Tuesday, January 15, 2013

Kuih Bangkit - CNY 2013

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. 
 
You can use Sago 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 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
Step 1 - Photos
  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 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 slight 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
Nasi Lemak Lover


90 comments:

  1. 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 :)

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  2. 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..

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  3. I like kuih bangkit but is consider time consuming when come to frying flour. So just drop by and admiring your kuih bangkit :)

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  4. 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.

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  5. 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.

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  6. 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.

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  7. I want to try this, bookmark ur recipe! Thanks for sharing.

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  8. Hi Ling, the only setback about this biscuit is 'it's too fragile'. Take extra care when handling and storing.

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  9. May I know the size of the eggs that you used? Thanks!

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  10. Hi t3ng t3ng, I used large eggs [AA size].

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  11. 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!

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  12. you made beautiful kuih bangkit.

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  13. Hi Caca, thanks, these are really nice and very 'fragile'.

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  14. 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.

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  15. thanks for your reply, kimmy.

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  16. Hi Kimmy,

    May I know if I could use the coconut cream from the can? I cant get fresh coconut here.

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  17. Hi Michelle, you can use so long as it is thick coconut milk but the fragrance may be slightly different from fresh coconut milk.

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  18. Hi Kimmy, how many coconuts we need to get for 200ml of thick coconut milk?

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  19. 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.

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  20. 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.

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  21. Kimmy, you've been making so many types of cookies, really salute you. These look pretty good.

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  22. 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

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  23. 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.

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  24. Hi Cindy, this biscuit keeps well in airtight container for about 1/2 a year if thoroughly baked [that is slightly brown and dried].

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  25. 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

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  26. 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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  27. Hi Kimmy,do u mixed both flours together for frying?

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  28. Hi Kimmy,do u mixed both flours together for frying?

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  29. Hi Kim, you can fry both flours together cos' after frying it may be difficult to weigh it as they are very light.

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  30. Hi Kimmy!

    Sorry but I want to clarify whether its 3/4 (3 quarters) tbsp of butter or is it 3 - 4 tbsp of butter?

    Your Kuih Bangkit looks great! =)

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  31. Hi Qii, it's 3/4 [quarter] tbsp. Thanks for the compliment but it's really good [secret recipe], and depends on you skill in handling the dough.

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  32. Hi Kimmy, love your lovely BK. I've failed times making these cookies with others recipe. But will love to try my hands with yours this time. Can bake flours with oven instead? TQ

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  33. Hi Anonymous, do give it a try. Wouldn't dare bake the flour in the oven. I fry quite a big quantity each time.

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  34. Hi Kimmy, may I ask where do you buy the wooden moulds ? Thank you !
    BTW, I love your blog n you are so generous to share your recipes!

    Regards, connie

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  35. Hi Connie, thanks for visiting and loving my blog. Your feedback is much appreciated. I got them from the store selling bakery items. You should be able to find them at supermarkets too. Choose deeper and bigger moulds. The cookies will turn out nice and easier to handle.

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  36. thank Kimmy for this recipe...now im not worry the i dont hv sago flour lol!! phew!

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  37. Hi Jess, the traditional kuih bangkit recipe uses tapioca flour. Personally, I prefer the aroma of tapioca flour. Sago flour aroma is not that intense.

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  38. Hi Kimmy, am I right need to fry more than 500g flour to follow your recipe, right? correct me if I am wrong.
    I have been baking KB many years many time, but unsuccessful.
    Thanks

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  39. Hi Soh, you need to fry a little more to get the need quantity for the KB and dusting. You may also require a little more coconut milk [about 50 ml]. The dough must be thoroughly kneaded [rub the dough with the palm], the cookies will turned out well.

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  40. Appreciated for your reply, I will take note of all the tips, update you once baked.
    Thank you

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  41. Hi Soh, happy baking, hope it will turn out to be good.

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  42. Hi, I encounter problem, using mixter to add in flour, it look dry and crumbly, add more and more milk, take more than 20 min to knead, is it over do it? KB turned out hard, failed again.. Thank you.

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  43. Hi Soh, you can use mixer to mix the ingredients. It is not wet dough but crumbly. Take a portion at a time, knead on a smooth surface using your palm to push the dough away from you. Gather the dough and do it several times. The dough will be soft and a little moist. Finish doing the whole lot, cover to rest for awhile. Do the same kneading as and when you mould the KB. It's okay if the dough is a little crumbly. The hand kneading step is most crucial for good KB.

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  44. Hi Kimmy, I baked the flour, when cream butter, eggs and icing sugar is not creamy, more like watery, is it correct? when add in the flour is became very sticky, and the hand mixer can't complete the work, so I pour out the dough on the table and add the coconut milk and it absorbed so fast, even run out of fresh coconut milk (250g), and I add some packet coconut milk, after resting 30min, when rolled out the dough it a bit crack, I know the dough is dry.
    You means after mixing with coconut milk, take a small portion to knead each time, until finish the full portion, right? How long should I knead? I afraid over mix.
    May be you can advice me, where go wrong.
    Thank you for sharing!

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  45. Hi Soh, it shouldn't be watery cos' you are using only egg yolks and 1 whole egg. It should be creamy like butter cake egg mixture. When adding flour alternately with coconut milk, it should be quite crumbly. For KB, never be afraid to to over-knead cos' it is the kneading that makes it light and melt in the mouth. A good KB keeps well even for 1/2 a year.

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  46. Hi kimmy! Your cookies looks awesome. Am gonna try them for CNY!

    Question though. . Do I cream the butter with the icing sugar and egg ? According to your comment response, you mentioned to knead the butter into the dough while kneading?

    Am a bit confused here.

    Thanks for the clarification !

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  47. Hi Kaye, these KB are good and a more healthy version. Yes, cream egg yolks, whole eggs and icing sugar until light and creamy. Fold in flour alternating with coconut milk, then beat in butter or vice versa, it's okay. Most important is to knead dough until soft and smooth. The dough will be crumbly initially, as you knead it will not be sticky and easy to mould. Happy trying.

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  48. Hi Kimmy,
    Thanks for sharing. I have not made BK before and after reading, I would want to try. Would it be easier if I melt the butter and fold in flour alternating with coconut milk. Will cream coconut has the same texture after baking. Or fresh coconut taste better. Thanks. Yvonne

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  49. Hi Yvonne, thanks for your interest in baking KB. Not necessary cos' the quantity is small, it blends easily with the dough. Cream coconut is okay if you can't get fresh coconut milk. Most important is you must knead the dough [a small portion only for easy kneading] as you mould the KB.

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  50. Kimmy, I discovered this post of yours from one of the Facebook Group just days after I issued my Kueh Bangkit post. I concurred with you to make a good kueh bangkit, light handling is essential and crumbly dough is acceptable. I baked my flour instead of frying them. Thanks for sharing. If you have time, I would like to invite you to this kueh bangkit post of mind and offer some valuable advise. http://wp.me/p3u8jH-2ot. Have a nice day.

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  51. Hi Guai Shu Shu, thanks for your feedbacka and invite. I drop by your blog.

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  52. Hi Kimmy, I baked this KB again, I fried the flour instead of baked, also keep for 3 days than start to bake, it turned out better, is not so hard as before.
    May I know why is it after baked the KB, the KB coconut aroma is not strong, is it I under baked the KB? or others? BTW thank you for your sharing! I would try to bake again.

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  53. Hi Soh, I'm glad you didn't give up cos' this is a healthy version and good recipe. Try using thick creamy coconut milk. I know of some vendor who soaks the coconut in water before grating, this type the coconut milk is diluted and not that flavourful.

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  54. Hi kimmy. I tried to do KB using ur ingredients but twice failed. The dough is hard after baking. Where is my mistakes? this is my first time doing KB. :(

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  55. Hi Pansy, sorry about your encounter. Recipe is okay but the technique and skill could be the problem. Please read some of the comments for a better understanding.
    Do visit this site http://www.bakeforhappykids.com/2014/01/kueh-bangkit-kuih-bangkit-best.html for a very detailed explanation by Zoe.

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  56. Hi Kimmy, I attempt several KB recipe and I failed. Then recently someone told me that I need to fry, cool and air tight the flour for few days first before making the dough. Is that true?

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  57. Hi degarfs, this procedure is a must. Most important is the kneading before moulding and cookies must be baked until light. Do read up the above comments/reply for a better understanding.

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  58. Hi Kimmy,
    Simply love this kuih Bangkit. I bought the mould. Going to make this again.

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  59. Thanks Kimmy! I will following the comments above. I never realised by keeping the fried flour in a air tight container could make a difference.

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  60. Thanks Amy, glad you like this KB. My friend told me not to scrap away too much of the dough after moulding if you want to get a 'bigger' KB.

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  61. Hello:) May I know how many pieces of Kuih Bangkit can this recipe produce?

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  62. Hi Jia Xin, I didn't actually count but it depends on the moulds too. This portion probably can make 2-3 small bottles.

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  63. I've tried your recipe and I succeed! I used fresh and thick coconut milk. The kuih bangkit is so fragile and the aroma of the coconut is so strong! Thanks for the recipe,Kimmy! :D

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  64. Hi Janice, so glad you tried and succeeded. You must be good at making cookies. So people tried it to the T but didn't succeed. Thanks for the feedback. This is a 'hidden' recipe shared by a very close friend.

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  65. Hello, first time baking this. Do u use fan mode, or just top n bottom heat.? Thanks

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  66. Hi Slacker, my oven is with top and bottom heat only. Bakes okay for any kind of cookies. Most important is you must know your own oven. Once the edges are slightly brown, it is done.

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  67. Hi
    Can I use cookie cutter instead of mould??

    Thks

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  68. Hi PJ, I advise it is better not to cos' the dough is very crumbly if you notice from the photo and it may be difficult for you to handle the dough. You can give it a try though.

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  69. Hi Kimmy. I am ready to try your bangkit recipie after going through the responses. So the butter must be softened when u add it to the dough. Any idea what is the purpose of butter since amount is so little. Also do these bangkits have hairline cracks upon baking? Wish me luck! I will update u. Thanks. Chloe

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  70. Hi Chloe, yes, use butter at room temperature for easier kneading. I was told that it prevents the dough from sticking to the moulds. Yes, there are cracks and these kuih bangkits are very fragile, break easily so before careful with handling and storing. I suggest that you look carefully at all the photos above for a better understanding of how the dough texture is and how it is after baking [the base and top]. I always triple this portion of recipe and my hubby does the kneading for me cos' it is very laborious. No venture no gain, all the best to you.

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  71. Hi Kimmy. Thanks for sharing yr KB. I baked KB last 2 yrs n didn't get the melt in mouth texture n always hard but taste ok. I will try yr method. Can I check u don't need to cook the coconut milk with pandan leaves n sugar?

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  72. Hi Liewong, I haven't try cooking the sugar and coconut milk with pandan leaves. The sugar is supposed to be whisked with the eggs until dissolved, light and fluffy. For KB making, the most crucial procedure is the kneading part. Used your palm to push the dough [small portion at a time] outwards several times, then gather and mould it. Happy Baking.

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  73. Hi Kimmy. I have fried 2 packet of 500g tapioca flour n now waiting to cool down. Can I check do we use all the fried flour to mix with the egg mixture? Or how much do we use? I tried other recipe n it's always agak agak n so I don't know. Wd appreciate if u can let me know. I m dying to try yr recipe. Thanks again

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  74. Hi Liewong, if you are following this recipe you need only 500 gm of the fried tapioca flour. After frying the flour weight will reduced a little so you must weigh the fried flour. You can keep a little for dusting [only minimal required] for this recipe. What's the portion you intend to make? I usually make double or triple this portion cos' I need a bigger portion for giveaways.

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    Replies
    1. Hi Kimmy. Thanks a lot. I will make 2 portion. That means 1kg fried flour n 200 g fried rice flour together to mix to egg mixture. I will fry a little more then. U r really nice n helpful.

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  75. Hi Kimmy. I will be baking double yr recipe. For the coconut milk how much should I use. It's stated 150 - 200 ml for one portion. Can u advise as I m afraid to put the incorrect amt. I bought both type coconut milk heng guan brand n coconut cream. Which is the correct type to use? Thanks again n sorry for asking so many question as I have tried a few times n failed to get it right. After coming across ur blog I gain confidence to bake again.

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  76. Hi Liewong, it's good that you like to try baking KB again. Sometimes, I used fresh thick coconut milk from the market and Ayam brand thick coconut milk [200 ml per box]. I don't know about the brand that you mentioned. For 1 kg recipe, the ingredients are as follows:
    1 kg fried tapioca flour or arrowroot flour
    200 gm icing sugar
    1 whole egg
    4 egg yolks [size A]
    1 tbsp butter
    350-400 ml thick coconut milk
    The amount of coconut milk need is adjustable. If you find that the dough is too dry and crumbly then you can add to the maximum. This quantity is alright. Remember the crucial part is kneading the dough as I mentioned on Jan. 15.

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  77. Hello Kimmy,

    Thanks for sharing your recipe..I've tried to bake BK with your recipe but the middle is not cooked...I'm using the same temperature but it is hard and tasted raw...Could you please advise where when wrong?

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  78. Hi Jenny, so sorry, it is difficult for me to explain why your BK is not cooked if you have followed the same temperature and time as I don't know the oven you used. The unbaked dough is crumbly even before baking and shouldn't be hard unless it is not well kneaded. Did you get the same result for all the trays of BK you baked?

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  79. Hi Kimmy, I don't have the moulds so I wonder if I can shape them into small balls and use fork to press it down before i make it? Will this change the time and temperature used to bake it? Thanks!

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  80. Hi CJH, sorry for the late response. Busy with New Year preparations at my in-law's place. Without the moulds is quite difficult as the dough is crumbly. Perhaps you can try to use some other kinds of small size moulds [ice cube or jelly moulds]. The baking time is 20 minutes at 180 degrees C.

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  81. Ah.. I see. I will see what i can do! Thanks!

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  82. Hi Kimmy,
    I would like to make half the recipe if its possible could u list down the recipe for me?
    Thank you I love to try ur recipe

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  83. Hi Ivy, the portion in this recipe [500 gm flour] is not a big portion. Should be rather fast to complete kneading and baking them. It doesn't yield much.

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  84. Hi Kimmy, what would you recommend for the best flour/combination between Tapioca Flour, Sago Flour and Arrowroot Flour?

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  85. Honestly it is up to own preference. Some people used just either 1 type of the 3 types of flour. Most crucial is the kneading part and make sure egg yolks are well separated from the egg whites.

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  86. Hi Kimmy, I had tried your recipe I love the texture. Can I add more sugar like 50g to make it sweeter? Thanks for sharing

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  87. Hi Unknown, yes you can but maybe try adding 30 gm because it is icing sugar.

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  88. Hi Kimmy, can i know where to buy the wooden fish mould u used for the bangkit here? Thanks.

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  89. Hi Susan, sorry for the late response. These wooden moulds are available at most stores selling baking items. Some supermarkets also carry stock for this item.

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