Kuih Bangkit - Try my best !!
My kids love “Kuih Bangkit” - a melt in the mouth cookie made with tapioca flour and coconut milk. It is one of the must have cookies during Chinese New Year in Malaysia.
So this year, I give myself a challenge to this difficult to do Chinese New Year cookie.
I don’t have anyone to refer, even my Malay friend also don’t know how to do. No choice, I searched in Google and food magazines, found few recipes, at the end I picked the recipe from the food magazine which look workable.
When the 1st batch done, my kids and hubby tried, they didn’t enjoy eating them as it is hard and have kind of raw flour smell.
Kuih Bangkit ingredients (1st trial):-
125g tapioca flour
4 pandan leaves (screwpine), cut small pieces
2 egg yolks
40g caster sugar
30g coconut milk
A pinch of salt
Thinking to drop the idea to making my own “Kuih Bangkit”, but after my conversation with the bakery ingredients shop worker this morning and saw this link sent by Bakeling, I changed my mind.
This was our conversation:-
Me : Do you know how to make Kuih Bangkit?
Shop worker : I don’t know, but I know what ingredients, my clients told me.
Me: I made yesterday, but my kuih bangkit got kind of raw flour smell and hard.
Shop worker : How long did you fry the tapioca flour?
Me: 20mins.
Shop worker: Adoi, only 20mins, Hahaha, you have to stir fry very long hour until the tapioca flour very very light and like it can “Fly”.That means your tapioca flour is not cooked enough, that’s why got kind of raw flour smell. And you have to store it for 2-3 days to let it cool completely .
Me: Ha !! need to fry so long!! and I use the flour immediately when it turn cooled. I know some (from internet) peoples use oven to bake it, this way can kah?
Shop worker: Not advisable to use oven, the flour will fly everywhere inside the oven, later your oven will be broken, follow traditional way, fry it with wok !!
Me: ok, ok, will try. I also heard some people add in margarine?
Shop worker: I don’t think so, but i heard from client they mix it with sago flour.
Me: Really, how much sago flour to add in?
Shop worker: I don’t’ know, maybe half or less.
Me: Ok, give me one packet of sago flour.
I give myself a 2nd trial , I will fry flour today, and cool flour for 2-3 days, let you know the result next week. If still failed, then I will just buy from outside, but I don't really want to do this!!
If you have a good, tried-and-tested recipe, appreciate if you could share it with me!
Happy Baking !!
So this year, I give myself a challenge to this difficult to do Chinese New Year cookie.
I don’t have anyone to refer, even my Malay friend also don’t know how to do. No choice, I searched in Google and food magazines, found few recipes, at the end I picked the recipe from the food magazine which look workable.
When the 1st batch done, my kids and hubby tried, they didn’t enjoy eating them as it is hard and have kind of raw flour smell.
Kuih Bangkit ingredients (1st trial):-
125g tapioca flour
4 pandan leaves (screwpine), cut small pieces
2 egg yolks
40g caster sugar
30g coconut milk
A pinch of salt
Thinking to drop the idea to making my own “Kuih Bangkit”, but after my conversation with the bakery ingredients shop worker this morning and saw this link sent by Bakeling, I changed my mind.
This was our conversation:-
Me : Do you know how to make Kuih Bangkit?
Shop worker : I don’t know, but I know what ingredients, my clients told me.
Me: I made yesterday, but my kuih bangkit got kind of raw flour smell and hard.
Shop worker : How long did you fry the tapioca flour?
Me: 20mins.
Shop worker: Adoi, only 20mins, Hahaha, you have to stir fry very long hour until the tapioca flour very very light and like it can “Fly”.That means your tapioca flour is not cooked enough, that’s why got kind of raw flour smell. And you have to store it for 2-3 days to let it cool completely .
Me: Ha !! need to fry so long!! and I use the flour immediately when it turn cooled. I know some (from internet) peoples use oven to bake it, this way can kah?
Shop worker: Not advisable to use oven, the flour will fly everywhere inside the oven, later your oven will be broken, follow traditional way, fry it with wok !!
Me: ok, ok, will try. I also heard some people add in margarine?
Shop worker: I don’t think so, but i heard from client they mix it with sago flour.
Me: Really, how much sago flour to add in?
Shop worker: I don’t’ know, maybe half or less.
Me: Ok, give me one packet of sago flour.
I give myself a 2nd trial , I will fry flour today, and cool flour for 2-3 days, let you know the result next week. If still failed, then I will just buy from outside, but I don't really want to do this!!
If you have a good, tried-and-tested recipe, appreciate if you could share it with me!
Happy Baking !!
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