I purposely named this mom's recipe, cos comparing mom's to the other blogger's, hers is quite 'cin cai' (simple), the way the ingredients are being measured, check this out:
- 2 packets of tapioca flour (I was like 2 packets? What packet? I thought all brands have different sizing packets? But according to her, all of them comes in 500g packing.. Hm..)
- 400g icing sugar (we reduced this to 300g)
- Coconut milk (from one coconut) .. again.. I was like, how big is the coconut? What if I used a huge coconut but the coconut you used was small? ..
- 6 egg yolk
- 5-6 pandan leaves, cut into short section, washed and dried
- pinch of salt
Despite of the cin-cainess, the recipe turned out to be a good one. No wonder she insisted we use her recipe. We made quite a lot from this recipe (about 200 or more), but it was alright, cos we wanted to pack these into small little bags and served them as party favors for the kids for Josh's first birthday, which answers the reason why we are baking kueh bangkit in October, and CNY is not till 3 months later :p
|Lil' fella's first birthday's party favors|
Instructions: (her recipe consists of no instructions, it's all in the memory, hahaa, but for keepsake, I better write it down)
- Place flour and pandan leaves in a wok. In low heat, fry until the flour is light and fluffy, and the pandan leaves turned crispy. Cool and sieve the flour.
- Beat eggs and icing sugar till light and pale.
- Add in the cooked flour and mix thoroughly.
- Gradually drizzle in the coconut milk until the dough is kneadable (may not need to use up all the coconut milk).
- Start to knead the dough, until the dough is smooth and is not sticky. Cover the dough with a damp cloth, rest for 30min.
- Dust the counter top with some cooked tapioca flour. Also dust the cookie cutter.
- Grab a chunk of dough, roll to about 0.3cm thickness, and use the cookie cutter to cut out the desired shape.
- Place cut out kueh bangkit onto a lined baking tray. Preheat the oven to 150deg (fan-forced).
- Bake for about 15-17min.
Kueh bangkit is always my favorite cookie during the Chinese New Year, I love the way it melts in the mouth when you place it inside the mouth, and this recipe does that. I am glad that we were able to bake it for my son's first birthday, glad to be trying out this recipe, cos CNY is not far away from now. Will definitely bake this for coming CNY :)
Note: Kueh bangkit still has that slight crisp on the outside but melts in mouth as soon as it contacts your saliva. However, it is soft when fresh out of the oven. The crisp only appears once cooled.