Thanks to a conversation with , I now have a renewed appreciation for the difficulty of making kueh ambon/bingka.
It’s a ridiculously difficult kueh to make.
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“I think Singapore/Malaysia/Indonesia’s pastry tradition could be the next global culinary thing. If you think about it, it’s really unusual, and very distinct from the French pastry tradition.”
I sure as hell hope he’s right!
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A taste of what making kueh ambon/bingka looks like: ieatishootipost.sg/leslies-kuih-b
It’s this ridiculous mix of fermentation, and then heating in just the right temperature that air bubbles form and rise through the batter, creating a layered texture. And then you caramelise the top.
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This afternoon at Rempapa.
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I believe it's The Way Of Kueh by Christopher Tan
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