Foodelicious!

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!

It is a busy time for me now... all the baking and cleaning is making my head spin! Wooo hooo.. In this picture, you see the ever famous pineapple tarts and new funky cheesey cheeky biscuits.

Pineapple tarts.. my favorite CNY snack.. the pineapple mustnt be too mushy or soft or blended.. it must have some bite in the jam. As for the taste.. I definitely am no big fan of sweet and nothing else but sweet tasting jam. There must be a balance of sweetness and pineapple tanginess. And the pastry, oh.. pastry is everything in jam tart.. it must be light and melt in the mouth without that heavy coating on the tongue feeling. Combine them together, you will get great pineapple tarts....so, try and imagine the work needed to make awesome tarts and that's why I charge a bomb for it.. RM24 for a box of 24 tarts..


The cheesey cheeky biscuit is what I made for fun.. I wanted something different.. something savory and this biscuit simply fit the bill. If tart pastry is light and melt in the mouth, this biscuit is crunchy and crispy. Hehehe.. opposite attracts? And the best part is this biscuit is so full of cheesey flavour.. Yummms!!

Nothing spectacular.. Just Mango! Cheesecake.. with lots of mango bits added into the luxuriously creamy creamcheese filling. Of course, I gotta be funky and decorate the cake with mango curls. Hehehehe..

This was sold for RM85

Hahhahaha!!! Another attempt to finish off all the bananas at home.... A very seductive chocolate tart with lots of banana slices and a good slosh of rum! Yes... rum is needed to give this choconana tart something to OOOO about. Another yummy ingredient in this tart is grounded hazelnut in the pastry. Woo hoo..

So, can you imagine a tart filled with silky rich chocolate filling and sweet aromatic bananas enveloped in a delicious crispy and light fragant pastry? It is a delirious seduction at RM55...