1. Pn. Maslamat prepares the dough for her famous Bengkulu tart
Bengkulu tart is a festive snack that was originated from Bangka Hulu, Bengkulu, Indonesia.
2. manually beat the dough until it is light and fluffy
The place which we visited in the District of Hulu Selangor during our tour of Eat.Travel.Write Selangor International Culinary Adventure 3.0, the community here has strong family connections with that part of Indonesia.
3. add in coconut milk (santan)
The dough of the tart is made from a mixture of wheat flour, sugar, coconut milk, eggs, baking powder and oil. The time consuming part is that the dough has to be kept overnight before it can be shaped.
4. mix the batter
This baker, Pn. Maslamat, 66 years of age, makes these tarts with two different fillings: natural and pineapple.
5. decorate the tart after filling it
The natural filling is a combination of grated coconut, brown sugar, corn flour, sugar and water. As for the pineapple filling, it is homemade from the fresh pineapple fruits that are planted around the garden of the cottage.
6. brush the top of the tarts with a mixture of egg + orange colouring
Before these tarts are placed in the traditional oven that is fired by coconut husks, they are coated with a mixture of eggs that have been added with orange colouring, to give the tarts an orangy shine.
7. place the tarts into the old-fashioned oven fired by coconut husks
The tarts are only baked for about five minutes in the hot oven and removed once they changed to brownish in colour.
8. a large batch of Bengkulu tarts is ready to be served
This was my first time seeing this leaf-like tart. So, naturally I have never tasted it until now. It is chunky with only a little filling. I would have preferred them to be more refined with a larger portion of filling.
9. Philemon gives Bengkulu tart a try
Would you like to place an order for Benkulu tarts, which are also known as Bangka Hulu tarts? You may contact Pn. Maslamat bt. Ishak at +603-60463935.
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6 Comments
At June 8, 2016, Shubhada wrote:
Traditional way is still the best! Machines cannot replace the taste of human hands.
At June 9, 2016, Isaac Tan wrote:
hey i know philemon! met him in a recent event i think.
the bengkulu tarts do look good.
At June 9, 2016, Shin May wrote:
Thanks for letting me know the process making of kuih bengkulu ~ Like the traditional way of making it ~
At June 9, 2016, Missy LY wrote:
wow the traditional must be the best one! it look so yummie! make me drooling~
At June 9, 2016, Apple Berry wrote:
Wow... to be honest, I just tahu makan ^^"" The traditional style of making tarts really looks yummy to have a try. *mouth watering*
At June 10, 2016, Ivy Kam wrote:
Didn't know how it was made until I read your post, thanks for the info sharing :)