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By Eddie Beck | September 6, 2013

For the largest spread of authentic Nyonya cakes, head off to Baba Charlie house in Jalan Tengkera, Malacca where one can buy hot from the oven cakes oozing with goodness and delicacy.

The house has become an icon for delicious traditional Nyonya cakes attracting people near and far.

“Especially during week-ends people start coming early in the morning to buy cakes,” owner of Baba Charlie Nyonya Cakes, Charlie Lee Tiam Seng, 51, told FMT.

“I have been in this business for well over 25 years, starting off as a 10-year-old peddling cakes for five sen a piece door-to-door for my mother before graduating to night markets (pasar malam).”

Shop opens for business at 10.30 am and ends 3.15 pm and usually the stocks are sold well before the closing time.

Now well-known as a supplier of traditional, authentic and delectable Nyonya cakes, he sticks to its original recipe passed down from his 74-year mother who still supervises the day-to-day cake making operation today.

“Our cakes are pork-free and we only use genuine ingredients, free of artificial flavours or colourings, in our preparation,” he added.

Now he supplies to hotels and restaurants apart from catering to company’s function, parties and individuals.

Charlie prepares 26 types of cakes including popiah, tai bak and tapai daily and sells at night markets six days a week except Thursday.

Nyonya cakes are known for their vibrant colours, exquisite presentation and delightful taste, making them irresistible. They are made from a variety of wholesome and flavourful ingredients such as coconut milk, sweet potatoes, tapioca, palm sugar and pandan leaves. They can be eaten at any time of the day, usually during morning or afternoon teas.

Even though his nondescript house where he makes and sells his cakes is off the beaten track in a narrow lane off Jalan Tengkera Pantai 2C, GPS makes it all so easy to find his house (N2.20325 E102.23154).

Source: Free Malaysia Today