Saturday, February 6, 2010

Kuih Bangkit

Hi! It's February , and I guess to all bakers out there, whenever there is a celebration coming along, you guys will be busy preparing and lining out your list of things to bake for the festive season. Well, this year I was one of them too, as I have started to bake now, I try to make it a point to bake something for my family to celebrate the festivity season, and Chinese New Year falls in this months celebration.
I have flipping my cookbooks over and over again everyday, just like I'm reading a novel.....haha, which is so not me if given the years before. I have never had the interest in flipping a cookbook whether it is for baking or cooking.....but well, what can I say, people do change when they gets older ^-^
So, today I have decided to bake some 'Kuih Bangkit' and fried some 'Seaweed Crackers' for the Chinese New Year celebration, though I knew very well, this end product might not last till that day, hehe, as the kids have already started digging in the minute it came out from the oven  and from the wok. No worries, the only worries would be when no one eats what you make, is it finishes before the actual, that is indeed a good sign.....LOL
Take sometime, to get yourself into preparing these cookies and crackers, it will bring out the Chinese New Year mood in you........and the next thing you know, you will be baking some other things on your list.......cheers, Happy Baking!

adapted from the Y3K Cookbook for New Year Cookies
(makes 100 pieces)
3 egg yolks
120gm Icing sugar
150gm concentrated coconut milk
400gm Tapioca flour (stir-fry in a wok on very low heat till flour becomes light, sieve and leave it to cool for a least 2-3 days)

  1. Beat egg yolks and icing sugar with hand-held electric beater till consistency is thick and creamy. Add in coconut milk and mix well, Lastly, stir in cooled tapioca flour and knead dough thoroughly by hand till dough is white and has a light-textured touch.
  2. Pinch small piece of dough and press into kuih bangkit moulds. Cut off excess dough so that the base of cookies remain even. gently knock to dislodge cookies.Place them on lined baking trays. 
  3. Bake in a preheated oven at 170~C for 15-20 minutes. Cookies should be white and not browned. Cool them. Dip the end of toothpick in a little red colouring and dot the cookies if you desire.
  • Tapioca flour must be well-fried so it becomes light. the cooling process will enable the flour to absorb in the coconut milk so dough will be soft.
  • Dough must be well kneaded to produce light cookies that can melt in the mouth.
  • You can roll out the dough to a flat sheet and cut out designs with cookie cutter. this way, cookies will not be too firm.
  • Always keep dough covered with a piece of clean kitchen towel to prevent drying out.
  • It is also useful to keep some extra coconut milk aside. Sprinkle a little onto dough when the texture is very dry. Knead well to smoothen it . 

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