Saturday, January 11, 2014

Kuih Bangkit

This is my first CNY 2014 cookie baking and I chose to try baking kuih bangkit for the first time by myself. I used to help make these cookies with my mom while I was in Penang. I have to confess this kuih bangkit does not taste as good as the old days ... but I tried and I will fine tuned the cookie further on my future attempts.

600 gm tapioca flour
150 gm corn flour
(100 gm of the above flour mixture for dusting dough)
3 egg yolk
1 egg
200 gm sugar
250 ml coconut milk

Mix tapioca flour and 150 corn flour together in large bowl. Heat flour in microwave for 1 minute each in 5 or 6 batches using a wide plate. Save flour in bowl and let flour cool overnight.

Beat egg and sugar till light. (Scoop out 1/4 cup of egg mixture as reserve for later use if needed if dough gets too dry)
Transfer egg mixture to a large bowl for mixing.
Add flour gradually, one spoonful at a time to egg mixture and mix and knead well.
(Reserve 100 gm flour mixture for working on the dough, dusting and cutting the cookie.)
Add coconut milk one spoonful at a time to flour and egg mixture and knead till it form to a nice workable dough texture. (not too dry or too soft).

Line parchment paper on cookie tray.
Keep a damp paper towel or using a air tight cover to cover dough in container while not in use.
Pull a small ball of dough from container,  (working in a small tennis ball size dough at a time).
Roll out dough on lightly floured surface. Cut cookie using cookie cutter and place cookie on cookie tray 2 inches apart.
(If dough gets too dry, add a few drops of egg mixture to mix well to form workable dough)

Bake at preheated oven 350degree for 12 mins.

1 comment:

  1. the finished product was a very refined cookie. the early versions were a different texture. the photo is elegant too.