When kue bangket was mentioned on a conversation with friends on Twitter weeks ago, I have become an addict since. I love the texture of kue bangket susu (Milk Tapioca Biscuits) which is melted as imminently as it is hit by the heat of your mouth. So milky it tastes, so delicate it feels.
I did not store any pandan leaves in the freezer the time I first made these dainty sweets, and so do not use it in any of bangket biscuits I continually make these days. I add vanilla bean paste instead, to enhance the flavour, and it makes the enjoyment of these traditional biscuits up to the next level. Paradise.
Apart from the milkiness of kue bangket susu, I also love to enjoy kue bangket kacang (Peanut Biscuits). It is similar satisfaction delectable enjoyment of bangket susu, that it is addictive.
It may be crumbly, but the mixture of saltiness against balanced sweetness is a winning combination. The pleasure within a pleasure. I have made these biscuits more than 5 times already, since I am crazy about it! I don't care if I am allergic to peanuts. As long as they are not cooked in oil, I'll be fine.
Kue Bangket Kacang
by Nadrah Shahab
What I do is slightly different from Na's original recipe. As I am taking a simpler way to make it, so this is my method.