Kueh Bangkit


Kueh BangkitIn my last post, I told you of my experience trying out the recipes I found online. I have started making the cookies for Hari Raya Aidilfitri in full steam. My second biscuit recipe I want to share is Kueh Bangkit.

I have made so many adjustments to the original recipe I found in a magazine that I felt that the writer don’t deserve the credit for me to mention him. As usual there was no mention how long to bake, he even forgot to mention what to do with an ingredient he listed in the recipe and the most important step to toast or bake the flour or else you will end up with a tough cookie :( Yes, I went through that painful process and yes, this is my second attempt.

But the heavens are on my side on my second attempt, because I prayed hard to God as I started making the cookie :) It turned out better than expected. I recalled my mum’s numerous failed attempts to bake this cookie when I was younger and learn from her failures.

The result, the cookie really ‘bangkit’ (holy macaroni!) and it looks like those you bought from the stores and I felt like I am at the peak of Mount Everest and just conquered the highest mountain. I was so thankful and grateful, I could have sent Him a box of Kueh Bangkit as a token of my appreciation :P

Preparation Time: 30-45 minutes (to dry roast your flour, prepare ingredients, make some tea :P)

Makes: Approximately 70-80 pieces including those I ate while waiting the rest to bake, I lost track how many I ate.

Baking Time: 16 minutes with full tray.

Preheat oven to 160 degrees Celsius.

Line the baking tray with a parchment or grease proof paper.

Okay, here’s the recipe. The ingredients you will need are as follows:

  • 350 grams of tapioca flour (I used 50% tapioca flour and 50% sago flour as I realized I was out of tapioca flour)
  • 3-4 pandan (screwpine) leaves, cut into 4 inches in length
  • 150 grams icing sugar
  • 20 grams butter (I used olive butter)
  • 1 egg yolk
  • 130 grams coconut cream
  • 1/8 teaspoon baking powder

Method:

Making Kueh Bangkit

Clockwise from top-left: Making Kueh Bangkit

  1. Clean, dry then cut the pandan (screwpine) leaves to about 4 inches in length.
  2. Add the pandan (screwpine) leaves into the flour and dry roast the flour in the wok until the flour is fragrant and light, meaning no clumps. Remove from the heat and remove the pandan (screwpine) leaves. Let it cool a bit before adding the baking powder into the flour and mix well.
  3. In a bowl, mix the icing sugar, butter and egg yolk till it’s well combined.
  4. Next add the coconut cream into the bowl and mix well again.
  5. Now add the flour into the mixture, and combined until you can form a dough.
  6. At this stage you can add the food coloring of your choice and knead till the color evens, otherwise leave it plain.
  7. Cutting the kueh bangkit dough

    My little kitchen assistant busy cutting the dough.

    Dust your work surface area and rolling pin with little flour and roll out your dough into a 7mm thickness. Use your desired cookie cutter to shape your cookies. My cookie size is about 2 inches wide. Please place the cookies dough more than a centimeter apart on the baking tray as it will rise and expand.

    The cookie cutter size is almost 2 inches wide.

    The cookie cutter size is almost 2 inches wide.

  8. Bake your cookies in a preheated oven at 160 degrees Celsius for 15-16 minutes. Remove your cookies once you see the base of the cookie is beginning to brown (you will see just a little tinge of brown). See the pics below. When you break the cookie apart, it sort of crumble (that should be the characteristics of kueh bangkit) and once you put it in your mouth it literally melts.

    The cookie should rise, just a little brown at the base and crumble when I try to break apart. It should be light in weight and the final test is it should melt in your mouth.

    The cookie should rise, just a little brown at the base and crumble when I try to break apart. It should be light in weight and the final test is it should melt in your mouth.

As usual I have to remind you that different types of oven may yield different results. I am using a toaster oven. It’s best to try bake a few first to measure the time taken for yours to bake. Most of the time I used ‘eye power’ for the first batch to bake, meaning I keep checking on it see the progress and note the time. The approximate time given in most recipes are just guideline. You may still have to keep an eye on the baking to get a good result.

Tips:

I noticed that in my first attempt I left the dough idle for a while like an hour or so before I rolled it. DON’T! BIG MISTAKE! The dough dries out fast. In my second attempt, the dough was still warm to the touch after I mixed all the ingredients (remember the flour was dry roasted earlier rite) and I rolled it out and cut out the cookies almost immediately and baked it.

Cover the rest of the dough with a clean damp cloth while waiting for the earlier batch of cookies to bake.

Hope you succeed with the recipe above. Give it a try if you have the time and thanks for stopping by :)

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2 thoughts on “Kueh Bangkit

  1. Usually during Chinese New Year, people would make kuih bangkit and sell them. When I was young, whenever I bite them its crunchy and crumbly kind of cookie. But now it was more like starchy kind of cookie to me. Nevertheless home made is better because you can control the sugar and the quality.

    • Oh I fully agree, it’s one of my favorite cookies, it uses simple ingredients but yet to make it is rather tricky because of the texture that I want to achieve. It was my second attempt btw and I’m glad I kept trying because it was worth it. It didn’t last long in my household, it was one of the cookies that we ran out of quickly ;D

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