Sunday, January 27, 2013

Baking Exploration ::: Kueh Bangkit (with step by step details)

Been a while since I bake something I can blog about!

Happy Snake Chinese New Year to everyone...

This is a traditional cookie and my attempt to bake dear's special request! Kueh Bangkit that melts in the mouth.

500g Tapioca Flour - (This is the measurement needed for the dough. Need a little extra as some will be wasted during the dry fry & sieve process.)
220g Sugar
250g Coconut Milk
3 egg yolks
5 Pandan Leaves - (wash,dry it, and cut into 1/2" pieces)

Let's start:::

Pour the Tapioca Flour & Pandan Leaves in a pan.

Dry fry the Tapioca Flour with Pandan Leaves for about 10-15mins over low heat.
Tip: until the Pandan Leaves dry up.

Sieve to remove Pandan Leaves...

...and leave to cool overnight. This can be prepared a few days ahead.

Warm up the coconut milk then add in sugar and stir till sugar are fully melted. Leave aside to cool for about 20-30mins. Add in egg yolks and stir till well blended.
sad~ i forgotten to take photo of this process! Sorry!

Pour coconut mixture into tapioca flour and mix until the dough is able to stand on its own and does not have a shiny look. If the dough is too soft, add in additional flour. If the dough is too dry, add in some coconut milk and egg yolks.
Tip: If possible use a dough mixer, the dough might be a little tough to knead.
sad~ i forgotten to take photo of this process, too! Sorry!

Roll out dough and cut with cookie cutter.
Tip: Thickness I did was about 5mm.

Tip: Gently use a Pastry Cutter to take the cut out dough. Just to prevent it from breaking up.

Line them up in the tray.
*Important Tip: Please use baking sheet. 1 time per use as it leave some crumbs behind.*

You may make some designs on top of the cookie. I used a chopstick to design some imaginary look instead of having it plain. It's all up to you!
Bake over low heat at 160°C...

...until whitish in color and not golden brown that will be for about 20-25mins.
Put a side to cool before packing into boxes.
Tip 1: you may drag out the tray to touch the top of a random cookie to test if the dough have been totally cook. If it is soft let it bake for a while longer.

Verdict from deary "Delicious...! *thumbs up* Can sell already."

Hope everyone likes this detail level post & tips from my experience in baking Kueh Bangkit.

I'm still looking forward in baking my all time popular demand Pineapple Flower Tart. Click here!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

1 comment:

  1. kuih bangkit! one of my family favorites in malacca. can't recall if my aunts or grandma ever actually made them or just bought them though :D