Well stocked: Mardauah showing ‘kuih cincin’ at her stall at the Kota Kinabalu central market.
KOTA KINABALU: The tasty and crunchy kuih cincin, or baked ring biscuit, has become a very popular local delight during this fasting season.
Made by people of the Brunei ethnic group in Sabah, the traditional biscuit is found mostly in Papar town, some 38km from here.
Although usually made of flour, rice flour, palm oil and brown sugar, some contain special ingredients to make them unique.
Traders at the Kota Kinabalu central market say there is a big increase in demand for kuih cincin, especially from the Muslims, this season.
“I order an extra 20 boxes of kuih cincin every day ever since Ramadan started and sometimes it is still not enough,” said Mardauah Lamjah, 44.
“Normally, it is not so hot in demand but it has become a must-buy item for people now,” she added.
Mardauah attributed its popularity to its delicious and unique taste, not forgetting “that irresistible crunch when you bite into the biscuit”.
She said the biscuit, which is also available in the moist version, is suitable for the breaking of fast as well as for sahur (pre-dawn meal), and is often eaten together with the main dishes.
Mardauah said apart from the Muslims, others and even tourists also enjoy kuih cincin as snacks.