- Tried & Tasted -

Tuesday, 6 May 2014

Homemade Kueh Bangkit


My family love this cookies. During our stay overseas, my in-laws would mail us a box during the Lunar New Year, so that we could have our kueh bangkit fix. These cookies are kind of fragile and are not good to send by mail. We were left with mostly cookies in crumbs when we got them.

I was quite reluctant to make this cookies as I have read that many who made it ended up with a flour dusted kitchen, especially after dry frying the tapioca flour. They warned about having to mop up and wipe down all the exposed surface in their kitchen, as the tapioca flour turned very light during the dry frying process in a wok or pan and will float throughout the kitchen.That does not sound too good especially after spring cleaning.

Other than dry frying the flour in the wok, there are bakers who dry the flour by baking them in the oven. As for me, I find it easier to microwave the tapioca flour. 


There were claims that microwaving flour in the microwave oven will cause the microwave oven to explode. Explosion can only occur if the flour was stirred and formed fine, suspended particles in the oven enclosure while it is being microwaved. But this situation can never happen as the flour cannot be stirred while the oven is in operation and once the oven door is opened, the microwave will be turned off. Alright, Science aside.
  

The recipe was shared by a friend's mum, who baked her own kueh bangkit every year. I just updated her recipe with the using of modern conveniences - the microwave oven.

  
I microwaved the flour on 'high' setting for 1 min intervals for 5 - 8 min, with the pandan leaves placed in the flour. And stirred the flour after each 1 min cycle. The fried microwaved tapioca flour cannot be used on the same day. You need to let it cool completely for a day by storing it in an air tight container.

Kueh Bangkit Recipe (makes 140 cookies)

Microwaving the tapioca flour (fried tapioca flour):
(to be done at least 1 day before baking)
Ingredients:
500g Tapioca flour
50g pandan (screwpine) leaves, cut into 5 cm long

Directions:
  1. Using a microwavable bowl, mix the flour with the pandan leaves and microwave on High for 1 min interval for 5 - 8 min. After every min, take the bowl out of the microwave and give the mixture a stir.
  2. Stop the process of microwaving when you noticed that the flour is giving out very little or no more steam after the interval, approx. at 5 min. You will notice that the pandan leaves have dried up and do not let the pandan leaves burn as the smell will permeate the whole batch of flour. Remove the pandan leaves from the flour.
  3. Place the flour aside to cool down and DO NOT cover it. After 2 hours, keep the flour into an air tight container. You may find big pieces of flour in the mixture but they will be sifted out on the day of use. 
  4. The flour need to cool for at least a day before using. The flour can be kept in the container for at least 2 weeks.

Ingredients:
400g fried tapioca flour
20g fried tapioca flour for dusting the mould

(A) 168g coconut cream (not coconut water) - may need a little more or less depending how dry is the flour
(A) 150g icing sugar
(A) 1/8 tsp salt
(A) 2 large egg yolks

Steps to kueh bangkit:
  • Whisk (A) till frothy (3 min).
  • Fold in flour in 3 additions into (A). Mix until the wet ingredients are incorporated. The dough should be dry and crumbly and holds together when squeezed together in your hand. It should not be sticky and wet.
  • Place the dough in a bowl and cover with a cling wrap. Let dough rest for 30 min.
  • Dust mould with some flour and pinch some dough and press lightly into the mould. Remove excess dough using the back of a butter knife.
  • Give the mould a knock against the table top and the formed cookie dough will be release from the mould.
  • Place cookies onto a baking sheet lined with baking paper.
  • Preheat oven to 160 degree Celsius and bake cookies for 25 min. 

Kueh Bangkit how to:
  1. Cleaned and dried mould




    Dust the mould with some of the fried tapioca flour


    Tap the flour out


    Pinch a little of the dough


    Press it gently into the mould


    Remove the excess dough using the back of a butter knife


    After scrapping, this is what you will get


    Tap the side of the mould against the table top and tap the cookie out



    Ready to be baked

    Share the recipe:
    or
    Instagram: incookiehaven

2 comments:

  1. Thanks for sharing the recipe. I've read a lot of online recipes and some even say, use the flour as soon after toasting it for 5 mins in the microwave! You are honest and generous with the recipe. Much appreciated.

    ReplyDelete
  2. Hi, thank you for stopping by. Someone shared his mum recipe with me and it is only right that I share it with people who like to bake. Homemade kueh bangkit is the best.

    Please do tell me how yours turns out.

    ReplyDelete