Chinese New Year is around the corner and for many of us, the baking and making of Chinese New Year cookies and other delectable goodies has started. It is barely a month from all that Christmas cooking and feasting, and just when we thought that we could rest our ovens and stomachs for a while longer, it is time to get busy again! But this is no surprise as once Tang Chek is past, traditional households look forward to the coming of “Chun” (spring) and of course Chinese New Year celebrations. Time to take out all those kueh moulds which had been kept away over the last year and for some, even longer. Wooden moulds to tekan kueh koya and cutters and crimplers for kueh bangket (kuih bangkit), aluminium or steel clam-shell moulds for kueh belanda (kuih kapit) and of course the heavy brass ones for kueh baulu (kueh bolu or kuih bahulu). Let’s not forget the tortoise-shaped wooden moulds for making kueh koo (angku kueh) for sembayang tikong on the birthday of the Jade Emperor which falls on the 9th day of the Lunar New Year as well! Many peranakan households still have old moulds which have been handed down over the generations, used by the bibiks of the past to whip up all those popular snacks which are enjoyed over the festivities. My personal favorites are the kueh baulu moulds incidentally, so its a good time to take them out for a good scrub amidst all that spring cleaning to be done!