Kuih Bangkit

kuih-bangkit-1

Ingredients:

A: Toasted flour mix

160g sago flour

160g tapioca flour

4 pcs pandan leaves (rinse and wipe clean)

B:

293g toasted flour mix

130ml thick coconut milk

2 pieces pandan leaves (rinse, wipe clean and shredded)

90g caster sugar

1/16 tsp salt

C:

15ml extra virgin coconut oil

1 egg yolk

D:

1 tsp rose pink food colouring mixed with 1 tsp of water

Preparation Instructions:

  1. Toasted flour mix:
  • Preheat oven to 180C.
  • Line a baking sheet with parchment paper.
  • Shredded the pandan leaves and scatter on the lined baking sheet.
  • Mix sago flour and tapioca flour together, and spoon them over the pandan leaves.
  • Bake at preheated oven at 180C for 30 minutes.
  • Leave in the oven to cool completely.
  • Discard the pandan leaves and sift the toasted flour mix into a container and kept for 5 days before use. Yield 293g toasted flour mix.
  1. Add thick coconut milk, pandan leaves, caster sugar and salt into a sauce pan. Gently stir it until it starts to simmer and the sugar dissolved. Remove and leave to cool completely. Discard the pandan leaves.
  2. Add the extra virgin coconut oil and egg yolk into the coconut milk mixture and stir to combine.
  3. In a mixing bowl, add in toasted flour mix and create a well at the centre. Pour in the coconut milk and egg yolk mixture.
  4. Mix to form a soft dough.
  5. Cover and set aside for 1 hour.
  6. Line a baking sheet with silicone baking mat.
  7. Roll out the dough on a working surface to about 5mm thick. Stamp with cookie cutter and place them on the lined baking sheet with 1-inch spacing from each other. Repeat the process until all ingredients has been used up.
  8. Bake at 160C for 30 minutes or until the cookies can easily be lifted off the silicone baking mat. Rotate the baking sheet halfway through for even baking.
  9. Leave to cool completely.
  10. Use a toothpick to dot each piece of kuih bangkit with diluted rose pink food colouring.
  11. Place the baking sheet into the warm oven to dry off.
  12. Remove, leave to cool completely before storing kuih bangkit in an air-tight container.
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