Friday, January 06, 2006

Kuih Bangkit


I love kuih bangkit and was so happy to have found the recipe at KC, generously shared by Leelee (Hugbear). However, I just realized that I have accidently changed her recipe by converted it to cups by using my lousy conversion table. I also modified some of her steps to suit my lazy lifestyle. Thus, my kuih bangkit is crispy when you bite into it and then simply melt-in-your-mouth. No wonder her kuih bangkit looks so different from mine! Now I will never know how hers tasted like.




My adapted Kuih Bangkit Recipe:

Ingredients:

  • -2 1/2 cups tapioca flour/tapioca starch
  • -1 Tbp. butter, melted
  • -1 egg yolk (from large egg)
    -1 cup icing sugar
  • -120ml thick coconut milk (or coconut cream)
Method:

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. (You can fry the flour in the wok if you don't have a microwave.)

Microwave extra tapioca flour for standby (to flour the surface) and kneading purposes.

2. Sift tapioca flour and icing sugar in a big bowl. Add melted butter, yolk & coconut milk. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).

3. Roll out the dough on lightly floured surface to about 3mm thickness. Cut into shapes with a cookie cutter (Or you can use the kuih bangkit mould (this required longer baked time). Arrange on lined baking tray and bake at 350'F for 15 minutes. It will puff when baked.

For step-by-step pictures guide, click here.

* TIPS*
----------
1. Just make sure the dough is not too wet, if not it can't hold the shape. How to know is when you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. (microwave extra tapioca flour for backup and kneading purposes) But if the shape hold, you are fine to go.

2. Also, give your kuih bangkit a taste test after 15 minutes and cool off a bit, if it still tasted like not fully dried out in the middle, put it back in the oven and bake it some more until it's completely dried, crispy and melt-in-your-mouth (can be as long as 30 mins). Baking time depended on the thickness of the kuih bangkit, so don't follow blindly by the stated time. For example, after 15 mins, you taste and middle not dry out yet, pop it back for another 5 mins, take it out and do a test taste after it's cool a bit, if still not, in the oven it goes for another 5 mins, until when you tasted the kuih bangkit, it's completely dried in the middle, whole thing crispy and melt-in-your-mouth. I have baked my thicker one for as long as 30 mins before and no harm done.

84 comments:

buzzbuzz said...

Hi Ching, eversince my failed attempts last year (made it 5 times in a row!!! but they all failed)I've decided NOT to make kuih Bangkit anymore this year. But seeing your recipe and the fact that I LOVE Kuih Bangkit, I think I might try it again!! Yours sounds a lot easier...well...I'm always a sucker for microwave cooking!! I guess we'll see how this goes....*gulp*

linnish said...

Although I am not a great fan of Kuih Bangkit, I think those little cookies look so pretty :)

Little Corner of Mine said...

Thanks Lin! :)

Buzzbuzz, hooray! Happy that my recipe and picture motivated you to try it again! I want feedback okie? Hehe... Pray that this time, your kuih bangkit is a success! :)

Jas said...

I bet you must be good in making Kuih Bangkit, I noticed you baked Kuih Bangkit quite often. I thought of baking them for this year CNY though I haven’t try baking them yet. Are there any tips I should be more aware of? TIA ^^

Little Corner of Mine said...

Oh yeah Jas and Buzz2 or anyone interested in making kuih bangkit.

Just make sure the dough is not too wet, if not it can't hold the shape. How to know is when you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. (microwave extra tapioca flour for backup and kneading purposes)
But if the shape hold, you are fine to go.

Also, give your kuih bangkit a taste test after 15 minutes and cool off a bit, if it still tasted like not fully dried out in the middle, put it back in the oven and bake it some more until it's completely dried, crispy and melt-in-your-mouth.

Hope my tips help!

Jas said...

Thanks Ching,
Probably will try them out next week. Thanks again for sharing. ^^

buzzbuzz said...

*gulp* I've bought the tapioca flour already....now just have to gather my courage to start...*cross fingers*

Little Corner of Mine said...

You're welcome Jas! :)

Buzzbuzz, you made me so anxious for your feedback. GOOD LUCK!! :)

fooDcrazEE said...

Nice blog and what an adorable girl. Love the smile and the rosy cheek !

Jas said...

:D

Little Corner of Mine said...

Thanks foodcrazee!

chih said...

I tried it over the weekend unfortunately UNSUCCESSFUL !
(I wish I read ur tips before I tried ) I MW the tapioca flour on high for 1 min in a pyrex plate without paper towel. A thin layer of flour stuck to bottom after MW. I also did not stir it during the 1 min. Then like u said when dough too wet shape would not hold.Also I think maybe I rolled it a bit thick,even after 20min @ 180
the centre did not taste cooked it was kind of hard did not melt in the mouth . Only outer thin layer was crisp and melt in the mouth.
However the taste was good not too sweet just enough fragrant.
Don't know if I would try again .
TQ
chih

Little Corner of Mine said...

Chih,

Thank you for your valuable feedback. It will certainly helped others who are trying to make this. Wish you read my tips before you made it. Mine is pretty thin and puff out after baking. The thick one definitely need longer baking time.

Anyway, I have moved my tips to the main recipe page just in case.

Little Corner of Mine said...

Oh Chih, I just remembered, perhaps it's not too late yet. If you haven't thrown it away, just put it back into preheated 180'C oven and bake it some more. Bake until the center is completely dried and crisp. You can do taste test to determine how long to bake it for, since it depends on how thick your kuih bangkit is.

Chih said...

Aiyoh, too late already!
Thankyou for your kind replies.Wishing u & family a belated Happy 2006 !!
Chih

jadepearl said...

Wah....kueh bangkit! New Year mood liao!!! Delicious!!!

Little Corner of Mine said...

Thanks Chih. By the way, I think you should give this recipe another try since yours just need longer baking time. Because once the middle is dried, the whole thing will taste just like your outer thin layer.

Thanks JP!

Tazz said...

I salute those with never give up attitude! I still can't decide what to bake for this coming CNY. My sis wanted to bake Kueh Bangkit and my mum discouraged her. When I told my sis that I wanted to try Pineapple Tarts, she discouraged me. *lol* Tazz is very scared of tedious work and in a dilemma now. :(

Little Corner of Mine said...

Tazz, I would say go for it! Yes, pineapple tart is tedious, but the end-result is so worth it. Just make the pineapple jam a day before and put it in the fridge. The next day just make the pastry and the rest. If you devide the workload into two days, it's not that bad.

Tazz said...

By next week, I'll decide whether to go ahead. Thanks for the encouragement! :)

Jas said...

Wah, getting more detailed. Phew ~ lucky I haven’t started yet. :p Heehee I guess I’m ready to give it a try. Wish me luck. ^^

Little Corner of Mine said...

Jas! Best of luck! :)

Hugbear said...

Hi, I am very very slow. Now then saw your blog on the kueh bangkit recipe that I have shared at KC. Now that you have tweaked the recipe I am going to try your method and see how is the result. Actually I always find that kueh bangkit is not the easiest kueh to make. Even for me sometimes, it get perfect melt in the mouth texture and sometimes I don't. I will try your method and let you know the outcome ok.

Little Corner of Mine said...

Hugbear, yes...will be awaiting your feedback! :)

Anonymous said...

tapioca flour = tapioca starch

Little Corner of Mine said...

Anonymous, sorry I'm not sure whether you are asking a question. If yes, tapioca flour is tapioca starch.

Anonymous said...

Thank you. Yes, I am asking a question. Went to NTUC, can only find tapioca starch. Will try your recipe once I get all the ingredients.

Little Corner of Mine said...

Anonymous, you're welcome! Feedback please okie? :)

Fonia said...

Ching, *Big Muak* to you! I made my 1st Kuih Bangkit using your recipe. Mine is same as Evelyn ones - Crispy type but I'm so happy with the result... & DH loves it. Thank you so much for sharing the recipe and the step-by step guide (without this, I will never get hands on making KB).

Once again... Thank you & *Muak muak* ;)

Little Corner of Mine said...

Fonia,

Thanks for your feedback and glad you and your hubby enjoyed it.
*Muak back at you* ;)

Kelvin said...

I just bump into your blog and what I can say is WAH... I too tried another recipe and the dough that I kneaded doesnt hold its shape... its like it turned into giant pancakes when in fact its suppose to be small... Finally a well given tip... add more tapioca flour if it doesnt hold shape... that's the keyword!!! Thank You So Much!!!!

Anonymous said...

I tried yr recipe over the weekend. My 2 ds enjoyed eating. Definitely a good recipe to keep. Thank you.

Little Corner of Mine said...

Hi Kelvin,
You're welcome and thanks for dropping by. :)

Anonymous,
Glad your 2 ds enjoyed it and thanks for your feedback! :)

Anonymous said...

I like this but without the coconut flavor. I like the chocolate, strawberry and or the durian flavored ones. Especially the durian, these are the best.

For chocolate: replace coconut milk with chocolate milk.

For strawberry: replace coconut milk with strawberry milk.

For durian: replace coconut milk with 125 ml durian puree.

Pearl said...

Hi, just wanted to say that I tried your recipe and the kuih bangkits turned out LOVELY!!!! Thank you for sharing it. I always thought that these were hard to make. You dispelled the myth that kuih bangkits are hard to make! THANK YOU! You made my CNY a great one.

Little Corner of Mine said...

Glad to read that Pearl. You're so welcome and glad that you have a great CNY. :)

Rahayu binti Bongsu said...

hi..i going to try this..nice..but can i use the coconut milk in the box (kara or harmuni?)

Little Corner of Mine said...

Hi Rahayu,
I don't see why you can't.

Jin Hooi said...

hey, thanks for sharing. I made this last night and it was great!!

Little Corner of Mine said...

Hi Jin Hooi,
Glad you like it and thanks for the feedback. :)

Angeline said...

Hi there thanks for the recipe! I came across this recipe long ago and only recently managed to assemble the ingredients (I'm a Singaporean living in Dunedin, NZ). I must say that the cookies smell divine but I don't think I got the texture right. Seems like I had to add a lot of extra flour to stop the dough from "melting" while shaping and then I rolled them way too thick. Maybe that's why they seem dry but are tough. Will try again, not a difficult recipe but takes skill, I can see ;P Thanks heaps!! :)

Little Corner of Mine said...

Hi Angeline,
Yes, this cookie does take some skill. Don't add too much flour, it will be tough.

qing said...

Hi Ching

I am going to try baking it next week. However, when I am buying the coconut milk I realised that Ayam brand have coconut cream and coconut milk.

Is there any difference? I actually bought the coconut milk.

Thanks

Little Corner of Mine said...

Hi Qing,
Coconut cream is thicker and more fragrant. I prefer coconut cream.

qing said...

Hi Ching

Thanks for the reply. Since that the case, I better go get the cream. Hopefully my result will be good.

Thanks

qing said...

Hi Ching,

Sorry to trouble again. Have you tried using the packet Kara coconut cream instead of the canned type. I could not find the canned cream therefore have to get the packet type.

Hope there is not much difference.

Thanks

Little Corner of Mine said...

Hi Qing,
I have not tried the packet cream one, so to be frank I don't know how the result will be. Hope you can find the canned cream one and make a comparison.

qing said...

Hi Ching,

Tried it today but failed. I can't even make the dough. Too dry and hard eventhough I have already added up to 180ml of coconut milk.

I do not know if its because I have forgotten to wait for the flour to be cool after heating it.

Please help

Thanks

Anonymous said...

After reading the rave reviews I'm gonna try making this too! But can I just ask, roughly how many pieces can we make from the amt of ingredients you indicated? Thanks!

Little Corner of Mine said...

Qing, sorry I don't know how to help you. More practice maybe, since lots of people failed at making KB. Yeah, also let the flour cool down.

Anon, not sure how many it yield, never counted, should have at least 50-60 I think. It also depended on the size of KB you make.

Elizabeth said...

Hi Ching, bake my KB, but the whole thing a bit soft. Outer layer not crispy. I used the wooden mould, Please help me. Should i pop back into the oven ? Tks. Elizabeth

Little Corner of Mine said...

Elizabeth, yes put in the oven and bake it some more. The mold ones are fairly thick compared to the one cut with cookie cutter.

Elizabeth said...

Hi Ching,

Tks for your advice, i put back my KB into the oven. Now its ok !! So happy. Thanks again.
elizabeth

Little Corner of Mine said...

You're welcome, Elizabeth.

@ilynn said...

Thanks for the recipe tried it out yesterday. Turned out quite well slightly overbaked but as said crispy on the outside and still melts in your mouth. Thank you.

Little Corner of Mine said...

Thanks for the feedback, ilynn. :)

Chris said...

Hi,

Just want to drop a note to thank you for the delicious Kuih Bangkit recipe. I didn't get the texture quite right but I enjoyed every bite of the cookies. The taste was awesome.

Thanks again,
Chris

Little Corner of Mine said...

You are welcome Chris and I'm glad that you enjoyed the cookies. :) Thanks for taking your time to feedback to me. :)

Anonymous said...

thanks for sharing this recipe. Turn out great on first try.

Little Corner of Mine said...

You are welcome Anon. Glad it turned out great for you. Thanks for your feedback. :)

Anonymous said...

I've been thinking of making this for the longest time, and finally decide now to do it. May I know what cup you use to measure? Can I use the Bluesky b/maker cup? TIA.

Little Corner of Mine said...

Hi Anon, don't know. I just used the standard US measuring cups. By the way, good luck! This cookie has high fail rate.

didi said...

Hi Ching,

This is the first time I chanced upon your blog. Thank you for the pictures for the step by step guide to making KB. By the way, you mentioned somewhere that you used pandan paste for KB but in the recipe, you didn't list pandan paste. Where do we put the pandan paste? While microwaving the tapioca flour?

Little Corner of Mine said...

Hi didi, I put the pandan paste in the coconut milk, stir it well before mixing it into the flour. Good Luck with your KB making experience.

Anonymous said...

Hi Ching,

Thanks for your reply :D and encouragement :D

didi

Anonymous said...

Hi Ching,

Just want to say thank you for the pictures and the tips. I made KB yesterday for the first ever time. They turn out good :D but first time working with dough, I made different thickness KB. lol.. They do tend to stick to the baking paper though.

Thanks anyway :D It was fun making them.

Didi

Little Corner of Mine said...

You are welcome Didi! Great job on your part, a lot of people failed at first attempt. :)

Sukkimi said...

Wanna ask fried tapico flour can be keep for how long?

Little Corner of Mine said...

Sorry Sukkimi, I have no clue.

Fei said...

Hello :) Thanks for sharing so many recipes here! I am a student studying abroad and is constantly craving for m'sian food. I made my very first kuih bangkit today and it turned out pretty well :D although it's a little hard. MAy i ask if u know how i can make them softer? I'm going to try again :D

Little Corner of Mine said...

Fei, maybe adding a little more coconut milk, just add a tablespoon and work the dough until it's softer. But not too much coconut milk (the dough can't be too soft) as when you bake the cookies, it will expand.

Anonymous said...

Hi,

Can i change your measurements to metric (ie grams)? Coz I dun have a cup at home.

Thanks!
eeyore

Little Corner of Mine said...

Hi eeyore, yes you can! Happy trying!

leen said...

Hi Little Corner of Mine,

Instead of mirowave tapioca flour, can I use baking oven? What would be the temperature and time? Thank you!

Anonymous said...

thank you for posting this recipe! i tried it out today after reading the rave reviews and i am glad to contribute my success story!! this is my first time making kuih bangkit so the results really exceeded my expectations. the cookies were fragrant and had a melt in your mouth texture. the only downside was that i had to allow them to brown slightly before they could get completely dry but i am confident i can find a way to overcome this in future. thank you again for the amazing recipe!!

sammi

Little Corner of Mine said...

Oops, sorry Leen, I missed answering this question. Instead of baking it in the oven, why not you just fry it in the wok? Fry in low heat until dry and light, can add pandan leave for extra fragrant. Cool completely before using.

You are so welcome sammi and thank you for your feedback. :)

VueJardin said...

Looks so yummy!

Ju (The Little Teochew) said...

I have all the ingredients, and now I am so tempted to try it. Oh no ... should I or shouldn't I? ;) You make it sound so easy! Heh heh.

Anonymous said...

Hi,how long do you have to knead the dough?how would you know if you have kneaded long enough?samyo12

Little Corner of Mine said...

Samyo12, you just knead until a smooth dough is formed. Does not take a long time.

Huang said...

Can replace with sweet potato flour?

Little Corner of Mine said...

Huang, I don't think the flour can be substituted.

Samantha Aoki said...

I tried your recipe the other day and I absolutely loved it! it was so simple and tasted exactly like the ones in the shop! Check out my results I did a blog on them cause they were that good! :D
http://aokiitriedntested.blogspot.co.uk/2013/09/kueh-bangkit.html

Little Corner of Mine said...

Great Samantha! Let me go check up your post. :)