This is Kueh Bangkit. It is made from tapioca flour, santan and of course sugar. This is one of the most traditional cookies for CNY and also my favorite!(Yes, I seem to have a lot.. I mean A LOT of favorite... sigh.. hence, the size!)
The process to make superb Kueh Bangkit is tedious and plenty..hence, the price of RM28 per container of melt in the mouth, full of flavor with just enough sweetness kueh bangkit.. Yes, it must have enough santan and sweetness to make this cookie delicious... if not, it will be like eating tapioca flour.. a mouth full of dust!
The shorter bottle is filled with peanut candy. Heh! Heh! Heh! also my favorite. The trick with peanut candy is peanuts must be really fresh and selected to remove the "dodgy" looking ones. After that, you gotta roast them in a wok.. frying them constantly in a fire that is neither too big or small. Too big fire it will hangus these mighty nuts and you will have to throw them away and start all over again. Too small fire will result in soft peanuts.. like lemau/lau fung..something to do with not enough heat to convert the starch in these mighty peanuts into pre-carbon stage. (this is science la)
After frying, you gotta remove skin of the peanuts, that's the fun part! Heh! Heh! Heh! once that is done, you will look like a walking confetti with bits of peanut skin stuck all over you!! Awesome or what? Of course, the next step is about how quick your hands work.. melt the sugar, cook it till it is caramel but dont burn it, pour the hot molten caramel onto the peanuts and flatten and cut.. all done before the caramel hardens. This, I must say is an ART! And you gotta pay for eating art.. RM28 for 550gm of arty peanut candy!
The process to make superb Kueh Bangkit is tedious and plenty..hence, the price of RM28 per container of melt in the mouth, full of flavor with just enough sweetness kueh bangkit.. Yes, it must have enough santan and sweetness to make this cookie delicious... if not, it will be like eating tapioca flour.. a mouth full of dust!
The shorter bottle is filled with peanut candy. Heh! Heh! Heh! also my favorite. The trick with peanut candy is peanuts must be really fresh and selected to remove the "dodgy" looking ones. After that, you gotta roast them in a wok.. frying them constantly in a fire that is neither too big or small. Too big fire it will hangus these mighty nuts and you will have to throw them away and start all over again. Too small fire will result in soft peanuts.. like lemau/lau fung..something to do with not enough heat to convert the starch in these mighty peanuts into pre-carbon stage. (this is science la)
After frying, you gotta remove skin of the peanuts, that's the fun part! Heh! Heh! Heh! once that is done, you will look like a walking confetti with bits of peanut skin stuck all over you!! Awesome or what? Of course, the next step is about how quick your hands work.. melt the sugar, cook it till it is caramel but dont burn it, pour the hot molten caramel onto the peanuts and flatten and cut.. all done before the caramel hardens. This, I must say is an ART! And you gotta pay for eating art.. RM28 for 550gm of arty peanut candy!
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2 comments:
The kueh bangkit is really good. Indeed melt in the mouth and very flavorful. Please make more next year.
Next year pls remind me buy kueh bangkit from you. As you know Brandon never likes to eat kueh bangkit until he tried yours!
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