Comments on: Kueh Bangkit

By: Suanne

Suanne — Thu, 23 Aug 2007 07:26:08 +0000

Hi Howcrystal, I had the same problem using the cookie press. I only managed to get one batch out from the cookie press. Perhaps, it’s the texture of the dough which is not suitable for using the cookie press.

By: howchrystal

howchrystal — Thu, 23 Aug 2007 05:29:00 +0000

well i tried it out this morning but without the margarine i add sembolina a high grade flour and it was fragrant and taste same as those selling outside but the problem is i had a difficult time cutting and pressing to the desired shape and i had to keep adding the tapioca flour into the dough the shape still not good like the pictures above and i believe something gone wrong somewhere perhaps i need to keep it aside after the kneading perhaps half hour then only pressed it out am i right every step i did is the same as yours only cannot press the desired shape and hard to push

By: Chubbypanda

Chubbypanda — Wed, 28 Feb 2007 00:43:07 +0000

The ones made using your cookie press look very pretty.

By: MeltingWok

MeltingWok — Tue, 27 Feb 2007 15:56:16 +0000

oh my godddd !! My late aunt used to make this every CNY, I really missed them !! This is not easy to make, as it gets bit dry and crumbly, kudos to you :) Thanks for sharing, cheers !:)

By: tigerfish

tigerfish — Mon, 26 Feb 2007 16:25:21 +0000

Most CNY cookies are not easy to make. You’ve just made them sound or look rather easy. You are a dedicated chef!

By: Suanne

Suanne — Mon, 26 Feb 2007 14:13:03 +0000

Hi Candy Spooner, Thank you for all your comments. I will try to leave out the egg yolk the next time I make Kuih Bangkit again.

By: Candy Spooner

Candy Spooner — Mon, 26 Feb 2007 12:12:00 +0000

This is just my two cents and a wild guess, but I think maybe not putting any egg yolk might make it crumble and more delicate, don’t you think? The egg yolk might be too much of a binder to the cookie. Anyone willing to try my idea? :D