Kueh Bangkit

Kueh Bangkit is one of the traditional cookies served during Chinese New Year. It is a very light and fragrant cookie that melts in your mouth.

Traditionally, its made with a mold in the shape of little chick. I do not have such mold, so I tried to use my cookie press to make it.

IMG_1075_edited-1

I was successful with the cookie press for the first batch of the Kueh Bangkit and ran into difficulty with the second batch. The dough just wont come out from the press. So, for the rest of the dough, I just shaped the dough into long strips and cut them into 2 cms strips for baking.

Ingredients

  • 300g tapioca flour
  • 3-4 pieces pandan leaves (screwpine leaves)
  • 20g margarine, softened
  • 1 egg yolk
  • 140g icing sugar
  • 120ml coconut milk
  • 1/4 teaspoon vanilla powder (I substituted with 1 teaspoon of vanilla extract)

IMG_1055_edited-1


Instructions

Preheat the oven to 165C (325F) after the first step is completed.

IMG_1057_edited-1Fry tapioca flour with the pandan leaves over low heat until fragrant. It took me about 20 minutes.Discard the pandan leaves and set aside to cool.
IMG_1061_edited-1Sift the cooled tapioca flour and icing sugar and vanilla powder. If you are using vanilla extract, add in the next step.
IMG_1064_edited-1Add softened margarine and egg yolk.
IMG_1067_edited-1Add coconut milk.
IMG_1068_edited-1Knead the dough until its pliable.
IMG_1069_edited-1If you are using a cookie press, push some of the dough into the cookie press tube.
IMG_1070_edited-1Press the dough out in the pattern you had selected. Otherwise, roll out the dough on a lightly floured surface to about 1/2 cm thick. Cut out into long strips and then into individual pieces. Arrange on parchment lined baking tray. Bake at 165C for 15 minutes.

The cookie turned out quite ok, very fragrant but not as melty as those I’m used to. Anyone has a better recipe?

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  1. 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? 😀

  2. 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.

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

  4. 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 !:)

  5. The ones made using your cookie press look very pretty.

  6. 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

  7. 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.

  8. where to buy the cookie press?YOu better Reply or else

  9. Kuih bangkit is very difficult to make. I tried 2 different recipes on separate occasion and my cookies just do not entirely resemble those sell in the store. The taste & fragrance is there (pandan & coconut), the texture is the hardest to get (they do not melt in the mouth). I am still wondering what went wrong. The 1st recipe I tried did not call for any fat at all, the cookies were as HARD as rock. The 2nd recipe had small amount of fat, the cookies were much softer but somehow, the dough was too dry. For me, that is the end of the journey with kuih bangkit.

  10. Hi, I have tried this recipe several times and it makes really good Kuih Bangkit. One thing to note is that you need to take it out just when it becomes “just” slightly brown to achieve the balance of “melt-in-your-mouth” interior and “slightly crispy” exterior. Good Luck!
    http://lilyng2000.blogspot.com/2006/02/kuih-bangkit.html

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