CNY 2020 - KUIH BANGKIT

This is a not 'melt-in' mouth kuih bangkit recipe but it is a recipe which is worth keeping.  This recipe uses whole eggs which is quite different from other recipes which uses all egg yolks.

These kuih bangkit are light, crispy and not as fragile my earlier recipe on Kuih Bangkit.  They are aromatic and tasty, do not break apart easily while handling.  I  believe you may not find this recipe elsewhere as it is shared to me by a lady who used to bake kuih bangkit for sale and giving up this trade for good due to age.

Ingredients

[makes 3-4 medium size bottles]

500 gm tapioca flour
500 gm Arrowroot flour [Ah Lulu flour]
200 gm cornflour
5-6 screwpine [pandan] leaves - washed and wipe dry, cut into half

300 gm icing sugar

5 large eggs [AA size] - whole eggs
300 ml thick coconut milk

1 tbsp butter -  room temperature

Step 1 - Photos

1. Place flour and pandan leaves in a wok.  In low heat, fry the until all 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 eggs, then add in icing sugar until light and creamy.  Make sure the sugar is totally dissolved.
3. Gradually add in the coconut milk to mix.  Slowly add in the flour and butter and then creamed the mixture well.  [You may need  to reserve some extra coconut milk 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.

Notes: Kuih Bangkit tastes good after resting and keeps well in airtight containers for months.

CNY 2021-MELT IN MOUTH KUIH BANGKIT

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

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

Step 1 - Photos

1. 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.  
2. Cream butter, eggs and icing sugar until light and creamy.  Make sure the sugar is totally dissolved.
3. 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.
4. 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.
5. 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.  
6. Knock out and arrange the cookies onto the  baking tray.  This cookie does not expand but will be very light after baking.
7. 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.
8. Cool completely on a wire rack before storing them in a cookie jar.

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