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This steamed cake with centred banana remind us ‘a bit’ about banana muffin (oven bake). With the fluffy texture and caramel aromatic, it is a cozy kuey perfect for Monday morning. 😴😜
Day 3: Gonna share this Kueh real quick as it’s been a long weekend day.🤓 This Talam ubi is a layered cake (double decker). The salty coconut milk top layer with a sweet bottom made with tapioca. Somehow this Talam Ubi Kueh doesn’t impress us as much as the other 2 we tried.
Day 2: One might not think much when glance upon Kueh Bugis. The surprise is awaiting once you take a bite. The contrast of texture (chewy skin VS sweet gula Melaka grated coconut) easily win us over compared to Binka Ubi.
Taste score 4/5 🐡
Hope Friday is nice to us all 🙌
Noticing the board of Bengawan Solo one day and one of us come up with the idea of trying 1 Kueh type per day. Call it “20 days Kueh challenge” or whatever. We simply just wanna explore all Kinds of Kuehs.😉 Kick off this fun eating challenge with ‘Binka Ubi’: made from grated cassava / tapioca and coconut milk.
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Honeycomb look alike, the Binka Ubi is neither too dense nor too sweet. The Pandan leaves aroma might not be so strongly present for this Bengawan Solo version but the texture and flavour are just right! 👌
This Ang Ku Kueh from Bengawan Solo ($1.10 each) dons a typical crimson red coat. 😍😍😍 However, i personally felt that the glutinous rice skin was too soft. Would have preferred it to be more chewy & mochi-like!
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The filling was its saving grace! ⭐ Pleased with the rather substantial amount of finely-ground sweet mung bean filling 😋😋😋 Though i felt could be more more smooth too!
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Shout-out to fellow ang ku kuehs out there! 🙋♀️🙋♂️ im still Team Ji Xiang / Poh Cheu after all! 😉
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Happy Hump Day friends! 💕
Having tried and tested various pandan chiffons in Singapore, I only eat the one from Bengawan Solo. Fragrant, fluffy and light, I can eat (at least) 4 at one go 😋 Slices I mean hahah
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