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2013-05-31
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Being one of the vanishing traditional Chinese snacks, Sar Kay Mah which translates to 'Sweet Egg Squares' originated as Manchurian food offered at ancestors remembrance ceremonies. 'Sar Kay' in Manchurian equates to 'cut' and, 'Mah' to 'rearrange'. Henceforth the name was a literal description of the making procedure. Apparently, people in Hong Kong referred to this mildly sweet snack, coated with malt sugar as 'Ma Zai', which in Cantonese meant horse-racing. Owing to superstition, punters woul
According to an article by KF Seetoh from Makansutra, it was reported that the entire process which included kneading, rising, cutting, frying, cooling and coating took a good nine hours, which explained the reason why Mr Pan only sell a handful number of packets displayed at his shopfront.
(+) All the pastries were hand-made with a single hand owing to Mr Pan's deformed hand.(+) Crisp surface with a crunchy and chewy texture.
(+) Much more fragrant compared to the mass-produced packet types typically found.
(+) Authentic and generous amount of malt sugar evenly applied.
(+) Densely packed. You could feel its weight, certainly not a miser with ingredients.
(-) It was slightly too oily for our liking.
(-) The sweetness, coupled with the oiliness might make one feel full or gelat rather easily.
This 'Sar Kay Mah' won hands down when drawing comparison with the mass-produced ones typically found in supermarkets or even some bakeries such as those in Hong Kong. The fragrance, texture and freshness were but a few key elements which those commercialized 'Sar Kay Mahs' failed to measure up. It would be good though to have a pot of tea ready to go along with this afternoon snack or to satisfy one's late night sweet-tooth craving to aid digestion.
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