Mother's Recipe Turns Habsah Koci Leleh Into Viral Favourite Among Traditional Kuih Lovers
By Mohamad Syazwan Mustafa
JOHOR BAHRU, July 28 (Bernama) -- What began as a modest home-based venture fulfilling just 200 kuih koci orders a day a decade ago has grown into a thriving business, with Habsah Koci Leleh now receiving orders for up to 8,000 pieces daily.
Its manager, Mohamad Zulhakiim Abu Mansor, 33, said the achievement was the result of years of hard work by his family to preserve the authenticity of their recipe, which they started with an initial capital of about RM1,000.
The Universiti Malaysia Kelantan graduate, who holds a Bachelor's Degree in Agrotechnology and Entrepreneurship, said the family began the business in 2015 by experimenting with kuih koci recipes and selling the traditional delicacy online, initially taking orders for about 200 pieces a day.
"The recipe comes from my mother's hands-on experience after attending a traditional kuih-making class. Seeing the market flooded with modern pastries, we felt inspired to preserve and promote this local traditional delicacy," he told Bernama recently.
The family business continued to expand and opened its first official outlet in Taman Bukit Mewah here this February, before sales surged after the business went viral following a review on the Threads platform.
"After we went viral, the response was overwhelming. Orders increased sharply to around 8,000 kuih koci a day," he said.
Previously, the business experienced peak demand during festive seasons and Ramadan, supplying up to 5,000 pieces daily to Ramadan bazaars, while also receiving orders for up to 1,000 pieces for a single wedding function.
"However, after going viral, we had to expand our operations to meet daily customer demand. Thankfully, the response has been encouraging," he said.
Kuih koci is a traditional Malay delicacy made from glutinous rice flour, filled with sweet grated coconut mixed with palm sugar or Melaka sugar, and served with thick coconut milk.
Mohamad Zulhakiim said the main challenge now lies in processing technology, as there are no specialised machines available in the market for fully automated production, forcing the business to look for more efficient alternative equipment.
The business currently employs six workers, including his father, Abu Mansor Senin, 69, and younger sister, Nur Hamira Abu Mansor, 27. The company also plans to recruit more workers to cope with rising demand.
Meanwhile, his mother, Habsah Mohammad, 59, said the family remains committed to using premium ingredients, including specific brands of flour and palm sugar, in line with the original recipe.
She said preparing the coconut filling alone takes about one-and-a-half hours for every seven kilogrammes produced to ensure consistent quality.
"We previously introduced other flavours such as dragon fruit and cempedak, but decided to focus on our four signature varieties – black glutinous rice, sweet potato, pumpkin and durian – to maintain product quality," she said.
Where preparations once began after dawn prayers, the family now starts work as early as 3 am to prepare for daily operations, which run from 9 am to 5 pm.
The business's viral success has not only increased the number of walk-in customers to around 150 a day, but has also attracted buyers from Singapore, many of whom cross the border specifically to purchase its frozen kuih koci.
Singaporean customer Sarah Hamdan, 30, said the chewy texture, generous filling and rich coconut milk, combined with affordable prices, have made Habsah Koci Leleh a must-visit destination whenever she and her family are in Johor.
Another customer, Mohd Rizal Ramli, 35, said the wide range of flavours caters to the tastes of every member of his family.
The business offers small packs of 10 pieces priced at RM11 and large packs of 50 pieces at RM55 for its black glutinous rice, pumpkin and sweet potato varieties. Durian-flavoured kuih koci are priced at RM12 for a 10-piece pack and RM60 for a 50-piece pack, with mixed-flavour packs also available.
-- BERNAMA