Dunking Biscuits or Crackers into Hot Beverages: A Cultural Practice in Malaysia and Its Colonial Influences

Have you ever wondered about the cultural practice of dunking saltine crackers or Marie biscuits into a cup of hot tea, coffee, or cocoa in Malaysia? This quirky habit, which many might associate with British colonialism, reveals the fascinating intersection of local customs and global influences. While the act of dunking may indeed have some roots in colonial times, it is a practice deeply ingrained in many cultures worldwide.

Principle of Dunking: A Universal Human Endeavor

The notion of dunking salty crackers or crisp biscuits into a warm beverage is far from unique to Malaysia, or to the British for that matter. In the 1980s, a memorable NBA ad featured a romantic scene with Clark Gable and Claudette Colbert at a deli table, discussing doughnuts and dunking. This gentle nod to dunking transcended time and cultures. Mexican cuisine also exhibits this behavior, as tortillas are commonly dunked into soups and stews. Our Irish domestics of old were known for dunking brown bread in tea, and in colder climes, children dunk grilled cheese sandwiches in tomato soup.

Even in other parts of the world, the tradition is still celebrated. The “French dip” is a quintessential example, consisting of a baguette dunked in beef broth. Tex-Mex delicacies like nachos entail fried tortilla chips or broken tostadas soaked in melted Velveeta with Rotel added for flavor. The Italians and Greeks alike dunk various types of bread in marinara and roasted red pepper feta olive oil mixtures, respectively. Arabs and Turks enjoy dunking pita in chickpea or eggplant sauces, while Indians do the same with naan.

Stretching Food with Water

This time-honored method serves as a way to stretch food. Stale bread, which is at the heart of crackers and biscuits, can be revitalized by soaking it in hot water usually around picked-clean bones or rotting vegetables. Other cheaper legumes mixed with vegetable oil can also provide a little flavor. Malaysians, without the need for British input, clearly figured out this principle long ago.

British Influence and Local Variations

The cracker and biscuit varieties in question, saltines and Marie biscuits, are products of American and British companies, respectively. Saltines, a popular American cracker, were brought to Malaysia via British colonialism. Yet, the practice of dunking crackers or biscuits into hot beverages likely predates the British influence, even among the British themselves.

Today, Malysians are less likely to dunk saltines or Marie biscuits. Instead, a variety of British biscuits, such as Chocolate Digestives, Jammie Dodgers, Bourbon Biscuits, Jaffa Cakes, Malted Milk Biscuits, and Sports Biscuits, are more commonly used. These biscuits are typically dunked in tea or coffee. In the UK, the most popular biscuit for tea is McVities chocolate digestive, while in the US, Oreos are frequently dunked in milk, and Dunkin Donuts, the famous coffee chain, is named after the practice of dunking doughnuts into coffee.

The True Remnant of British Colonialism in Malaysia

While the practice of dunking biscuits or crackers into hot beverages remains a cherished tradition, the true legacy of British colonialism in Malaysia is a more complex one. Halal apartheid, the systemic discrimination against Muslims in Malaysian society, has deep roots in the colonial era and remains an unresolved issue today. This form of apartheid manifests itself in various aspects of life, from food regulations to social and political policies.

Understanding the cultural and historical context of everyday practices like dunking biscuits or crackers provides a valuable insight into both national and global dynamics. It highlights the enduring impact of colonial legacies and the ongoing struggles faced by former colonies in their quest for cultural and social autonomy.