I'm not too late. Actually. It is still Chinese New Year.. I hope this has been a great one for you and your family.
Wishing you a Prosperous and Blessed Year of the Water Dragon...
I did mention in my last post that I was going to make Kueh Bangkit and I did, albeit all the scurry hurry break in 2 hours or less. I had gotton my flour all fried and made sure my recipe ingredients were all ready and available before plunging down to the hands on. It is actually quite simple and enjoyable.
I had been looking high and low for the authentic looking wooden mould but I couldn't find one so, I used my cookie cutter instead. The girls loved it and so did I. The difference between this Kueh Bangkit and many others is that, I don't use solely Tapioca flour alone. I added Sago flour to it.
Several aunties whom were making them, as well as the dry provision uncle whom I buy some of my other stuff insisted that Sago flour IS Tapioca flour. Hmmm... I do not have the vast explaination on why it is so different so I just left it at that. As a matter of fact, some recipe calls for Arrowroot flour, or what my family recipe book is written in our local dialect, Ah Lu Lu flour. That, I do not know where to find... but sago flour is also advisable. Another nonya lady I know said Sago makes the Kueh Bangkit very fluffy and light, compared to Tapioca.
Since Valentine's Day is getting nearer, there are no hard and fast rules that you cannot bake Kueh Bangkit after Chinese New Year... So why not make some heartshaped Kueh Bangkit for your loved ones too.
Here is the recipe:
400gm Tapioca Flour
120gm Sago Flour
Pandan leaves, cut into 2 inches lengths. 3 leaves should be enough
Fry the two flours and pandan leaves in a wok, over slow heat. It will take about 40minutes and the result will be light and airy flour. Remove the dry pandan. Sieve the two flours together just before using it.
110gm Icing Sugar
2 Egg Yolks
2 Nos of freshly grated coconut, squeeze the thick cream. Do not add water.
Pinch of salt
Using a whisk, beat the yolk and sugar to a pale and creamy texture. Add the pinch of salt. Add about 1/4 of the flour mixture and a little of coconut cream just enough to keep the flour moist. Mix them till it becomes pliable, kneading it and alternating the flour and coconut cream a little at a time. Do not add all the flour and coconut, leaving about a handful of flour for dusting and enough coconut cream to moisten the dough if it is too dry.
The dough should be kneaded till it is right for the cookie cutter, not to moist so it wont stick to the moult. If it is too moist, add more flour and if too dry, add a teaspoon of coconut cream each time.
Dust your cookie pan with more flour and bake them about 20 mins at 170deg C or do the simple food test by eating one!
This recipe is mouth watering, light and melts in your mouth. And the plus thing about using real coconut cream is that this cookie becomes very 'lemak' (creamy and rich). If you can't find the real thing, Kara Coconut Cream is the next best choice.
Make these yummy cookies and pack them in heart shaped box for your loved ones..(including your granny!)
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