{"id":1283,"date":"2010-01-27T18:32:21","date_gmt":"2010-01-27T10:32:21","guid":{"rendered":"http:\/\/joanneteo.com\/wordpress\/?p=1283"},"modified":"2015-01-02T12:10:14","modified_gmt":"2015-01-02T04:10:14","slug":"kueh-bangkit","status":"publish","type":"post","link":"https:\/\/joanneteo.com\/wordpress\/2010\/01\/27\/kueh-bangkit\/","title":{"rendered":"Kueh Bangkit"},"content":{"rendered":"

In the run up to Chinese New Year, we’ve also made kueh bangkit.<\/p>\n

\"The<\/a>
The Chinese New Year cookie that should melt in your mouth - Kueh Bangkit<\/figcaption><\/figure>\n

<\/p>\n

So it isn’t the prettiest, as we’re all out of practice.<\/p>\n

And I wasn’t part of the team this time, until the baking part.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\"Another<\/a>
Another view of Kueh Bangkit<\/figcaption><\/figure>\n

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.<\/p>\n

This lot isn’t perfect. But it is quite good.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the run up to Chinese New Year, we’ve also made kueh bangkit.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"_links_to":"","_links_to_target":""},"categories":[7],"tags":[158,341,342],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts\/1283"}],"collection":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1283"}],"version-history":[{"count":3,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts\/1283\/revisions"}],"predecessor-version":[{"id":2698,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/posts\/1283\/revisions\/2698"}],"wp:attachment":[{"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joanneteo.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}