Front runner in retail. Sports Paragon brand manager, Victor Tiew tells us how the flagship store with a new
retail concept at Tropicana Gardens Mall is staying ahead of the game.
MARCH/APRIL 2022
MARCH/APRIL 2022 SEASONS16WHENOLD ISGOLDTraditional Malay Raya cookies take pride of place inthe hearts of many, especially with Hari Raya Aidilfitriapproaching soon. Old favourites like batang buruk,biskut Mazola, kuih bangkit kelapa, biskut samperit andtat nenas are sure to elicit feelings of joy and nostalgiafrom those who remember these bites of deliciousnessfrom their childhood. Whether baked by grandmothers,mothers or aunts, these tasty morsels provide more thanjust good taste: They bring the person eating it on a tripdown memory lane
TROPICANA MAGAZINEBATANG BURUKCovered in powdered sugar, these sweet nutty bites are a labour oflove as they are tedious and time-consuming to make. With the outershell made using three different kinds of flour, the filling consistsof mung beans that have been fried with coconut, cooled and thenblended. A monumental effort to make as rolling one kilogramme ofdough to make its iconic cylindrical shape takes six hours!TAT NENASEver present in households during Hari Raya, these delectabletarts are hard to resist. The pastry consists of flour, custardflour, corn flour and eggs. Meanwhile, the pineapple fillingis made from the flesh of the ripe fruit, which is left to cookfor hours with sugar. The result is a tart that crumbles in themouth with a sweet and piquant pineapple jam filling.SAMPERITIn the olden days, not much thought was put into usingaccurate measurements to make these tasty treats whichoftentimes are the result of multiple trial and error attempts.Butter, flour (less than a cup for each batch), corn flour, sugarand up to 20 egg yolks go into making this delightful cookie.BANGKIT KELAPALight, crispy and crunchy with a hint of coconut, the bangkitkelapa is made with grated coconut, flour, corn flour and tapiocaflour. To make them last longer (up to 10 months), the cookies arebaked at a lower temperature for a longer time. This ensures thatthe entire cookie is cooked through, leaving it crisp and crunchy.17BISKUT MAZOLAThe cookie gets its name from the popular corn oil brand usedby many around the world. Very much an old school treat, thecookie even looks the part, dotted with half a peanut atopits glazed surface. Flour, peanuts, corn oil and sugar go intomaking it. A firm favourite among those in the know, thesedelectable peanut-ty treats just melt in the mouth.
