Tropicana March-April 2023 #147 The Adventure Issue

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MARCH/APRIL 2022 SEASONS 16 WHEN OLD IS GOLD Traditional Malay Raya cookies take pride of place in the hearts of many, especially with Hari Raya Aidilfitri approaching soon. Old favourites like batang buruk, biskut Mazola, kuih bangkit kelapa, biskut samperit and tat nenas are sure to elicit feelings of joy and nostalgia from those who remember these bites of deliciousness from their childhood. Whether baked by grandmothers, mothers or aunts, these tasty morsels provide more than just good taste: They bring the person eating it on a trip down memory lane
TROPICANA MAGAZINE BATANG BURUK Covered in powdered sugar, these sweet nutty bites are a labour of love as they are tedious and time-consuming to make. With the outer shell made using three different kinds of flour, the filling consists of mung beans that have been fried with coconut, cooled and then blended. A monumental effort to make as rolling one kilogramme of dough to make its iconic cylindrical shape takes six hours! TAT NENAS Ever present in households during Hari Raya, these delectable tarts are hard to resist. The pastry consists of flour, custard flour, corn flour and eggs. Meanwhile, the pineapple filling is made from the flesh of the ripe fruit, which is left to cook for hours with sugar. The result is a tart that crumbles in the mouth with a sweet and piquant pineapple jam filling. SAMPERIT In the olden days, not much thought was put into using accurate measurements to make these tasty treats which oftentimes are the result of multiple trial and error attempts. Butter, flour (less than a cup for each batch), corn flour, sugar and up to 20 egg yolks go into making this delightful cookie. BANGKIT KELAPA Light, crispy and crunchy with a hint of coconut, the bangkit kelapa is made with grated coconut, flour, corn flour and tapioca flour. To make them last longer (up to 10 months), the cookies are baked at a lower temperature for a longer time. This ensures that the entire cookie is cooked through, leaving it crisp and crunchy. 17 BISKUT MAZOLA The cookie gets its name from the popular corn oil brand used by many around the world. Very much an old school treat, the cookie even looks the part, dotted with half a peanut atop its glazed surface. Flour, peanuts, corn oil and sugar go into making it. A firm favourite among those in the know, these delectable peanut-ty treats just melt in the mouth.
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Tropicana March-April 2023 #147 The Adventure Issue

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