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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Oh interesting! I thought modern asian pastry was basically a delicious marriage between French style and native ingredients (At least Japanese high end pastries seem to be that)
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I think has this thing where he says French pastries are ‘dehydrated hydrocolloids’ and Asian pastry traditions largely work with ‘hydrated hydrocolloids’, which explain the gulf of difference between the two approaches.
(Vaughn correct me if I got the terms wrong)
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