Kuih Bangkit (tapioca biscuits) 茨粉饼/番婆饼~~欢喜过马年

Kuih Bangkit (or tapioca biscuits) is one of my family favourite's CNY cookie. Earlier I have hard time to remove the kuih from the traditional wooden mould. But not for this year, I have found the solution and it was a breeze to make Kuih Bangkit using wooden mould this time.

 

I have this traditional wooden mould 

 

I like Owl shape the most! what about you? and I like their shape, very tiny !



 

In my old recipe, I forgot to mention that to use fresh concentrated coconut milk. Every year, I have to get my husband to squeeze coconut milk from fresh grated coconut by not adding any water.

My husband squeezed until "mein chi chi" (over exhausted), hahaha !!

 

By using concentrated coconut milk, this Kuih Bangkit is full of coconut aromatic, crunchy and melt in your mouth once it hit your salivate!

 

 I found out that the dough has to be on dry side, then only easy to remove from wooden mould (So this biscuit will have some crack after baked)  I have record a video, you may check out.

 

Please adjust the amount of coconut milk used in this recipe, it is depend the dryness of your flour and thickness of the fresh coconut milk you used (if you use store bought or can coconut milk, they have difference texture)..

Kuih Bangkit(tapioca biscuits) 茨粉饼/番婆饼

*makes about 250pcs

To dry and cook flours

500g tapioca flour

165g sago flour

4 screwpine (pandan) leaves, cut into small pieces 3”

Method

1. Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 45mins over low heat until flour very light and slightly turned yellow.
2. When you see pandan leaves turned dry, remove from the flour, otherwise it will break into small pieces, it is hard to remove later (otherwise sieve the flours once cooked).
3. Cool flour for 3 days (if you intend to keep longer, then store in air-tight container and keep inside the fridge)

To make Kuih Bangkit

420g cooked flour

2 egg yolks (35g)

170g icing sugar, sifted

220g fresh concentrated coconut milk-from two grated old coconuts (simply squeeze out from grated coconut by not adding water) , adjust accordingly

Method

1. Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.
2. Add in cooked flour, slowly add in the balance coconut milk (little by little) into mixture, mixing by hand till mixture clings together to form a dough (the dough is slightly dry).
3. Dust a wooden Kuih Bangkit mould with extra cooked flour, press dough hard into the mould. Trim excess dough. Tap gently on hard surface to remove the kuih. Repeat. Set aside extra coconut milk to add in dough when dough turned too dry.
4. Bake in preheated oven at 160c for 20-25mins (middle rack)

Recipe by Sonia aka Nasi Lemak Lover

 

 

I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.