The Chinese community calls these crispy cones Kuih Pai Tee while the Malay community calls them Kuih Jambang
This dessert can be an awesome entrée to your dining pleasure. But they are not easily available in the market. These crispy delight can be found served at some wedding receptions but then again how many times do you get invited to wedding receptions that served these delightful desserts?
Hmm … sometimes if you are lucky.
Still there is always the option of making the crispy cones yourself! But making kuih jambang is not a walk in the park. Do not be deceived by its dainty look. It calls for will power … Man … really will power.
And the amount of time you are willing to expend making them … frying the cones … one cone at a time …
But still some people will succumb to the whims of having kuih jambang for their afternoon tea. Hehehe … like me for instance.
First a little bit of info about kuih jambang. Jambang or jambangan is a Malay word and it means a container to hold your flowers. It can also mean a big pot – like the belanga. I guess in this sense the name is quite apt since kuih jambang really resembles a container to hold something.
So how do we make kuih jambang?
I have surf the net to find its recipes and I have found one that have guided many an aspiring kuih jambang maker. So here I am using the recipe, tried and tested by Hajjah Senesa Abdul Rahman. (Hi Senesa – remember our 4PM days. Thanks for this recipe!)
But I do tweak the recipe a bit … it was rice flour all the way …
Just surf the net people for this one … the recipe abounds in the net
The crispy cone will be a nice jambang for any fillings that you have in mind. With the right garnishing it will be a perfect accompaniment to your afternoon tea.
Then it just leave me to say “Selamat menjamu selera.”