Kuih Bangkit - CNY 2013

A very nice melt-in mouth tapioca 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. 

 

You can use Arrowroot flour [aka Ah Lulu flour] or tapioca flour or 50/50 of each.  I usually used 50/50 or 100% tapioca flour cos' I prefer the aroma of  tapioca flour which makes the biscuit more 'traditional'.   

Ingredients

[usually I make 3 times this portion which makes about 7 bottles]
kuih bangkit wooden moulds

500 gm tapioca flour [or 250 gm Arrowroot* flour and 250 gm tapioca flour] *commonly known as 'Ah Lulu Hoon' [in Hokkien]

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

Step 1 - Photos

1. Place flour and pandan leaves in a wok.  Over low heat, fry 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 and a little pink colouring for decoration.
5. 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.  
6. Knock out and arrange the cookies onto the  baking tray.  This cookie does not expand but will be very fragile after baking.
7. Bake in a preheated oven @ 180 degrees C for about 12-15 minutes or until it's slightly brown at the base.
8. Cool completely on a wire rack before storing them in a cookie jar.
   
    
   
   
   
   

Updated on 7 January 2014 - For a detail write-up by Zoe on this traditional cookie, please visit this link, Kuih Bangkit at Bake For Happy Kids
Notes [updated 12/1/15]: Can replace fresh coconut milk with Ayam Brand Thick Coconut Milk [more convenient than getting fresh coconut milk from the market]

I am submitting this post to Chinese New Year Delights 2013

 hosted by Sonia aka Nasi Lemak Lover