It is worth it. The kueh bingka is as all good kueh bingka should be: darkly caramelised on top, firm to the bite, but gives way easily to melt in the mouth with the rich and indulgent flavour of coconut.
SINGAPORE (Dec 27): Christopher Tan, author, baker and foodie, has bandages on his fingers when journalists meet him in the spacious workspace of The Kitchen Society, where he teaches every week. They are a result of fervent baking and cooking the night before (and the next morning) for the launch of his newest book, The Way of Kueh, and he sheepishly shows the gathered journalists his “battle wounds” while busying himself with steaming ang ku kueh, rolling dough for jian dui and wiping the steam from his glasses.
He had cut himself on the sharp edges of a deadly looking contraption he had used to grate the tapioca tubers for kueh bingka, which is also made with sugar, coconut milk, eggs and pandan leaves, then baked to golden-brown and soft perfection. When he unmoulds the fragrant and sweet kueh from a round brass cake pan some moments later, his eyes light up.
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