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Wednesday, December 16, 2009

KUIH BANGKIT (less flour)


KUIH BANGKIT

During Chinese New Year, Kuih Bangkit is one of the must cookie to be serve among friends and relatives. I don't know why but it has been a traditional since I was young. The sweet coconut milk fragrance attracts everyone attention even though it looks plain. It melts in the mouth, a little try, therefore you need some water to swallow, crisp and easily broken. I have baked this cookie twice this year. Don't add too much flour if the batter looks wet because it will turn hard if you leave it for 5-10min. Give it a go, I am sure you are gonna love it.






INGREDIENTS
(makes 100pcs)

225g tapioca flour
3 pandan leaves cut into 3inch long
30g butter
85g icing sugar
1 egg yolk
120ml thick coconut milk ( packet type accepted)
a drop of red coloring
toothpick





1 DAY BEFORE BAKING

1. Fry tapioca flour with pandan leaves for 3-5 min. Stir it constantly to avoid getting burnt.



ON THE DAY OF BAKING

1. Gather all ingredients.



2. Sieve tapioca flour.



3. Mix together egg yolk, butter and sugar.



4. Mix well.



5. Add 75ml coconut milk.



6. Stir well.



7. Add flour and knead until it form into a semi-hard dough. It should be a sticky dough.



8. Divide dough into 2 portion.



9. Roll out dough onto floured surface.



10. Stamp out with your desired cookie cutter.



11. Sprinkle a little flour around the baking tray.



12. Drop a little red coloring into a bowl. Use the toothpick to dab an "eye" onto the cookie.



13. Looks like this. Transfer all cookie onto the floured baking tray.



14. Bake at 170C for 10-15min until lightly browned.













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