Bekang...

...anybody?

It is another Terengganu delicacy which I remember having for the first time when I was eight years old in Pasir Panjang. It was during a school holiday and I was staying at a relative's house to prepare for a function. It was quite vague but I remember lining up before this old lady who had a reputation as the best bekang maker in town. If not, why the line was so long with people waiting patiently to get their hands on the bekang.

The bekang comes with two sauces, the sweet sauce and cream sauce. My preference is the former. The sweet sauce (above) is brown in colour, most probably due to the use of brown sugar while the cream sauce is white.

The bekang basically is made from rice flour and eggs. According to my mother, the bekang will taste perfect if the right mix of the two ingredients is achieved. However I found the current makers of bekang tend to hold back on the eggs which makes the bekang a bit less tasty.

Nowadays, the place is no longer there. The old lady most probably has long gone to meet the Maker. We can always look for the current version but it is not what it used to taste like. Then again, we always think that foods from yester-years taste better than their counterparts today.

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