A very nice melt-in mouth sago biscuit [kuih bangkit] recipe from a friend which I have used many, many times and received instant liking by my relatives and friends. Moreover, this biscuit is not sweet but has the nice aroma of coconut milk.
Ingredients
[usually I make 3 times this portion which makes about 7 bottles]
kuih bangkit wooden moulds
kuih bangkit wooden moulds
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
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| Step 1 - Photos |
- 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.
- Cream butter, eggs and icing sugar until light and creamy. Make sure the sugar is totally dissolved.
- 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].
- 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 and a little pink colouring for decoration.
- Dust the wooden moulds with some tapioca flour [fry more for dusting], pinch off some dough and press it into the moulds one by one, then cut off any excess using a thin sharp knife.
- Knock out and arrange the cookies onto the baking tray. This cookie does not expand but will be very fragile after baking.
- Bake in a preheated oven @ 180 degrees C for about 12-15 minutes or until it's slight brown at the base.
- Cool completely on a wire rack before storing them in a cookie jar.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
26 comments:
Kimmy, this was my late grandfather's favourite cookie. I have not eaten kuih bangkit for a long time. What I remember is the fragrant aroma and the melting in the mouth. Very nice to eat :)
hi kimmy, so you hv made 7 bottles? you must be busy knocking tok tok tok the whole day! can i know roughly how long it takes to fry the flour till light?
btw regarding the souffle, we cant take in old posts. so sorry abt that again..maybe you can try baking a new flavour..
I like kuih bangkit but is consider time consuming when come to frying flour. So just drop by and admiring your kuih bangkit :)
Hi Phong Hong, this is really a secret recipe from a friend who used to bake for sale. Try it you'll give a thumbs up.
Hi Lena, I did the mixing and moulding, my hubby did the kneading and my niece did the storing. Pretty fast in 3-4 hours. The frying time depends on the heat you use to fry. Quite fast - should be about 15 minutes for this qty.
Hi Vivian, you can fry the flour days ahead and but this kuih bangkit is worth the trouble. My main consideration is flour 'flying' all over my kitchen cos' it is very light.
I want to try this, bookmark ur recipe! Thanks for sharing.
Hi Ling, the only setback about this biscuit is 'it's too fragile'. Take extra care when handling and storing.
May I know the size of the eggs that you used? Thanks!
Hi t3ng t3ng, I used large eggs [AA size].
Hi, your kuih bangkit looks sooo good. Have been baking this for a number of years but not successful, always turn out hard. Will try your recipe. Btw, how long do you need to knead. Thanks a zillion!
you made beautiful kuih bangkit.
Hi Caca, thanks, these are really nice and very 'fragile'.
Hi Anonymous, the kneading process is very important to get melt-in mouth and 'fragile' kuih bangkit. The dough isn't wet but crumbly. When it is crumbly, knead bit by bit as you mould.
thanks for your reply, kimmy.
Hi Kimmy,
May I know if I could use the coconut cream from the can? I cant get fresh coconut here.
Hi Michelle, you can use so long as it is thick coconut milk but the fragrance may be slightly different from fresh coconut milk.
Hi Kimmy, how many coconuts we need to get for 200ml of thick coconut milk?
Hi Anonymous, should be about 1 - 1 1/2 coconut. It depends on what you use to squeeze out the coconut milk. There is a gadget to do it.
Hi Anonymous, should be about 1 - 1 1/2 coconut. It depends on what you use to squeeze out the coconut milk. There is a gadget to do it.
Kimmy, you've been making so many types of cookies, really salute you. These look pretty good.
hi (: it looks yummy! i'll try your recipe later! for how long can we keep the cookies for, in air tight container? or is it advisable to put it in the fridge?
cindy
Hi Cheah, so far I think about 10 types [all for giveaways]. Your recipe is quite close to mine. Next time I will try yours.
Hi Cindy, this biscuit keeps well in airtight container for about 1/2 a year if thoroughly baked [that is slightly brown and dried].
How do I cream together butter, eggs and icing sugar? Do I cream the icing sugar and butter first then add the eggs? If I'm supposed to cream all 3 ingredients together, how long should I cream it for?
Sorry for the many qns! I tried baking it last week and it didn't turn out well at all, I must have done something wrongly.
Thanks!
Cindy
Hi Cindy, whisk egg yolks and icing sugar till creamy and light, then add in the flour and coconut milk. You can add butter while you knead the dough. You must use egg yolks and 1 whole egg. Remember the kneading process is most important. Use your palm to press and push the dough away from you on work surface, do this several times before you mould the biscuit. Happy trying.
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