the rise in

“Customers are not only from the surrounding areas. Some come from as far as Skudai, Kulai, Simpang Renggam and Mersing just to buy our ‘apam balik,’” said Nelta Efrida, who has three full-time and two

Her husband, Mohd Shahrizal Supri, 41, is the second generation operator of the family business. Nelta Efrida, now a mother of three, joined the business in 2009 after they were engaged.

Pastry chain targets 100 outlets by 2029 JOHOR BAHRU: Artisanal bakery Donuf founder Arron Teo has set a target to open 100 outlets nationwide by 2029 following positive growth since starting operations in April. the year, while another six will follow next year, with plans to raise the number of outlets to 20 by 2028. emerged more than a decade ago when he noticed that his friends often had to choose between enjoying a doughnut or a puff pastry.

friends and customers. “We asked them to try the products without telling them the combinations. They gave their feedback, and I combined their various suggestions to improve along the way,” he said. Donuf has 12 flavours currently, that includes cocoa, Bebe Berry, Vani (vanilla), Gaya Kaya, Matchi, Lemo, Ono and Garu-Garu. Chocolate and strawberry flavours are among the most popular. He said Donuf currently sells about 300 to 400 pieces a day on weekdays,

“Johor will be one of our key markets, with a target of at least five outlets before we expand to Kelantan, Terengganu, Kuala Lumpur, Malacca, Sabah and Sarawak,” he told Bernama at the Jalan Dhoby outlet. Teo, 32, said opening a Donuf outlet involves an investment of about RM400,000, excluding recipe development costs and research and development expenses. He added that the idea for Donuf

“I have many Malay friends, and they enjoy eating doughnuts and puff pastries. So I thought, why not combine the two so people can enjoy the taste of a doughnut, along with the cream and crispy texture of puff pastry in a single product?” Teo experimented and modified the recipe more than 20 times to achieve the right taste and texture, and also gathered feedback from

Donuf offers a hybrid product that combines a doughnut with puff pastry. “There are currently two outlets at Jalan Dhoby and Larkin Sentral, with monthly sales reaching as much as RM70,000,”Teo said. Two additional outlets at Angsana Mall and Senai International Airport are expected to open by the end of