For kuih bangkit recipe, click here.
Place the tapioca flour on top of the paper towel and in a microwave safe bowl and microwave for 1 minute, stirred. Set aside and let cool.
Measured all the ingredients ready before adding into the flour. I put the yolk into the melted butter and gave it a quick stir before adding it into the flour.
This is the thick coconut milk that I used. It's a coconut cream, very fragrant and more expensive but nothing can beat this brand. My kitchen smelled so nice while baking my kuih bangkit.
This is how the dough looks like after kneading.
Roll it on a lightly flour surface to the thinness you like. Flour the rolling pin as well.
Dip the cutter into the flour and then cut it, give it a twist and pop it on top of lined parchment paper cookie sheet.
Like this.
Baked in preheated 350'F oven for 15 mins.
Cool on wire rack.
I made 4 sea shells one from using the mould for experiment (on the left). This one are thicker, need 20 mins baking time.
I bite one into half, trying to let you see what the inside looks like. Too bad, my camera cannot zoom in too much and this is the best I can do.
Remember to line your cookie sheet with parchment paper, if not you would get this. The kuih bangkit would stick and there's no way to get it out unbroken. See, what my laziness cost me! Haha...
Hope these pictures help! So that my whole morning spent making this is not wasted. *whoosh*
72 comments:
So sweet of you to take the time for the step-by-step guide, useful for me who haven't made KB before. Still contemplating whether to made for CNY or not...
Ching
wonderful pictures. Looks like u beat me to this. :) Yes, many people have problems making this 1st time. including my aunts. My mom said I was very lucky the first time to get it right. she used to learn from my late granny and got scolding each time coz she could never get it right.
My mum made Kueh Bangki to sell last time. Business was so good. Too bad, none of my siblings know how to make. With your step by step pic, you are making my fingers itch. *lol* I'll ask my sis to refer to your blog, else she uses one recipe which I don't think is safe. :P
You r amazingly encouraging !!
I may just give it a try again.
Thanks
Chih
I like to eat this but too lazy to make lah. Furthermore, it looks difficult ....
U r so kind to prepare all these step-by-step !!
Ching,
I guess it took you quite sometime to make and take photos of the kuih bingkit. So sweet of you for sharing how’s kuih bangkit is making. I’ll be try them out tomorrow wish me luck. Heehee ^_^
belachan, that is amazing! Thank you so much. I am now more or less ready to try the KB but prolly wait till next week closer to CNY so my SG frens here in Nairobi can share a taste of it! One question, did you roll the leftover pastry to cut more shells or did you discard the leftovers?
Thank you all for your kind comments. After I read that so many people failed in making this, my heart just ached and I just wanted to do something. Thus, this guide is created. If it helps in anyway, it's all worth it. :)
Jas! Best of luck in your attempt!! *fingers cross*
Wizi, nothing is wasted in my kitchen. So, after you cut out the design, scoop the dough into a ball shape and roll it again, and cut out some more design. When you roll and if you notice some cracks, don't worry, just keep rolling, the cracks will somehow bind together.
When it comes to a tiny bit of dough left, just pinch a small piece off, roll it into a ball, place it on the cookie sheet, and use a fork to press it down. You can eat this batch, just as good, only not as pretty. :)
Tazz, if you sister successful in making this, I think your mom will be shock! *like big eyes* Your mom response will be prizeless for sure. Your mom used to sell this, she should have a good recipe isn't it?
Wow... I always wanted to make Kuih Bangkit but no confident. With your enlightenment (Step-by-step guide), I will give it a try. Thank you so much and really appreciated your effort and time for sharing.
Hi Ching, thnks for the guide, it was defnitely helpful. I tried my hands at it today! *gulp* first batch didn't turn out the way I expected but still edible (better than what I did last year!!). Then I saw that you set your oven to 350, hmmm, don't know if high altitude makes any difference but I set my SECOND batch to 375 and baked it for 20mins and that turned out just the way it's supposed to be!! Now I feel more confident to try another time. This one was just a trial!! hehehe... Will blog more on this later..:) Meanwhile!! THANKS SOOOO MUCCCCCHHH!!! :D
Buzzbuzz, glad to read the good news and you are welcome on the guide. I don't know whether the temp. makes a difference though but whatever works right? I do live in a high altitude place (6500 feets above sea-level).
So, for those that are trying, if 350'F didn't work for you, you might want to give 375'F a try. Thanks for your feedback buzzbuzz! :)
You're welcome Fonia!
Ching, my mom can't recall the recipe anymore! Anyway, I am very scared to ask her for recipes, coz she always gives brief estimation for all the ingredients. *lol*
thanks for the step by step. really helpful. my grandma makes good KB but i seldom got the chance to see the making of the dough, we only help to put in mould, shake out and into oven, and then let cool and clean excess. phew, hard work i might say, but well worth it.
Tazz, you are funny lah! LOL!
Rachel, you're welcome! That's why I used cookie cutter, so much easier. See I only made 4 mould ones because it took forever to knock it out!
ching,
I made these today and they were so good!
tt, thanks for your feedback! :) Finally someone knows how good this kuih bangkit is. All my friends who tasted it said it's so good too. *Grinning*
Mmmmmm... thanks belachan! Do u think u can try making Kueh Baulu next????
wizi, kueh baulu is actually on my to-do list. But can't promise when I will do it though. Thus, you just have to stay tuned!
ching, I didn't lined my baking tray. just sprinkled tapioca flour on top. nothing breaks. just a slight tap, and it comes out perfectly.
hi Ching, tried out your recipe yesterday night but my kuih bangkit did not puff out. Wonder if anything went wrong, besides do you mix the egg with melted butter with coconut before adding to flour? coz my dough has specks of yellow, I think from the egg and butter mixture. another clarification - how exactly do you knead the dough? and for how long, coz I followed the quantity in the recipe to the exact but I can't knead all the flour tog. The result is not so bad thou - crispy on the outside and melt in your mouth. Txs.
Hi Anonymous,
Was your butter still warm when you mixed in the egg yolk? Specks of yellow means you might have cooked some of the yolk. I just whisked my yolk into the cooled melted butter and then I pour all the ingredients into the flour. Used a fork to stir it until a dough started to form. Then, I used my hands to combine all the dough together, packed it together and gave it a few kneads until it looked like the picture shown.
What do you mean by you can't knead all the flour together? The dough is too wet or too dry? Did you use coconut cream or thick coconut milk? If you coconut milk is too thin, it might result in a wetter dough, thus just add a little more flour and knead again.
Hmmm...not sure why yours didn't puff out because mine always puff out. The one thing that I could only think of is you might have added too much flour. Then again, yours turned out crispy and melt-in-your-mouth, so puff out or not is probably not that important.
thank you so much for your prompt comments. i think its because the the butter was not cool enough plus the egg was cold. The dough was too dry and i used coconut cream. ok so you just use hand to mix and knead, i tried to use the electric mixer in the beginning mebbe that's why. i'm sure it will turn out better the next time. and thankyou for the recipe and step by step. are you staying in colorado for good? nice to know you, cheers!
Anonymous,
You are welcome! Thanks for your feedback and hope you will enjoy this KB like I do.
Yeah, will probably stay in CO for good! :)
ChochipKooky,
You're welcome! My dough turned out that way too sometimes. ;)
Thank you so much for sharing your fabulous recipe! Please may I have the list of ingredients required to make the Kuih Bangkit.
Will let you know the result when I try it... Thanks again for being so generous! : )
Hi Anonymous,
The recipe is already posted. Scroll down for Jan 06, Kuih Bangkit post. :)
Tried your recipe last night and the cookies turned our better than expected...I am still green when it comes to baking! Thanks again!
Good to hear that Anonymous! It gets better with practise and you're welcome.
Why do you have to microwave the tapioca? Can I use granulated sugar? Can I replace the tapioca with all-purpose flour?
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.
Anonymous 1,
You microwave the tapioca flour so that it is dry and soft especially important in humid M'sia.
Yes, I supposed you can use granulated sugar. But you need to make sure the sugar is dissolved.
No, you can't replace tapioca flour with all-purpose flour.
oooh! this look real good. i am so going to try this next week. No ingredients now la...
but i don't have microwave. can i just fried the flour? if yes, how long?
thanks a lot~
Hi Sing Yin,
Yes, you can dry fry the flour in med. heat until dry and sorta stick together. Not sure how long, it depends on the humidity in your house.
hi,
i had tried your recipe today and mine doesn't seem to get the texture as you described wor..
i had follow your measurements of ingredients but don't know, my dough was very dry so i had to keep adding more coconut cream..
Mine taste a little hard & crispy on the outside and there is no "melt-in-the-mouth" feeling. I don't know what i did wrong lo...
i had tried baking at 15 mins, 20 mins & even 25 mins but it doesn't get any better. sob
sob T_T
by the way, i got post the picture of my cookie in my blog in case you want to have a look
sigh....
Hi,
Thanks a lot for the recipe you provided in your blog. I tried to make BK last weekend and it turned out flog, as hard as rock. Made some KB long time back and never had such outcome before. Was quite sad and decided to look for a recipe from the Net and found yours. Tried again today and it turned out great this time. Will pass this recipe around, especially for my sister whose entire family is crazy over KB.
Hi Anon,
You're welcome. Glad you like it!
Thank you for the recipe, as kb has always been my favor CNY cookie. I am very green at baking and my KB turned out crispy and melt in the mouth, however, it was dark at the bottom. My oven temperature was 350f .Can you advise my what went wrong?
Hi Anon,
If you cookie bottom is dark, it might means,
1. The oven temp is high, set it to 325'F and see what happen.
2. You bake it for too long, try baking it 5 mins less and see what happen.
Oven temp. varies from oven to oven, just play with it and see what happen.
I relly like the recipe u provided but just confuse to the bakery measurement. can u let me know 1cup of flour/butter/sugar/milk actually is equal to how many gram?
Hi MayMay,
Please refer to the link below for the conversion:
http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx
Or better yet, just invest in a cup measurement cups, should be fairly cheap. :)
hi ching...im abby..can i have your email address..wanna ask u some que about my favorite menu..my email is ming_yii82@yahoo.com..tq
Hi, where can I get Savoy brand of coconut cream? Will Ayam or Kara work as well?
Hi Anon,
Your question went through yesterday but you posted under another kuih bangkit post. I did answer that question already. But anyway, sounded like you are in M'sia, so I'm not sure whether you can get Savoy brand coconut cream or not, you can certainly try to look for it. If not, better yet just go buy the thick coconut cream from the morning market. Fresh one certainly beats the canned one right?
Anon ah,
Actually you posted the question under the Conflakes Cookies no wonder you couldn't find it. Even I forgot where I replied to your question until I saw it at that comment when I reply to others' questions.
Hi, Thanks for your response. I'm in Singapore so not sure where to get the Savoy Coconut cream. Also, what does more kneading and less kneading make to the cookies?
Hi,
Thanks for your step-by-step guide! It was very helpful. I tried making it today for the first time and it was a success! Yummy:)
You can go see the entire process at my blog.
Bake Me Happy. Hope to see more yummy treats on your blog :)
Anon,
Over kneading creates hard rock kuih bangkit. You definitely don't want that. Just knead until a dough is formed can already. Like my picture shown. Good Luck!
Hi Ting,
Thanks for your feedback and link to your blog. Glad it's a success for your 1st. attempt. :)
Hi, just went through the blogs and i would like to begin making my first KB. but where's the recipe? I must have missed it. Will appreciate your posting it for me, please? thanks, look forward to baking it.
Rin Rin
Hi Rin Rin,
The recipe is under my Kuih Bangkit post, the post before this step-by-step guide. Happy baking!
Hi, I tried the receipe again over the weekend. Strangely, the outcome was different from my first attempt. The first time round, I used topica flour and packet coconut milk. My family said the coconut taste is not pungent enough. The texture can be improved. My 2nd attempt, I used topica starch as I can't get the same topica flour. Then I put in the mircrowave oven for 3 more minutes since I made double the receipe, stirring after each minute. For the coconut, I used freshly squeezed ones, just the first layer, without any water added. I can feel that the flour quickly absorbs the coconut cream and I had to add much more than what the receipe ask for to make it wetter and workable. When I rolled the dough, I can still feel the difference, it's not as soft as the first time though I added more coconut cream. The cookies turned out slightly more compact than the first attempt. The taste was still there but I find that fresh and pack coconut does not make a difference. I wonder what went wrong with the texture. It's not as fluffy than the first try. Is it the coconut, the more kneading as I had to add more coconut slowly, the egg yolk to flour proportion or the fact that the flour was in the microwave longer and therefore drier or the flour itself? Any difference between cooking and not cooking the coconut milk? What does cooking coconut milk make to the cookies? Also, does mixing the eggs, coconut milk and butter all together before adding to the flour make a difference as well?
Hi Anon,
I'm also don't know lah, you think I'm a cookies expert ah? I just baked KB yesterday. I also mixed the eggs, coconut milk & butter together before adding in the flour. The first batch I put into the oven came out denser and needed more time to bake in the oven. Whereas the later batch cooked faster and lighter and more crisp in texture, so I don't know what happen leh. I'm thinking maybe the second batch has been sitting in the counter and waiting and thus the dough got drier and thus required less time to bake and crispier? Just my guess though. To me, what kind of flour/coconut milk used doesn't matter, just when you mixed them together, the dough has to feel right, not too wet and not too dry. The outcome of my KB is different each time too! But as long as it's not hard rock but crispy & melt in the mouth, I'm happy.
hi little corner of mine,
i just tried the method u taught but my kb was crispy on the outside and chewy on the inside! i have put it in the oven again now and i am keeping my fingers crossed it will come out alright....this is my second attempt.i tried lily's recipe the other time and it came out to be too dry....haiz....
hi, i just baked my kb. it's a failure..:(..it looked exactly like urs in the pic but when i took it out after baking, it was crispy on the outside but chewy on the inside. i put it back to bake as u suggested and after 10 mins the whole bistcuit were either too hard or not cooked...haiz
Hmmm....Anon,
Chewy inside...hmmm...I haven't encountered this problem before, not sure what happen! Perhaps try to roll it thinner and see what happen? Sorry, me no help here! :(
hihi.. wad temperature do i microwave the tapioca flour in?
pls advise (:
alto_Saxophone@hotmail.com
Anon,
I don't know. My microwave doesn't tell me the temp. I just use the minute plus button. It's a small 90 watt microwave. Sorry!
what temperature you set the microwave at? high or medium-high or low...
Sorry Anon, I miss this comment. My microwave doesn't has high, medium and low setting, that's why I didn't mention it. But should be high I think at 90 watts.
fantastic, i done my last night. I put 4 pandan leaves, cut into 1 inch length pieces and fry together with the tapico flour, smells goood.
I use 100ml of coconut cream 1st, adding just a little more to make it a dough. DO NOT add too much, if you see flour and crumbs at still not knead in, push it in, there is still moisture inside the dough sometimes not mix well.
Use a wooden spoon 1st in order not to melt the icing sugar too fast which will create a too soft dough. Then when its completely press in, i use my hands to just knead for a while. I use knife to cut into squares & fork to create the dent.
hi, i just had my first batch of KB using your recipe, it looked good, tasted crip on the outside but it did not have the 'melt-in-your-mouth' feeling, do you know why?
thanks for sharing the recipe, it tasted just nice (:
Great ClearTear! Thanks for your input too.
Not sure Anon. I baked mine recently. My slightly thicker one was harder and not as melt in the mouth too. :P
Hi there..gong xi fa cai! not too late to wish that rite. thanks so much for the KB recipe. i followed the recipe to the T and it turned out superb...well superb to my standard :) the KB puffed up well and yes its crispy and kinda like melt in the mouth. only one thing..the bottom of cookie didnt look so pretty as some parts of it got stuck to the pan. anyway am happy with the results. thankssss so much.
Gong Xi Fa Cai to you too Anon. It's still CNY so it's not late at all. Thanks for the feedback and glad you liked it. :)
hi! I tried making KB for the first time with your recipe today.. it smelled divine and puffed up well. I baked them for 17min cos they looked a little thicker. The end result turned out crispy.. and inside.. crispy too!! No melt in the mouth texture. any idea why? Thanks in advance!
Hi Fiona,
The dough might be dry due to the humidity in your kitchen. Next time, just try adding a little more coconut milk when kneading and make the dough more pliable.
Hi,
Can I chill the dough in the fridge before cutting out the shapes?
Hi Carine,
I never done it but I think you can.
Hi! I made KB for the first time for CNY 2012, and it was a failure. Totally crispy and no melt in the mouth sensation. It was also really hard to knock the cookies out of the traditional wooden mould that I specially bought; had to use a cookie cutter in the end.
Anyway, I did quite a bit of reading up and most recipes say you have to "fry" the tapioca flour a long time till the flour is light. So I was very surprised to see that you only nuked your flour for 1 minute! Maybe that's why your cookies turn out inconsistent. Just wanted to let you know. I will try KB again this year...
Hi KL Girl, sorry that it was a failure for you. You can certainly try frying the flour at low heat, even add a knot of pandan leave for fragrant. Fry until light. I am in an area where it is very dry to begin with, so microwave method works for me. I found it hard to knock the cookies out of the KB mould too hence I used the cookie cutter. Anyway, good luck on your next attempt.
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