Kueh Bangkit/Kuih Bangkit( Chinese New Year Cookies)

This is a video of making kueh bangkit.

During Chinese New Year, Kueh Bangkit is a must-have cookie for many families and it has become our family favourite ever since I started making them a few years ago.

Kueh Bangkit is a fragrant and tasty cookie that simply melts in the mouth and leaves a creamy and coconuty taste that most people cannot resist. 

To dough mix should not be too wet or dry. If it is too wet, the cookie will expand until the pattern disappears. If it is too dry, the cookie will be very hard.

Try to get very fresh tapioca flour. Do check the manufacturing date before buying it. Put the whole packet of 500g tapioca flour with pandan leaves in a wok and dry-fry over low heat until the pandan leaves turn dry and the moisture disappear and it becomes light and fluffy.  This takes about 15 - 20 minutes.  Let the flour totally cool to room temperature before sieving it (you will be left with less than 500g after sieving). Pack sieved fried flour into a plastic bag and store it in the fridge until needed.

Get 1 whole grated coconut without the brown coloured layer (1 coconut is able to squeeze out about 150-200ml coconut milk) and extract the milk.  Put all the milk that you have extracted into a pot with 2 tbsp of sugar, salt and some pandan leaves and bring it to a simmer over low heat ( do not over boil it, it will curd if over boiled ) until all the sugar and salt are dissolved and fragrance of the pandan leaves fuse into the coconut milk and let it cool before using it.

Ingredients for making kueh bangkit:

• 350g fried tapioca flour ( Dry-fry the whole packet of 500g, the amount will reduce after the moisture disappear, you might need extra flour for adjustment)
• 5 pieces of pandan leaves
• 1 tsp of salt
• 2 large egg yolks
• 120g fine granulated sugar (2 tbsp to put into the coconut milk)
• 150ml of thick coconut milk( with all the milk you extracted from 1 whole fresh coconut, add 2 tbsp of sugar, salt and pandan leaves, bring to low simmer) 

Cream egg yolk and sugar

add tapioca flour alternately with the coconut milk to the egg mixture

adding coconut milk 

the final dough is firm and not sticky

 baking tray lined with baking paper

Method:

1. Wash the pandan leaves. Wipe them dry and cut into 3cm pieces
2. Over low heat, dry-fry the tapioca flour in the wok together with the pandan leaves till it is very light and fluffy. It takes about 15mins, let it totally cool down to room temperature and sieve. Packed sieved fried flour into a plastic bag and store it in the fridge until needed.
3. Over low heat, boil coconut milk with some pandan leaves and 2 tbsp of sugar ( taken from the amount 120g fine granulated sugar) and salt. Leave to cool before use.
4. Beat egg yolks and the balance sugar till light lemony and creamy. Add sugar slowly so as to ensure all the sugar dissolve easily.  
5. However if the sugar does not dissolve properly, you can add some coconut milk first before you add the flour (see step 6 below).
6. Add flour and coconut milk, alternately, to the egg mixture slowly. The last addition of the flour should be done bit by bit to get a good firm dough. The dough should not be too wet or dry.  If it is too wet, the cookie will expand until the pattern disappears. If it is too dry, the cookie will be very hard.
7. Roll dough to 1/2 cm thick and cut out cookie with the cookie cutter.  Lay them on the baking tray lined with baking paper (to prevent cookies from sticking onto the tray after it is baked). 
8. Bake in a preheated oven at 160°C for about 15 mins.  I prefer the kueh bangkit to be a little over baked so that it turns a little brown at the sides.  This makes it more fragrant. 

This recipe can made 2 containers 

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover 

My previous post on Kueh Bangkit is here

My Aunty's Pineapple Tart Recipe(CNY Cookies)

Ingredients:

• 600g plain flour
• 375g golden churn butter
• 5 egg yolks and 2 egg whites
• 1 tsp vanilla extract
• for glazing 1 egg yolk+ 1 tsp water mix well

Homemade pineapple jam recipe

Method:

1. Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
2. Use 12g of dough and 8g of homemade pineapple jam, form it into a small ball. Put on the baking tray lined with baking paper.
3. Brush tarts with egg wash before baking in preheated oven at 160°C for 6 minutes first, take out and  brush egg wash again.
4. Continue baking for another 20 minutes or until tarts  are golden brown.
5. Let to cool completely and keep in an air-tight container.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover 

Homemade Kueh Bolu/ Kuih Bahulu(Chinese New Year Cookies)

                             

This is the latest video for making kueh bolu 

(recipe source: adapted from Aunty Yochana with minor changes)
Ingredients:
Egg and sugar ratio is 1:1 part
320g sugar
320g of egg ( about 6 eggs)
225g of plain flour(dry-fry over low heat for 15mins)

Sieved fried flour 

(1) Dry-fry flour with pandan leaf(optional) over low heat till light. Leave to cool.

(2) Brush mould with oil and heat it in a preheated oven at 200°C till hot.

(3) Beat eggs (at room temp)and sugar together for about 30 mins, till thick and the color become light yellow. Please refer to my latest video.

(4) Mix 35g of fried flour with 110g. of egg mixture. Put the mixture into the pastry bag and pipe into the oiled mould. Bake for 10 minutes or until it is done. Unmould kueh bolu and let it cool.
(5) Repeat step 4 till mixture finishes.

(6) Store in an airtight container.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover 

The old video showing homemade kueh bolu

Homemade Pineapple Jam For CNY Cookie Pineapple Tart

Homemade Pineapple Jam For CNY Cookie Pineapple Tart

 

Ingredients:
8 pineapples, grated
1 clove
1 cinnamon stick
1 kg sugar

Firstly, peel, grate and remove eyes of all 8 pineapples. Retain the juice (where all the flavor of the pineapples are) and cook over high heat. I used two pots.
Try not stir too often; it will splatter and may burn you. Allow the juice to be reduced before adding the sugar.
!!! Don't add the sugar too early, otherwise there will be more splattering !!!
Once it has been reduced to ~ 20%, add 1000g of sugar. Stir occasionally to prevent burning. When it has become pasty and like a jam, u can stir more often(it won't splatter so much).

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Cornflake Cookies

Cornflake cookie is getting more and more popular during Chinese New Year. I started to make this cookies only 3 years ago, and now this is my favourites cookie of all time.

Recipe of Cornflake cookie

Ingredients

336g of butter
180g of caster sugar
3/4 tsp of salt
3 egg yolks
11/2 tsp of vanilla extract
450g of top flour
3/4 tsp of baking powder
3/8 tsp of baking soda
150g of cornflakes crushed them untill it becomes half amount.
3 tbsp coconut flake


Method

Sift top flour, baking powder and baking soda together. Beat butter, sugar and salt till light and creamy. Add in the egg yolk one at a time till well combine. Add in vanilla extract and mix well before folding in the flour mixture, cornflake and coconut flake. Mix well till you get a soft dough.

Roll out into a 1/2cm thick dough, and cut out pattern using a cutters.

You can also shape dough into small balls.

Bake in oven at 165C for about 15 mins or till golden brown.

Kueh Bangkit (edited @ 2013)

 The latest video of making kueh bangkit @2013 CNY.
 My latest post on kueh bangkit is here

Making Kueh Bangkit is troublesome... you know why? That is because you need to fry the tapioca flour till light and fluffy, and it makes that whole house very powdery..need to do lot of cleaning up.

My daughter likes kueh bangkit very much!!! Haha...so I make this cookie specially for her.

Here is the Kueh Bangkit Recipes

Try to get very fresh tapioca flour. Please check the manufacturing date.
Get 1 whole grated coconut without the brown colour layer. 1 coconut can extract out about 150-200ml coconut milk.

Ingredients,

350g tapioca flour
5 pieces of pandan leaves
1 tsp of salt
2 large egg yolks
120g fine granulated sugar (2 tbsp to put into the coconut milk)
150ml of thick coconut milk
1 tbsp of butter (optional)Put in if you like the cookie to be buttery

Method

Wash the pandan leaves. Wipe them dry and cut into 3cm pieces

Use low heat fry the tapioca flour in the wok together with the pandan leaves till it is very light and fluffy. It takes about 15mins

Use low heat boil coconut milk, some pandan leaves with 2 tbsp of sugar( taken from the amount 120g fine granulated sugar)and salt. Leave to cool before use.

Beat egg yolks and the balance sugar till pale and creamy. Add the butter if you like the buttery smell.

Alternately add flour and coconut milk to the egg mixture slowly. The last addition of the flour should be done bit by bit to get a good firm dough. The dough should not be too wet or dry.

If it is too wet. The cookie will expand till the pattern disappear. If it is too dry the will be very hard.

Roll dough to 1/2 cm thick cut out cookie with the cookie cutter.Lay on the tray with baking paper. Baking at 160C for about 15 mins.

The old video of making kueh bangkit.

Kuih Rose

Last saturday, after making kueh koya, there was about 150ml of coconut milk leftover. So I used it to make my Kuih Rose. In making of this kuih, mixing of the batter is very simple but it is hard to deep fry them. If the cooking oil is too hot, the kuih will stick to the mould and it will also get burnt easily. If you are using low heat, the kuih will absorb too much oil. The oil temperature is the main problem when you are frying the kuih rose.:)


Kuih Rose recipe

Ingredients

2 eggs
85g of sugar
100ml of thick coconut:). I have too much leftover so I used 150ml instead
1/2 tsp of salt
150ml of water.:) I used 100ml of water.
50g of plain flour
150g of rice flour


Method

Beat eggs with sugar till the sugar dissolves then add coconut milk, salt and water and mix well.

Combine with plain flour and rice flour. Mix well into batter.

Heat sufficient oil for deep frying. Dip mould into the hot oil and heat till mould is hot. Remove from the oil, rest mould on kitchen paper to remove excess oil and coat mould with batter. Return mould to the oil and deep fry over medium heat till the kuih rose changes colour, then remove from the mould and continue to fry till golden brown.
Remove and drain on kitchen paper. When cooled, store the kuih rose in an airtight container.

Kueh Koya (Green Bean Cookies)

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Last Friday, after my girl's dental appointment, we stopped by Sun Lik at seah street. Thinking of making some kueh koya over this weekend. I want to buy the green bean flour from this shop. After reading alot on Auntyyochana blogs, now I know where to get all my baking ingredients. Thank You Auntyyochana. :)

To make this cookie,

Kueh Koya

Ingredient,

300g of green bean flour
165g of caster sugar grinded till becomes powder
100ml of thick coconut milk

First, I started frying the green bean flour with pandan leaf on low heat till light. Leave to cool.
As for the sugar, I used a grinder to grind caster sugar into powder. I wanted to make Nonya Kueh Koya, so the last ingredient is coconut milk. The coconut milk need to be boiled, then cooled. When all the ingredients are measure, sift green bean flour with icing sugar into a big mixing bowl. Slowly sprinkle the coconut milk into the flour mixture, a little at a time. Stop adding the coconut milk, when mixture becomes breadcrumb like.








Press mixture into kueh koya mould. Knock out then place cookie onto a baking tray. Bake at 75C for about 2 hours or till cookies hardened with a dry surface.

Tips

When pressing the mixture into the mould, don't press too hard. Though it can be knocked out easily, but cookie becomes very had after baked.

If you don't want the coconut milk it can be replaced by water.

Pineapple Tart

Chinese New Year is comming... as usual I'm very busy baking cookies. I had prepared the Pineapple tart jam two weeks ago. This time, the jam sweetness is just right. I used 10 unripe pineapples to 1kg of coarse sugar. My friend came by to learn how to make the pastry, and we tried making some..it came out really good!!

I refer to this recipe.




The recipe we used is the enclosed jam verson.
Pineapple tart
Ingredient :
350g of all purpose flour
350g of cake flour ( I'm using the top flour )
500g of scs butter
100g of caster sugar ( if you are using the ready made jam reduce sugar to 50g, because the jam usually is very sweet)
100g of milk powder
1 whole egg and 2 egg yolks

1 egg for glazing

Method
Place parchment paper on the cookie tray, or use small baking cup. I'm choosing the baking cup it's easier to handle...haha.
Preheated oven at 175C Baking time total is 20 to 30Mins

Let start now...

For the Pastry
Measure and place all the flour, milk powder and sugar into a big mixing bowl. It is better if you sieve them together. If you are using rub in method.. cut the cold butter into smaller cubes and rub it into the flour mixture. Rub in butter till it becomes breadcrumbs like.
Eggs lightly beaten and mix into the flour mixture. Mix well. knead it to a dough. Don't over knead it. Once they are combine is fine. Over knead dough will give you a hard pastry for your tart.

Chill the pastry dough for 10mins

Use 1/2 tablespoon of dough, roll it into a ball and press thinly, wrap with 1/2 teaspoon of jam, shape it into a ball.
Put it into the baking cup. Place on the tray. You need sometimes to make all the tart.

When finished shaping all the tarts... now you can bake them. Preheated oven at 175C. Bake the tart for 6 mins first, remove from the oven, brush them with the egg wash. Place its back again and continue baking till golden brown, it take about another 20mins Total baking time is about 25 to 30mins

This recipe is for the enclosed jam version only, don't use this for the open face cookie.

See video how to make pineapple jam.

The latest video of making pineapple jam.

The old video of making pineapple jam.