January 18, 2014

Kuih Bangkit

Kuih Bangkit is an all time favorite during the Chinese New Year celebration. It is a traditional Nyonya cookie that melts away in your mouth. This recipe is adapted from Nyonya Flavors.

150 gms. corn flour
600 gms. arrow root flour
2 pieces pandan leaves, cut into short lengths
3 egg yolks
150 gms. castor sugar
250 ml coconut cream
flour for dusting
1. In a frying pan, fry corn flour, arrow flour and pandan leaves on low fire until flour is light and fragrant for about 15-30 minutes. Remove and set overnight.
2. Cream egg yolks and sugar until light and fluffy, stir in coconut milk gradually (you may not need to use all the milk). Add in enough flour to form a soft pliable dough.
3. Lightly dust the Bangkit mold with flour. Press a small amount of dough into each of the designs on the mold. Use a knife to remove excess dough. Gently knock on the table to dislodge the cookie shapes.
4. Arrange the cookies on lightly flour or lined with parchment baking sheets. Bake in preheated 350 degrees oven for 10-15 minutes until pale white to a light brown. Remove and cool.

1 comment:

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