Perak: From the 1970s to the early 1990s, bubur biskut kapal, a creamy biscuit porridge also known as pengat biskut kapal, was a popular dessert in Central Perak. For those who grew up during that period, it was more than a sweet treat. The dish was commonly served at family gatherings and festive occasions, including during Ramadan.

According to BERNAMA News Agency, Rosnani Mohd Yunus, 64, mentioned that the traditional dessert was introduced by farmers from Penang and Kedah who migrated to Central Perak in the 1960s and 1970s in search of agricultural opportunities. Many came to work the paddy fields and plantations before settling down and marrying locals. 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 is from Bota Kiri, first tasted the dish at the age of 12 after being introduced to it by her mother, who hailed from Penang. Her mother loved cooking and baking, and Rosnani often sat beside her in the kitchen, learning about the dessert's ingredients. The basic ingredients include fresh coconut milk, palm sugar, pandan leaves, salt, and 'ship biscuits', a type of plain, dry biscuit.

The preparation involves simmering coconut milk with pandan leaves until fragrant, then adding palm sugar for sweetness and a natural brown hue. The mixture is stirred over moderate heat to prevent the coconut milk from splitting and to achieve a smooth consistency. Once the sugar has dissolved and the gravy thickens, a pinch of salt is added to balance the sweetness, and the biscuits are added last to ensure they remain soft when served.

Rosnani shared that the dessert remains a favorite because it takes less than 10 minutes to prepare and is easy to serve to guests. For her, the dish evokes memories of her mother's kitchen and the joy of preparing it with her siblings during the fasting month. Determined to preserve the tradition, Rosnani involves her children in the preparation process to ensure the recipe is passed down. She emphasized that continuing this tradition is not just about preserving the taste but also about keeping the culture and the memories within each dish alive for the next generation to share.