Soon after I blogged about Pan Ji stall in Chinatown and stated that it is the only place in Singapore I know that makes Sak Kei Ma by hand, I was introduced to Chinatown Tai Chong Kok (Hue Kee) - the famous old name in Chinatown which also makes Sak Kei Ma by hand 😄 I am so grateful for the opportunity to observe how Chinatown Tai Chong Kok (Hue Kee) make the iconic pastry, the traditional way.
Sak Kei Ma 殺騎馬 is a traditional Chinese pastry made of fried dough crisps held together with maltose and sugar syrup. The once ubiquitous sweet snack popular with children, is now more a nostalgic reminder for adults who enjoyed it during their childhood. With dwindling demand in Singapore, there's perhaps only one place left that still makes Sak Kei Ma the traditional way - at Pan Ji Cooked Food in Chinatown Complex stall #02-078.
