AFTER nine years in the Kolca biscuit business, Kolca Evergreen founder Nur Shahida Abdul Araff has expanded her product range with the revival of Arabica Sugee cake, a traditional dessert she hopes to reintroduce to the local market.
Nur Shahida said the production of the cake is part of her effort to bring back a heritage dessert that is gradually being forgotten, particularly among the younger generation.
She said suji cake was once a popular delicacy in George Town, formerly known as Tanjung, but is now increasingly difficult to find.
“This Arabica Sugee cake is a family recipe passed down through generations, and I chose to produce it because not many people are still selling it.
“At the same time, I want to reintroduce this heritage food to the younger generation so that it will continue to exist and not be lost over time,” she told Buletin Mutiara at the Kolca Evergreen business premises in Taman Free School.
She explained that the suji cake has a soft, creamy texture and is made using simple ingredients such as semolina flour, ghee, sugar, milk, condensed milk, raisins, pandan leaves and a hint of rose flavouring.
According to her, the cake can also be enhanced with premium ingredients such as dates, cherries, almonds, cashews and pistachios, depending on customer preference.
“You can find suji cake with such toppings at Arabian restaurants. However, I prefer to use basic ingredients, such as raisins, to keep the product affordable.
“If premium ingredients are used, the price could reach RM10 per container. So, I choose to use basic ingredients while maintaining the original taste, soft texture and creamy consistency,” she said.
Currently, the Arabica Sugee cake is sold at RM4 per container, while special orders with additional premium ingredients are offered at different prices.
Nur Shahida said the response from customers has been encouraging, even though many were initially unfamiliar with the dessert.
“When they try it for the first time, most customers give positive feedback and say it tastes very good. After nearly a year since it was introduced, demand from the local community has continued to increase,” she said.
She added that the suji cake can only last two to three days when stored in a refrigerator, as it contains no preservatives. This short shelf life limits its distribution mainly to Gelugor and nearby areas.
At present, Kolca Evergreen produces about 20 containers of suji cake daily, most of which are sold out on the same day.
“Suji cake is suitable for all age groups because of its soft and creamy texture. Demand is also not seasonal, unlike Kolca biscuits, which usually peak during festive seasons,” she said.
Nur Shahida said she started producing Kolca biscuits from home about nine years ago with the help of family members, before renting a business premises in Taman Free School from the Penang Housing Board about a year ago.
She said her participation in the People Centric@Penang programme organised by the Northern Corridor Economic Region (NCER) marked a turning point in her business growth.
After completing the programme, she received a RM4,000 grant from NCER to help her purchase equipment, including a stove, mixer and trays to boost production.
She is also currently applying for additional equipment support from the Federal Agricultural Marketing Authority (Fama) to further strengthen production.
Looking ahead, Nur Shahida said she is undergoing halal training and hopes Kolca biscuits will obtain the Malaysian Halal Certification (SPHM) issued by the Department of Islamic Development Malaysia (Jakim) next year.
She said the certification is important to enable wider market access, including placement in major supermarket chains.
In addition to Kolca biscuits and Arabica Sugee cake, Kolca Evergreen also produces other desserts such as caramel pudding and gula Melaka sago.
Those interested in ordering can contact 017-575 1051 or reach Kolca Evergreen via Facebook and TikTok.
Pix by Law Suun Ting