When we were gifted this by a really kind family
friend, I was touched by the gesture and more so curious how the
original would taste like. I knew of Bengawan Solo’s and possibly Kueh
Kedai’s only. Honey comb cake this is called and as
the lid was lifted, it revealed an uneven chunk of cake.
In all its
imperfections, there were thoughts at the back of the mind already
downplaying how delectable it could be and how long the family and I
would take to finish this.
I had it reheated and the whiffs of buttery
fragrance were mind boggling. Slicing through the chunk to reveal such
beautiful threads of artwork, every slice seemed to reveal a different
cut. Almost as if every cut was different. The kueh
is taut and bouncy, the jaws were in for a treat with the density of
kueh. The generous brush of honey makes this sweet yet not cloyingly so.
Fit for a meal on its own, worth the calorie and every hard work placed
into making this. Maybe a scoop of icecream
with this? Kueh Ambon is the new apple crumble yo!
I suppose this one of those occasions where the original triumphs.
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