I am back again with my new year goodies. I have always enjoyed making the new year goodies as this is the time all family members will get together and help. This time around it is the traditional nyonya Kuih Bangkit. This little figurine goodies has lost its popularity among the younger generation and has been taken over by western cookies such as chocolate chips cookies, butter cookies, etc. I remember that Kuih Bangkit is a must for Chinese New Year and every house that you visit, you will sure to find it…(get kuih bangkit rcipe after the jump)
Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut milk. It is a cookie that is hard on the outside but melts in your mouth. This is one cookie that has quite a long shelf life compared to other cookies like Pineapple Tarts. It can be kept for about 2 months if stored in airtight container.
Makes about 300 cookies
Ingredients:
1200g tapioca flour (or tampioca starch)
13 eggs yolks + 2 egg whites
400g fine sugar
500g coconut milk (thick milk should be used – canned might work)
Method:
1. Sift tapioca flour. Fry on wok until light. It takes about half an hour to 45 minutes. Leave to cool completely.
2. Whisk eggs and sugar till thick and pale.
3. Slowly add in egg mixture into flour mixture using a spatula or hand.
4. Gradually add in coconut milk while kneading the dough.
5. Knead dough till smooth and whitish in color. (May take a while, add more coconut milk if too dry)
6. Dust wooden mould with tapioca flour. Put dough into mould and gently knock it out.
7. Dot the cookies with red dot if desired.
8. Bake at 180 celcius for 20-25 minutes or till cooked.
Cook’s Note:
Kuih Bangkit is cooked when the back of the cookies are slightly brown.
Via nyonyafood.rasamalaysia.com.
Wooden molds used to shape the cookies.
Here’s a link for the molds used to shape the cookies pictured above.
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Ingredients:
225g tapioca flour
3 pcs Pandan leaves (cut into 4 inches pieces)
30g margarine
55g icing sugar
1 egg yolk
75ml – 90ml coconut milk
Method:
1. Bake the flour with dry and cut up pandan leaves at 160C for 25 – 30 minutes and stirring every 10 minutes.
2. Set aside, cool completely before using.
3. Cream margarine with sugar and yolk till sugar dissolves.
4. Add in 75ml coconut milk and mix well.
5. Add flour to mix till a non-sticky dough is formed. If dough is too dry, add more coconut milk but add 1 tsp at a time, otherwise, dough may be too sticky.
6. Roll dough on a floured table and use cookie cutters to cut into shapes.
7. Baked on lined tray in preheated oven at 170C for 20 to 25 mins.
8. Remove to cool completely before storing in air tight jar.
Via wlteef.blogspot.com.