Bubur biskut kapal brings back a sweet taste of Perak’s past

2026-03-10 - 23:34

Rosnani Mohd Yunus first tasted bubur biskut kapal when she was 12. Today, at 64, she involves her own children in preparing this sweet treat. (Bernama pic) PARIT: For many who grew up in Central Perak between the 1970s and early 1990s, bubur biskut kapal was more than just dessert. The creamy biscuit porridge – also known as pengat biskut kapal – was a familiar treat at family gatherings and festive occasions, especially during Ramadan. For Rosnani Mohd Yunus, 64, the dish carries memories of her childhood and the warmth of her mother’s kitchen. She was told the dessert was introduced to Central Perak by farmers from Penang and Kedah, who migrated to the area in the 1960s and 1970s in search of work. “Many came to work in paddy fields and plantations before settling down and marrying locals,” she told Bernama. “They brought recipes from their hometowns, including this biscuit porridge. Over time, it became popular and was often prepared for family meals and special occasions.” Rosnani, who lives in Kampung Seri Kaya and hails from nearby Bota Kiri, first tasted the dish when she was 12, after her mother introduced it to the family. “My mother loved cooking and baking. I would sit beside her in the kitchen, watching and listening as she explained each ingredient,” said Rosnani, herself a mother of eight. The traditional dish is made using simple ingredients: fresh coconut milk, palm sugar, pandan leaves, a pinch of salt, and biskut kapal – a type of plain, dry biscuit. This creamy biscuit porridge remains a fond favourite, partly because it takes less than 10 minutes to prepare and can be easily served to guests. (Bernama pic) The coconut milk is first simmered with pandan leaves until fragrant. Palm sugar is then added, giving the dessert its sweetness and a natural brown hue. The mixture is stirred gently over moderate heat to prevent the coconut milk from splitting, producing a smooth, slightly thick consistency. “Once the sugar has dissolved and the gravy thickens, a pinch of salt is added to balance the sweetness,” Rosnani explained. “The biscuits go in last so they do not break apart and remain soft when served.” Despite its simplicity, the dessert remains a favourite, she said – partly because it takes less than 10 minutes to prepare and can be served easily to guests. “I love it because it brings back childhood memories – the warmth of my mother’s kitchen and the laughter of my siblings as we helped prepare it during the fasting month.” Determined to preserve the tradition, Rosnani now involves her children in preparing the sweet treat so the recipe can be passed down. “It’s not just about preserving the taste,” she added, “it is about keeping the culture and memories within each dish alive for the next generation.”