Monday, January 25, 2010

Kuih Bangkit 茨粉饼, crispy and simply melt-in-mouth !! (latest update)

After waited 4 days 3 nights, today I'm exciting to bake the 2nd batch of Kuih Bangkit( failed on 1st batch, here), finally the resulted was so good, the Kuih Bangkit is simply crispy and melt-in-mouth !! I went through all your wonderful recommendations, took what I feel workable, and came out with my recipe that worked for me.



IMG_4497



IMG_4511
Recipe adapted from Jane, but I altered the ingredients measurement as I have done stir-fried flour before her post. Thanks to Jane for kind sharing !!
Personally I also recommend you to refer No-Frills Recipe and Baking Mum, both followed to traditional way, also stir fry the flour over low flame until light and cool for several days. One thing they did not add in is sago flour, but they also add in margarin/shortening


Kuih Bangkit (makes around 50pcs)
200g tapioca flour
60g sago flour (updated on 17 Jan 2014- you can use half tapioca and half sago flour too)
4 screwpine (pandan) leaves, cut into small pieces
1 egg yok
85g icing sugar (earlier I added 100g, realized a bit too sweet)
70-80ml coconut milk (or adjust accordingly) -only use freshly squeeze coconut milk !! Updated on 17 Jan 2014)- you should use concentrated coconut milk, simply squeeze out coconut milk by not adding any water
A pinch of salt
Red food colouring (for decoration)

1. Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 75mins(low flame) until flour very light and slightly turned yellow, and pandan leaves turned crispy. The final weight I got was 210g.
2. Cool flour for several days (if you intend to keep more than 3 weeks, then store in air-tight container and keep inside the fridge) .
3. Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.
4. In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.
5. Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable(neither too wet nor dry, I knead about 5mins).
6. Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.
7. Bake in preheated oven at 160c for 25mins.

茨粉饼:-
200 克茨粉
60 克 沙谷粉
4片斑兰叶 ,切小片
1 个蛋黄
85 克糖粉 ( 我曾经用100克,但发觉太甜了)
70-80 毫升的椰浆(要用新鲜的椰浆)
1 小撮盐
红色色素


Notes from me:-
1. I feel a bit tough to use mould to shape, advise you to use the cookie cutter for easy shaping. Personally I like the traditional mould.
2. Use toothpick to clean the excess dough stick on the mould.
3. Set aside extra coconut milk to add in dough when dough turned dry, and extra flour for dusting.
4. Do not try to shorten the stir fry time, if you did, you will have a cookie has raw flour smell..
5. Press dough gently on the mould, do not over press, otherwise hard to remove cookie from the mould


IMG_4509
- I did few with Tiger face, look ugly ho?
IMG_4517
Enjoy Baking !!

59 comments:

Anncoo said...

Congratulations Sonia! You did it!!

Ju (The Little Teochew) said...

Sooo cute, the tiger faces!!! And well done! You did it. :) If I ever dared to make Kueh Bangkit, I will come straight to your blog.

reanaclaire said...

my colleague has been searching for this recipe.. i will pass this to her...traditional way.. i love this too..it melts in the mouth...

Ellie said...

Lovely Kuih Bangkit! I like how you decorate them :) So cute!!

zurin said...

oh wonderful Sonia!!!! maybe l'll force myself to make cos i love this kuih so much like pineapple tarts...tq for xperimenting!!!

AhTee said...

nice!!My family love this so much! almost every year we buying this, thnx for sharing, gonna learn to make dis..

Angie's Recipes said...

Cool! They are a wonderful CNY sweets.

Jane Chew said...

haha.. finally u did it.
Your tiger? Where? haha... o.. i found it.

Charmaine said...

They look lovely and yummy. I love kueh bangkit.

Bakeling said...

At last , you havf found a perfect recipe for making kuih bangkit ! I will copy this in my personal recipe booklet.

Clapping for you never-give-up spirit !

~Rachel Hei~ said...

Yeah!! you did it Sonia!!
I am so happy for u~^^

pigpigscorner said...

Congrats! You finally did it!

ai wei said...

it's lovely!!! my fave CNY biscuit too. :P can i have some???

~Christine~Leng said...

crispy and melt in mouth! wow... and thanks for the recipe :) would love to try some baking this year ^^

Sonia (Nasi Lemak Lover) said...

Anncoo, yes, I did it, Thanks.

Ju, actually not that difficult to do, have you will try out soon.

reanaclaire, hope you friend like this recipe.

Ellie, Thanks for your compliment.

zurin, dont force yourself but willingly to make this, ok,hahaha..

Ahtee, quickly do this.

Angie, Thanks.

Jane,very ugly tiger face huh, hahaha..I can't find a tiger face mould..

Charmaine, Thanks for dropping by.

Bakeling, yes, finally I made this.

Rachel, Pigpigcorner, Ai Wei, Thanks dear.

Christine, hope you will like this recipe.

Dodol & Mochi said...

Oh, hey!! Congrats!! Wish I could have a few pieces ... I haven't gotten my hands on these little babies ...

Pei-Lin

Somewhere in Singapore said...

Wish i can have a try of it, haha....

ICook4Fun said...

You did it!!! Congratulations. I wish I have the time to try this out but I don't think so. Busy doing many things before going back home.

Tina said...

Yummy and delicious...

Rachana Kothari said...

Cool!!! Looks really cute and I loved your presentation:)

Shandy said...

Sonia, these are gorgeous and the recipe coming out right the second time makes everything so much more special. Simply beautiful!

Thank you for stopping by and checking out all my brownies lately. I can't wait to see your double layer brownies =)

wendyywy said...

Sonia,
It's great to hear that u've made it this time successfully this time!!
Ganbatae!!

~ 仪仪妈咪 ~ said...

wah~~great, the tiger look cute ya !

Kitchen Corner said...

wah.. great job! I really wanna try it out. Thanks for sharing this. Let me stir fry the flour today. By the way, may I know why the flour need to be kept in the fridge? Can I keep at room temperature?

Small Small Baker said...

Congrats, u did it! I don't have the guts to try it yet. Maybe next year hehe...!

My Little Things Corner said...

haha, the tiger is so cute. Good job.

Colin Woon said...

Good job Sonia! I know you can do it!

Anonymous said...

Congratulations! very nice kuih bangkit. BTW, are u using fresh coconut milk? I would love to try making this.

delia

猪猪一族 said...

Congratulate to u!!! Very happy u did it successfully & it look beautiful. Actually, i gave up this kuih already, but now Look @ your delicious kuih bangkit, i think i can't just gave up like that. Ummm, need to challenge myself again. So just wanna to confirm with u r the final both flour to use is 210g or 260g?

温馨小屋 said...

很美,很棒咧!照片又拍得好!
你说好吃,我也要抄下食谱!!

Sonia (Nasi Lemak Lover) said...

Pei Lin, next time you must try this ya.

somewhere in SG, why not you bake some?

Icook4fun, see you soon.

Tina, Thnaks.

Rachana, Thanks for dropping by.

Shandy, Thanks for your lovely word

Wendy, when you would like to try out?

Yiyimummy, Thanks ya.

Sonia (Nasi Lemak Lover) said...

Kitchen corner, earlier Jane told me to do this way, so I just follow, but never ask her why. Anyway, I just checked with her, and she said it is ok to store in room temp if you will use this flour soon. If you will keep for longer period (e.g more than 3 weeks), then you must store in fridge to maintain the freshness.Ya, please reduce the sugar to 85g, because my mum just told me the biscuit is a bit too sweet. And also remember to use freshly squeeze coconut milk only.

Sonia (Nasi Lemak Lover) said...

small small baker, hope to see yours next year.

Sze Sze, Thanks dear.

Colin, Thanks.

Delia, yes, you must use freshly squeeze coconut milk.

ChuChu, ya, final weight is 210g (after fried).

Felvinc, I have changed some note, pls check.

Pete said...

Ha ha ha, tiger face....harimau bangkit lorr!

Kitchen Corner said...

Hi,
Thank you so much for answering my question. I'll reduce the sugar, thanks for reminding me. By the way, may I know what cause the cookies cracking?

Sonia (Nasi Lemak Lover) said...

Pete, cute tiger huh.

Kitchen corner, you are most welcome, not many people dare to try this, but i'm so happy you willing to try this. This batch I baked at 180c, maybe too high temp it cracked, so my recipe I have adjusted to 160c. Anyway, usually kuih bangkit has little crack is normal and if you bake a little bit burn, the taste even nicer.Happy Trying.

shy kitchen said...

Hi Sonia,

First time to your blog. Well done. This is one of my favourite biscuit and on top of my list to try .... need to challenge myself.

Blessed Homemaker said...

You did it! Congrats! I used Baking Mum's recipe but failed, not sure if it's because of the oven "frying" of the flour or because I used packet coconut milk? Or maybe it's just me :P

Faye fly said...

sonia
ur chinese egg part write wrongly lor.. is 蛋黃
long time dint come..
ur home still tat lovely n warm ^^

Sonia (Nasi Lemak Lover) said...

shy kitchen, THanks for dropping by.

Blessed homemaker, try to use this recipe.

Faye, Thanks for stopping by and pointed out the error, I have changed that. Wishing you a Happy CNY.

job said...
This comment has been removed by a blog administrator.
Anonymous said...

Hi Sonia,
Noticing yr kueh bangki recipe with sago flour added, I've a pkt of fried tapioca flour in the fridge, will like to try your recipe, can i simply add sago flour(without stir fry) ?

Cheers

Sonia (Nasi Lemak Lover) said...

Hi, no , you need to fry sago flour too as to get rid of raw flour smell and moisture.

Anonymous said...

Tks very much, Sonia.

Ishen said...

Dear NLL, tks for yr recipe. I'm glad i found yr blog. We live in NZ, I hope i can find the sago and tapioca flour in the chinese shop today, so my little ones can hv a taste of CNY cookies of the good old days I miss so much.

Happy Chinese New Year Kong Hei Fatt Choy to you..

Ishen said...

Oh, i can't get fresh coconut milk here, only the one in a tin, what will happen if i use that?

Anonymous said...

Hi there!
Your kuih bangkit looks so good! I hope i can do it too. I was wondering if you could tell me how many cups of flour is it?
Thank you!

Anonymous said...

Hi Sonia,
Love your blog.. I'd really like to try out this recipe. However, I am not able to get Sago Flour here. Can I use Tapioca Flour instead?? What's the difference between Tapioca and Sago Flour?? Please respond.. really appreciate it!! :)

My Kitchen Box

Sonia ~ Nasi Lemak Lover said...

My kitchen box, yes, you can use all with tapioca flour but add a bit of margarine. You can get sago flour from bakery ingredients shop.

Anonymous said...

Tried baking kueh bangkit for the 2nd using your recipe and it worked very well. Thanks for sharing. Just wondering if I can bake the flour instead. It's do tiring standing at the stove for 75mins.

Sonia ~ Nasi Lemak Lover said...

Anonymous, i saw somewhere some peoples bake it but i have never try..Personally i feel it is quite hard to control the temp and even bake it..also flour might spread all over the oven..don't turn on fan..
Ya, this time i just fry about 45mins..

teo ai li said...

Hi, can I use a cookie press instead of cookie cutter? Thans!

Sonia ~ Nasi Lemak Lover said...

Teo, if use cookie press, i afraid it might hard to press since the dough is quite dry..otherwise you just test it out..

llim said...

I followed your ingredients n method n the result turned out perfect, it really melts in the mouth:-). Managed to get 65pcs. I used the plastic instead of the wooden mould.

Faeez said...

Sonia, thanks for sharing the result of your experiment. I tried this recipe, it turned out very well!

degarfs said...

Hey Sonia, thanks for the recipe, it looks lovely. I would like to attempt it. As we are in overseas, finding sago flour is a challenge. What if use all tapoica flour? Will that cause an issue? and Why if all tapoica flour, margarine is needed? Can margarine be substitue with butter ok? Thanks

degarfs said...

Hi Sonia, I didn't get any response from you however I proceed with your recipe but didn't use sago flour so totally using tapoica flour of 260g and was managed to fried down to 210g. I used 10g of soften butter as wasn't sure how much to use. Waited for 4 days and 3 nights. End results didn't turned out as what I have expected. A little hard bits inside however once you have crumbled the hard bits, they do melt. I would like to have that smooth and melting feeling but was not successful. Any tips for improvement?

Sonia ~ Nasi Lemak Lover said...

degarfs, sorry for my late response, have been busy due to CNY..It is advise to add some sago flour instead of totally use tapioca flour. Sago flour give lighter texture..some people even use 100% sago flour for this cookie..And my advise is not to add in butter because the taste is too strong, just solely add in thick coconut milk will do..
You can't compare this homemade kuih bangkit with store-bought one which is light and fluffy due to add some rising agent (?)..This homemade versio is slight crispy and later it will melt-in-mouth.

lee woo said...

Mirrors are ice which do not melt, what melts
are those who admire themselves in them. See the link below for more info.


#melts
www.ufgop.org



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