Tropicana March-April 2023 #147 The Adventure Issue

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.
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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.