Thursday, 16 January 2014

Kuih Bangkit


Hi
This is the season for CNY delicacies.  I’m very excited as I have few recipes in mind to do and Kuih Bangkit is one of my top on the list.  It is must-learn; must-have and must-do CNY cookie for all families because it is a very fragrant and tasty.  The cookie will melt in the mouth and leave behind a very creamy and strong coconut taste.
I made Kuih Bangkit last weekend.  I take the recommendation from Zoe (Bake For Happy Kids) and tried out the recipe from Kimmy (Cooking Pleasure).  It was a successful try and indeed, this is a good recipe.  Zoe has done up an analysis on Kimmy’s recipe.  You can visit her blog before you start baking this recipe.
The only difficulty I faced during the making of this Kuih Bangkit was rolling the dough together.  The dough is very dry and crumbly.  It crumbles and falls apart easily. I have to use a lot of energy to squeeze and make the dough together.  But the outcome of the cookie is fantastic.  My mum commented “got standard” for 1st timer ha! ha! ha! :D  

INGREDIENTS

500 gm tapioca flour [or 250 gm Sago flour and 250 gm tapioca flour]
5-6 screwpine [pandan] leaves - washed and wipe dry, cut into half
100 gm icing sugar
1 whole egg
2 egg yolks
150-200 ml thick coconut milk
3/4 tbsp butter -  room temperature

METHODS

(1)Place flour and pandan leaves in a wok.  In low heat, fry the until the flour is light and the pandan leaves turned crispy [stir lightly as the flour will be very light].   Cool, discard the leaves and scoop the flour into a big sieve.  Lightly sift the flour into a big deep bowl.   Transfer sifted flour in a plastic bag until required.   The flour must be cooled thoroughly.  This step can be done days ahead.

(2)Cream butter, eggs and icing sugar until light and creamy.  Make sure the sugar is totally dissolved.

(3)Slowly add in the flour and creamed the mixture.  Gradually add in the coconut milk to mix [you may not need all the coconut milk, kept balance for use when the dough is too dry].

(4)Knead until the dough does not stick to the hand.  Cover the dough with a damp cloth, rest for at least 30 minutes.   You can use this time to line your baking tray with parchment paper, extra fried flour for dusting.

(5)Dust the wooden moulds (for me, I use cutter) with some tapioca flour [fry more for dusting].  Roll portions of the dough to 3 mm thick.  Cut dough with dusted cookie cutters. Place cookies on baking tray spaced 1 cm apart. 

(6)Bake in a preheated oven @ 180 degrees C for about 12-15 minutes or until it's slight brown at the base.

(7)Cool completely on a wire rack before storing them in a cookie jar.

HAPPY BAKING!!



I’m baking along with the rest of my baking friends.  For this month theme, we are baking Chinese New Year cookies. 


Bake-Along is organised by 3 beautiful ladies from Bake For Happy Kids, Kitchen Flavours and Frozen Wings.  Click on the any of their link and you can find variety of CNY cookies that you can bake for this Lunar New Year.



8 comments:

  1. Hi Amy,

    I like your mum and her comment... Got standard, ah!!! - LOL!

    My husband and son are harsh and less positive to me. They like to say "FAIL" to me whenever they eat my yucky food... LOL! I was told not to blog all these FAILing food... These Kueh Bangkit that I baked is a PASS from them and that's why I can write a post about them :p

    Zoe

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  2. Congratulations on your successful homemade kuih bangkit! i love kuih bangkit too, if i'm not making this, i would hv to buy it from outside!

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  3. Like your mum, I would also say "GREAT JOB!"

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  4. Hi, I did try this recipe, but failed!
    May I know you fry 500g flour and use what ever balance the flour (less than 500g)? or you fry more than 500g flour, after frying the flour weight 500g?
    Thank you!

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  5. Hi. Sorry to hear that you didn't make it.
    The packet of tapioca flour weigh 500g. I used them all to fry. I didn't weigh after the frying so not sure what is the weight.
    I opened another packet of tapioca flour and fry extra 150g and this is for dusting purpose.

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  6. Hi Amy,
    Your kuih bangkit looks perfect! I love eating kuih bangkit and planning to make some too. This is an evergreen favourite!
    Thanks for sharing with BA!

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  7. Hi Amy, congratulations. Next time try using the wooden molds, press the crumbly dough into them. Slice of the excess and knock out the cookies. It is easier than rolling and using the cookie cutters. You will love it more, hehehe!

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  8. Congrats on your first attempt! They look really nice!

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