Saturday, January 24, 2009

Kuih Bangkit

I used to make this with my Grandma on CNY eves after coming home from school. Till now, my deepest memories are of her frying flour in the wok, and then me cutting out shapes with the kueh bangkit cutters and crumping them. But what type of flour always escaped me...until now. (I always knew it was this particular small roll of flour and if you bring me to the supermarket I would be able to pick it out (if it is still in production that is) but I never knew what flour it was.

Thanks to my new ladies' forum, I finally got my answer - the humble tapioca flour!

Kuih Bangkit
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