Cooking Pleasure: 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.


[makes 3-4 medium size bottles]

500 gm tapioca flour
500 gm sago 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.

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