PETALING JAYA, March 7 -- I have a great admiration for kuih makers.

It's tedious work, making each piece of kuih, getting the texture correct every time.

They have to work on their craft for many years before reaching the esteemed expert level.

For some time now, I have been observing this uncle who peddles his lor mai chee or plump glutinous rice balls from a motorbike stall in Sea Park on Saturday.

Recently I managed to catch him again and it turns out he has been making the lor mai chee for a whopping 45 years!

No wonder the texture of these glutinous rice balls have that coveted elasticity with a softness as you bite into it.

He sells two variations, stuffed with either peanuts or red bean paste. Each piece is RM1.50.

As a chi...