Tuesday, December 23, 2014

Kuih Bangkit



Chinese New Year is just two months from now.  Kuih Bangkit ( Tapioca Flour Cookies) is a must have item for the Chinese New Year festive becoz WB  loves them. Especially those crispy yet melts- in- the mouth type. I would normally order them from my friend but for the coming CNY, I would try making them myself. I have checked out a few recipes and compared them and finally I settled for the one shared by No-Frills Recipe. Before I bake for the coming CNY, I would want to try this out first before making a bigger load for the coming festive.  It turned out great...really melts-in- the mouth type.   A big  ' thank you ' to Cheah of No-Frills Recipe for sharing this recipe.




fun cutting out the dough for baking


crispy and yet melts-in-mouth..yumm



Daddy likes it more burnt :)



















I can't stop eating them ...they are addictive


Kuih Bangkit  - adapted from Nofrillrecipes


  • 450 gm tapioca flour
  • 6 pandan leaves, cut into about 3 inch lengths
  • 60 gm shortening
  • 130 gm icing sugar
  • 2 egg yolks
  • 150 - 200 ml thick coconut milk
  • A pinch of salt
Method
  1. In a wok, on low heat, fry the tapioca flour with the pandan leaves till the flour is light and the pandan leaves crispy.  Discard the leaves and sift the flour onto a pan to let cool for a few days.  The flour must be cooled thoroughly.
  2. Cream the shortening with the icing sugar and egg yolks till light and creamy and the sugar is totally dissolved.
  3. Add in about 100 ml coconut milk initially, cream thoroughly.
  4. Sift the tapioca flour onto a mixing bowl, add in a pinch of salt, then the creamed mixture and slowly knead till the dough does not stick to the hands, adding in coconut milk little by little when necessary.  Cover the dough with a damp cloth and let it rest for about 30 mins.
  5. Dust the wooden moulds with some tapioca flour, pinch off some dough and put it into the moulds, cut off any excess.  Knock out and place the cookies onto a baking sheet.  You can place them near to each other because they hardly expand.
  6. Bake in a preheated oven @ 180 deg. C for about 20 to 25 mins.  
  7. Cool completely on a wire rack before storing them in a cookie jar.

Note:

1.  If the dough is too dry to handle, add in a little bit of coconut milk to make it pliable.
2.  You'll need to fry excess tapioca flour as you require some to dust the wooden moulds.
3.  If you don't have the wooden moulds, you can roll out the dough and cut with cookie cutters.



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