Thursday, February 21, 2013

Kuih Bangkit

I have a little bit more time this year to make cookies for Chinese New Year, I picked kuih bangkit as one of them. I did two portions of Ms Valarie Kong's recipe that I learned couple of years back and also did one recipe from Alan Ooi's cookie book.

Valarie's Kuih Bangkit

Alan Ooi Kuih Bangkit

Below is the recipe for Alan Ooi's Kuih Bangkit from the book 'New Year Cookies published by y3k"..

3 egg yolks
120g icing sugar
150g concentrated cocconut milk
400g tapioca flour (stir fry in a wok over very low heat till flour become light, sieve and leave it to cool and store for at least 2-3 days)

1. Beat the egg yolk and icing sugar with a hand-held electric mixer 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. Roll out dough between two pieces of plastic sheet. Use cookie cutter and cut out the desire shapes. Place them on lined baking trays. Baked in a preheated oven at 170degC for 15-20min. Cookies should be white and not browned. Cool them.

Tips: (extracted from the book)
1.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.
2. Dough must be well kneaded to produce light cookies that can melt-in-the-mouth.
3. Always keep dough covered with a piece of clean kitchen towel to prevent drying out.
4. Its also useful to keep some extra coconut milk aside. Sprinkle a little onto dought when texture is very dry. Knead well to smoothen it.

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