KOMPAS.com – Ny.Lauw’s Dodol & Cake production kitchen has been steaming since the 1960s, and to this day its existence remains sound and has not been eroded by time.
According to the owner and manager of the production kitchen, Mrs. Lauw, Iin, the key to managing this legendary cake is the quality of the ingredients.
“Maintain quality, we maintain the ingredients, coconut, palm sugar, sticky rice. We use good sticky rice,” said Iin when Kompas.com met him in the production kitchen, in Tangerang, Banten, Friday (17/1/2025).
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Since the beginning of production until now, he continued, the Dodol & Kue Ny. Lauw (LKW) never changes raw materials, even though the rise and fall of the rupiah often shakes material prices on the market.
“Even though the price is more expensive, I still buy it, the important thing is that the sticky rice is good. Never change the price and quality because it maintains customer trust,” he said.
The following is a portrait of the busy process of making basket cakes in Mrs. Lauw’s production kitchen.
The process of making Mrs. Lauw’s basket cake
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