Kuih Cincin

One of the things Sabah is famous for is Kuih Cincin. 'Cincin' means 'ring' in Malay, but it doesn't look like a ring. Perhaps it refers to several rings in the middle of the biscuit.

One of its ingredients is palm sugar, or what we call 'gula nipah' in Malay. 'Nipah' is a type of a palm. The biscuit is nice and crunchy, and addictive! It is not too oily, but it can be. It's not too sweet, either. In fact, that's the reason why it can be addictive. ;)

Apparently this kuih can hardly be found in West Malaysia. If so, it is hard and no longer fresh.
The inner section of the biscuit is tough and crispy, made from a mixture of wheat flour, palm sugar and red sugar. It is then baked or fried or something... then deep in a mixture of rice flour mixture.

The "cincin's" (means rings in English) are then let to dry before being deep fried in hot oil. It is important to make sure the cincin are dry before deep frying to make sure the oil don't squirt out of the wok.

The biscuit taste really nice- Sweet, and a bit salty... fragrant with sesame seeds too. Delicious!