OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Kuih Bangkit
July 18, 2017
| Recipe by Bake with Paws
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Chinese New Year is coming and it wouldn’t be the same without the cookies we know so well that make up part of the Chinese New Year mood.
Baking Kuih Bangkit reminds me of my childhood when I got to help my late grand-mother to make it after school. This is one of her signature Chinese New Year cookies. Unfortunately, I did not take down her recipe. I did remember a little here and there.
I have been making Kuih Bangkit every Chinese New Year since 2014 with different recipes and methods. I understand the main culprit of unsuccessful Kuih Bangkit is the presence of water in coconut milk and flour. However, I did not know that Sago flour makes Kuih Bangkit melt in your mouth until I learnt it from Penang Sara's Kitchen youtube. I tried and yes, it is true!
Tips To Get Crumbly, Melt In The Mouth Kuih Bangkit:
- Use Sago Flour and not Tapioca Flour. Sago flour needs to be pre-toasted in the oven or in a wok to remove any moisture. The flour will usually will loose about 10 - 13% of its total weight.
- Please use coconut cream instead of coconut milk. Presence of liquid in coconut cream will make he cookies hard. If you are using caned or packet coconut cream, please remove the any access liquid. Refer to the method 2. below.
- If you need to add more coconut cream, add only few drops only.
- The dough should be crumbly but yet being able to hold its shape.
- Please use egg yolks only instead of whole eggs as egg whites will produce harder cookies.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Melt In The Mouth Kuih Bangkit
(Adapted from Penang Sara's Kitchen with some modifications) I doubled up her recipe. Please half the recipe if you think it is too much cookies for you.
INGREDIENTS:
1kg sago flour (Approx. 800g - 900g after baking)
6 pandan leaves, cut into 3 -4 cm length
4 egg yolks
200g icing sugar (I used organic brown sugar and blended it into a powder)
280g/ml coconut cream (I used packet coconut cream)
Utensils:
Baking Trays
A plastic or wooden Kuih Bangkit mould or cookie cutter
METHOD:
- Preparing Sago Flour:-
- Transfer sago flour into the flat baking pan and tuck pandan leaves in. Bake at 160°C (top & bottom heat) for 1 hour and 45 minutes. The pandan leave will become dried when ready. The leave will break into pieces when you press on it.
- Remove pandan leave and keep flour in a container with cover after completely cool. The best is keep overnight before using.
- The weight of the flour should be around 800g - 900g after baking, lost about 10 - 13% of the weight.
- Coconut Cream (Packet Coconut Cream). There are 2 ways to remove the liquid:
- Place the coconut cream packet in the freezer until it hardened. Transfer it to the fridge overnight. The next day, you will find the coconut cream curdle and separate from the liquid. Drain the coconut cream and pour away the liquid.
- Or do not shake the packet but carefully scoop out the cream at the top and discard the liquid bottom.
- Preparing The Dough:-
- Sift the baked sago flour into the mixing bowl.
- Whisk the egg yolks and sugar until very thick and pale. Stir in half of the coconut cream (140g) gradually.
- Gradually add in sago flour (800g only). Balance of flour use for dusting. Mix with your hand and start adding the remaining coconut cream gradually until you will be able to press the dough together. You are not required to finish all the coconut milk. The dough should not be too soft. It must be slightly crumbly texture.
- Transfer to counter top and slightly knead the dough to make sure the coconut cream is well mixed.
- Cover mixing bowl with kitchen towel to prevent drying of the dough. If the dough dry out, you can add few drop of coconut milk.
- Shaping:-
- Lightly dust a wooden/plastic Kuih Bangkit mould with the balance of flour. Press a small piece of dough into each on the mould, trim off excess dough with a scrapper and knock the mould gently against the worktop to dislodge the cookies.
- Arrange the Kuih Bangkit on lined baking trays.
- You may also want to use the flower cookie cutter instead.
- Baking:-
- Bake in preheated oven at 160C for about 15 - 25 minutes.
- If a pale white Kuih Bangkit is preferred, remove cookies after 15 minutes. If a more aromatic and crisp cookies is the preference, bake it until just very lightly browned.
- Cool them and store in air-tight jars.
Note:
- If you use boxed or canned coconut cream, the cookies aroma is not as nice as made from fresh coconut.
- My Kuih Bangkit is not so white because I used organic brown sugar and blended it into a powder instead of using icing sugar.
Hi, may i know do we need to knead the kuih bangkit dough for very long to make it crumbly? Olden days ppl keep advising to knead the dough😊
ReplyDeleteHi, Thank you for asking.
DeleteShould knead about 5 minutes. Mine looks crumbly is because I accidentally added too much flour. So, I found a bit hard to knead as my hands are not very strong. I actually used the stand mixer to knead for few minutes until all well mixed. You are right, I remember my granny used to knead the dough with hand.
Cheers :)
Hi, I've made this, love the flavour but the texture is rough, is not smooth as store bought and it doesn't melt immediately in the mouth. What could went wrong?
ReplyDeleteHi, thanks for trying. May I know which recipe that you tried? the 2nd recipe is with cream only (It means no water in the recipe). It could be the water contained in the coconut milk that made the cookies hard. And also the flour must be very dried.
DeleteHow many kuih Bangkit can it yield based on 1kg sago powder?
ReplyDeleteHi, thanks for asking. It is very much depend on your cookie cutter or mould. I did not count as I was using different cutter and mould. Maybe yield 2 -3 medium size containers.
DeleteCheers :)