This kuih bangkit recipe is a keeper and yields melt in the mouth Sago Biscuits that are very light and aromatic. For this recipe, I used Sago Starch Flour and Tapioca Flour. Sago flour is not a close substitute for Arrowroot flour but it can be used to make these lovely 'kuih bangkit' biscuits.
The dough must be well kneaded until light, moist but not wet and non sticky to touch. Compared to my previous recipes for kuih bangkit, this recipe requires less thick coconut milk.
This recipe is a big portion which I made for giveaways to my mom and mom in-law etc.
Ingredients
[makes about 6 medium size bottles]
kuih bangkit wooden moulds
kuih bangkit wooden moulds
1 kg Sago Starch flour - fry till light*
200 gm Tapioca flour - fry till light*
5-6 screwpine [pandan] leaves - washed and wipe dry, cut into half
200 gm icing sugar
1 whole egg [large egg]
4 egg yolks [large eggs]
250-300 ml thick coconut milk
1 tbsp butter - room temperature
* fry both flour together, sifted and use only 1 kg of the fried flours
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| Step 1 - Photos |
- Place flours 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 in batches into a big sieve. Lightly sift the flour into a big deep bowl. Transfer sifted flour in a plastic bag or container 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 [1 kg] and fold into the creamed mixture in batches. Gradually add in the coconut milk to mix [you may not need all the coconut milk, keep balance for use when the dough is too dry]. Shape into a rough dough. Divide into a few portions.
- Knead a portion at a time until the dough does not stick to the hand. Cover the dough with a damp cloth, rest for at least 30 minutes. Do the same for the remaining portions. 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 of the remaining fried flour [fry more for dusting], pinch off some dough and press it into the moulds one by one, then slice 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 light after baking.
- Bake in a preheated oven @ 170-180 degrees C for about 12-15 minutes or until it's slight brown at the base, nice cracks may appear on top. It is alright. The temperature may differ with various oven.
- Cool completely on a wire rack before storing them in a cookie jar.
I’ve always wanted to make kuih bangkit, one of my fav cny delights. May I ask if sago starch flour the same as sago flour?
ReplyDeleteHi Timjaymom, it is probably the same. Some shops label it as sago flour. I mistakenly take it to be arrow root flour. These biscuits are light and melt in the mouth. Most important tip - the dough must be well kneaded using the press and push motion of the palm before the is pressed into the mould.
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