Conversation

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.

Cedric Chin

@ejames_c

Dec 16, 2021

“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!

José Luis Ricón Fernández de la Puente

Replying to

and

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)

Replying to

and

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)

5:19 PM · Dec 16, 2021Twitter Web App

Replying to

and

i was thinking more about older dessert traditions that use different starches (usually from rices, legumes, and tubers) either blended or assembled. familiar example would be mochi—but masses of others in south east asia for eg.