After the first trial of Kueh Bangkit, K encourage me to do another trial again. What happen is K and me make a total of 4 trials using the same recipe but yield different result, she got it right or should I say even better result on her 2nd trial. I was really impress with the texture and so are my parents, they were telling me that it should be like that! I will try to describe as much as I could – the earlier KB I made is on a little crisp side, meaning you could bite into it, it still melt in the mouth and a little puffy. Hers is bake to perfect! The structure of KB is bake to form, you could lightly bite into it and it will break apart but yet it won’t crumble, it’s more compact inside yet not dry or hard and most importantly it melt in the mouth almost immediately when you pop inside the mouth! The earlier ones had to wait for a while before starting to melt. We have since modified the recipe through discussing our experience and troubleshooting where could have went wrong and how to enhance the flavour and both of us got it right on the 2nd attempt! She also encourage me to fry the flour and ensure me that it’s not messy so after getting the flour/pandan leaves on Monday, I finally did it! And it’s so true, it’s much neater and the stoves are fairly clean except for a few specks of flour around. And with all the so-call “technical” issues resolved, I’m sure this will definitely be on hers and mine bake list next year!
K first got this mould first and it was really pretty when the KB was baked so she gave one to me as a gift! It’s so lovely that I use the same cutter throughout the 180 Kueh Bangkits I made today!
Update – this is the mould I’m using.