This Johor family’s kuih koci is winning fans by the thousands

At 3am, the kitchen at Habsah Koci Leleh bustles with activity as the family prepares for the day's orders, already producing up to 8,000 kuih koci pieces daily. Habsah Mohammad, 59, learned traditional kuih-making techniques through a class before perfecting her family's version at home. Her son, Zulhakiim Abu Mansor, 33, explained that they aimed to preserve and promote a local delicacy amid the rise of modern pastries.

Starting online in 2015 with a modest capital of RM1,000, their orders grew to 5,000 pieces during Ramadan and festive seasons, peaking at 8,000 pieces daily after going viral on social media. Habsah Koci Leleh offers four signature kuih koci varieties: black glutinous rice, sweet potato, pumpkin, and durian, with each batch hand-prepared using traditional methods.

The family's commitment to quality ingredients and consistent flavors has earned them a loyal customer base, including customers from Singapore who specifically visit Johor to purchase their kuih koci. Currently employing six people, the business faces challenges in production due to the lack of specialized machines, but maintains a focus on delivering the soft, chewy kuih koci that has become its hallmark.