KOMPAS.com – For more than half a century, Mrs. Lauw’s basket cake production kitchen has never failed to steam before Chinese New Year.
Among the many basket cake producers, the Dodol & Kue Ny. Lauw remains loyal to the stove-top kitchen. Since its founding in the 1960s, Mrs. Lauw’s production house has never changed recipes or raw materials.
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Even though price fluctuations shake the market, Mrs. Lauw’s production house still maintains the price, taste, size and quality of the goods. This principle has been firmly adhered to until its management has now reached the third generation.
“Even though market prices have risen, we have not changed raw materials, nor have we changed prices, because we maintain customer trust,” said the owner and manager of the Dodol & Cake production house, Ny. The third generation Lauw (LKW) is named Iin saat Kompas.com meet in the production kitchen on Friday (17/1/2025) in Tangerang, Banten.
Crawling from house to house
Iin said, a flashback of Ny.Lauw’s Dodol & Cake production house, which was originally a small business offered from house to house.
Owner and manager of the Dodol and Cake production house Ny. Lauw (LKW), Iin is checking the process of making dodol in the production kitchen, in Tangerang, Banten, Friday (17/1/2025).“In the past, production was small, at most five kilograms to 10 kilograms, then it increased to 20 kilograms. Production was every day, but not much, at first it was offered to relatives,” said Iin.
Gradually, the basket cakes and dodol he produced began to reach the market, such as cake shops in the Glodok and Pasar Senen areas. So that the cakes and dodol produced can be better known to the wider community.
Also read: Recipe for Fried Basket Cake Layered with Grated Coconut, Chinese New Year Snack Creation
