En route home from the North, we usually drop by Taiping for some nostalgic old fashioned fare and just right opposite our hotel, a row of small shops were selling all kinds of things when the biscuits on display suddenly reminded me of the biscuits we had in our childhood days. These days, they actually taste a bit different (or updated) but I bought a few to share with my tea drinking friends over the weekend...
still popular, these sticky filling buns
The Chinese version of butter cookies known as hap tau so in Cantonese
Fried scissored pastry
A soft biscuit usually used for dunking - now in smaller pack
The Chinese mah tong, a sugar coated fried pastry
Dried coconut biscuits
grilled sugar-coated bread
kueh kapit
An array of biscuits in tins - now only found in a few surviving neighbourhood grocery stores
Dried roti kok - used to hate them like no tomorrow. Apparently they are still being consumed today. taste like terrible fish food for aquarium.
