These decadent tarts boast a rich exterior that traditionally encases a coconut filing. Once said to be reserved for the royalty of Bengkulu in Sumatra, the tarts have since gained popularity among the general population, especially during Hari Raya.
In Serendah, Selangor, third- and fourth-generation tart makers Salmah Munap and Nurul Atiekah Azman are sharing the delightful taste of Bengkulu tarts with the wider community through their business, Tat Bengkulu Sg Choh.
During a recent visit to their shop, FMT Lifestyle was greeted by the tantalising aroma of these sweet snacks baking in the oven.
Taking the team through the process of making the tarts, Nurul Atiekah – better known as Angah – shared that they first prepare the dough using wheat flour, icing sugar, baking powder, eggs, and fresh coconut milk.
“We make our own coconut milk and don’t dilute it with water,” the 32-year-old noted.
Next, she takes a small piece of dough, adds the filling, seals it, and creates a pattern using kitchen tongs before baking the tarts in the oven.
The mother-daughter duo runs the business year-round, offering four types of filling: coconut, pineapple, coconut durian, and strawberry. One bite into these indulgent snacks makes it clear why they were once reserved for royalty!
Angah pointed out that even today, many people remain unaware of Bengkulu tarts, which is what inspired Salmah to start the business in 2007.
“After my mother left her job, she was interested in starting a business and asked my grandmother for ideas on what to sell,” Angah said. “My grandmother suggested Bengkulu tarts because not many people knew about them.”
She added that while her grandmother and great-grandmother had traditionally made the tarts for Raya, they had never sold them.
Salmah initially started small by offering the tarts for sale at a restaurant in Serendah. Before long, the business began to take off.
“I would help my mother after school. Back then, we made the tarts at my grandmother’s house in Sg Choh, baking the tarts over charcoal,” Angah recalled.
Later, Salmah rented a bigger shop in Serendah so they could produce larger batches. She also switched to an oven, which increased their production capacity.
In 2010, Salmah won first prize in the “local fruit tart” category of a competition held at the Malaysia Agriculture, Horticulture and Agrotourism (Maha) exhibition – a “sweet” moment indeed!
Angah eventually left home to study accountancy at a local university, but she continued helping her mother during semester breaks.
And while on campus, she would promote the tarts through Facebook, monitor orders, and keep her mum updated. After completing her degree, she decided to join Salmah in the business.
“My mother was getting older and by then, she had a loyal customer base,” Angah explained. “I felt it would be a waste if there was no one to help her keep the business going.
“I also noticed that young people weren’t interested in making Bengkulu tarts. But I’ve always liked being different. So, if they weren’t doing it, that’s fine – I’ll do it.”
Today, in addition to making the tarts together, mum and daughter actively promote their tarts through “TikTok Live” sessions – a strategy adopted during the pandemic when business was affected.
Viewers can place orders during these interactive segments, and they can sell up to 1,000 tarts in a single session!
Angah isn’t just preserving her family’s legacy through Tat Bengkulu Sg Choh – she’s sharing her community’s heritage with a wider audience, helping this traditional treat find its place in modern times.
“I hope our business will continue to grow, and that Bengkulu tarts will be enjoyed, not just by Malays but by other races as well,” she concluded.
Try your hand at making your own ‘tat Bengkulu’ by following the recipe here.
Otherwise, orders for Bengkulu tarts reopen after Hari Raya. To order, send a WhatsApp message to 013-491 6426.
Follow Tat Bengkulu Sg Choh on TikTok, Instagram and Facebook.