Traditional Festive Cookies Losing Their Appeal?

By Sakini Mohd Said KUALA LUMPUR, Aug 6 (Bernama) -- They are neither appealing nor do they taste good! This is how the youngsters lament when asked on the traditional kuih and cookies that appear during festive period. Though this is the view of a small group, it is still disappointing to hear that they don't favour the traditional cookies that are part and parcel of the Malay culture. Moreover, these traditional kuih and cookies now have to compete with their modern counterparts that is served along side during major festivals or events. So biscuits with contemporary tastes and names - London Almond, chocolate chip cookies, almond choc chip and other catchy names with their origins from the West served along 'biskut bangkit kelapa' (coconut biscuit), 'agar-agar kering' (dried jelly),makmur and others The older generation lament that at the end of the day, they are the ones who have to finish up the traditional cookies why the younger generation shy away. IT'S MISTAKE "It is not to say that the traditional cookies are not delicious compared with their contemporary counterparts, but some traditional items like the 'putu kacang hijau' that smells stale and is hard to bite seems to go against the taste 'requirement' of the younger generation. "And the prevailing attitude of the young too does not seem to be helpful, after tasting them once they will never want to taste them again," said a traditional cookie aficionado Normazalamuna Salehin to Bernama. In fact, it is not the taste but the quality is the real problem. Normazalamuna noted that the quality issue faced by the modern cookies is also faced by the traditional cookies. Sharing her experience, this housewife said she once bought the 'biskut bakar kacang' that did not seem to taste the same as its manufacturer had reduced the ingredients. In fact, she did not buy it from the roadside vendor but specially ordered it after sampling some. Yet, there was a stark shortfall in quality between the sample and the one delivered to her. Many of the youngsters have never tasted the original delicious traditional cookies so when they get a taste of the low quality one they are immediately put off by the poor taste. MUST HAVE Nevertheless, many parents have tried to teach their children to get to know and get a taste of the traditional cookies but they failed miserably because they cannot get the right tasting cookies. Even that did not deter Normazalamuna in encouraging her children appreciate the traditional cookies. As she grew up in a family that made traditional biscuits, she knows the true taste and quality of bangkit kelapa, batang buruk, rempeyek, cakar ayam and others. The 'biskut bangkit kelapa' made using the original recipe and ingredients is very tasty and they just melt in the mouth and what more added with their fragrant smell. That is why, this lady from Penang is ever ready to venture into villages and backwaters even as far as Perak just to enjoy traditional cookies, especially the ones made using the original recipe. "Often, villages are the best place to look for the traditional cookies. This is because, the cottage entrepreneurs don't think too much of profits and only think of providing the best. "Every now and then I ask my friends where to get the mouth watering tasty traditional cookies. It is only the 'biskut makmur' that I make myself," she said. INCOMPLETE TASTE Hari Raya celebration is incomplete without the traditional biscuits. So, she will ensure that guests are served both the modern and traditional delicacies on the day. The festive atmosphere brings nostalgia to Normazalamuna where in the younger days she used to help her late grandmother to make the traditional cookies. "I was brought up by my grandmother. Each time during Ramadan, grandma will dry, grind and sieve the sugar to be used for making the Hari Raya cookies. "I will be talking while grinding the sugar and will receive an earful when the sugar spills over. I could still recall of stealing 'putu kacang hijau' (green beans biscuit) that was being dried. Grandma found one missing when she counted," said Normazalamuna. She regretted forgetting her grandmother's recipes. Nonetheless, she makes herself the 'biskut makmur' and 'pulut kacau' (glutinous cake) using her grandmother's and mother in law's recipe. INNOVATIONS IN TRADITIONAL BISCUITS Normazalamuna hoped that the traditional cookies would not be forgotten and suggested that parents go for the cookies of quality made using the original recipe so that their children would appreciate them. Maybe it is difficult, but it is among the ways to ensure children learn to like them and encourage those who make the cookies to go back to the original recipe and ingredients. As for a cracker and dry jelly entrepreneur, Rumiyati Zulhadi, 38, she has maintained her original recipe but has made her jelly more appealing. They are colourful, crunchy outside but soft and sweet inside. "Mak Teh (as she is fondly known) have diversified these dry jellies. From just cube shapes, Mak Teh is now producing them in 'candy' shapes. "It has been well received. Apart from the need to preserve the original taste, the traditional biscuit also calls for creativity in marketing," she said. -- BERNAMA