Yeah. Since ginger is part medicinal herbs and part traditional flavour to be used in Indonesian cooking or baking, I am keen on searching the balance flavour of it in tapioca biscuits. Call it Bangket [bang ket] and it is what it is. Meaning? Not sure, but for culinary purpose, it is the biscuit that carries the melt-in-the-mouth sensation.
Made traditionally from tapioca flour, these little darlings are now in the limelight. People in the NCC group and soon in my baking club are madly baking them to serve it right. Many flavours are offered and some alterations, adjustments you call it, are boldly re-written, but I just fall in love with three flavour: milk, peanuts, and ginger.
Presenting the zingy thing from its extract, ginger plays a big role in traditional biscuit. And I love it. Here, in this recipe, I add fresh spices to the original recipe. It is just so... traditional.