In the run up to Chinese New Year, we’ve also made kueh bangkit.
So it isn’t the prettiest, as we’re all out of practice.
And I wasn’t part of the team this time, until the baking part.
I think for me, I dislike making kueh bangkit the most because of the need to fry the tapioca flour. It’s like someone stirring up cement dust all over the place.
The fine dust, that gets lighter as you cook it just keeps flying everywhere. The person who cooks it looks like he/she has just been to TCS’ makeup studio to become an aged person. Only, this look is more natural. If you have a long haired dog like I do, you have to dust her off.
There is no exacting method of making the kueh bangkit, you have to add the egg mix and feel your way through the dough to know that it’s enough.
Many people like to have white kueh bangkit, but I feel the pandan leaf flavour does not develop when they are baked so white. So I brown mine a little bit, sometimes a bit too much, and the warm fragrance wafts through the air. It’s intoxicating.
The other effect of baking it a little bit longer also means you get an initial crunch that then melts away. This to me, is the perfect kueh bangkit.
This lot isn’t perfect. But it is quite good.