The freshly baked Shat Kek Ma Biscuit are made by themselves, and they still insist on the pure hand-made ancient method, the traditional craftsmanship of the old master, pure maltose and whole eggs. The production process seems simple, but in fact it is not easy. To produce a large plate of Shat Kek Ma Biscuit is a complex process that is time-consuming and labor-intensive.
Loke Kee has been baking Shat Kek Ma Biscuit since 1971. The ingredients are exquisite, and they are baked on an open fire. It continues the long-established recipe. It is rich in glycol and has a crunchy and delicious texture, which will leave your teeth and cheeks fragrant.
