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 

Klassiske Vaniljekranse (Danish Butter Cookies)

My cookies look under-baked when compared with the other bloggers' photos. sigh...I was afraid of over-baking them but now...:(,may be I should double bake them again. Aiya..ya...:(. I was using temperature at 190°C and baked for 8 minutes. Next time I should add 1-2 minutes to ensure they are not under baked again.

Danish Butter Cookies

Ingredients:

• 1 egg (60g)
• 200g butter( I used SCS120g + Golden Churn 80g)
• 130g icing sugar
• 320g Plain flour
• 2 tbsp/30g of vanilla paste

Method:

1. Place everything in a mixing bowl and mix evenly using a paddle attachment on the lowest speed possible.
2. Pipe wreaths onto greased cookie sheet or baking tray using an open star tip.
3. Bake in a preheated oven at 190°C for 9-10 minutes.
4. Leave to cool slightly before removing from cookie sheet.Transfer cookies into airtight container after cookies are at room temperature.

Source of the recipes are from here and here.

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

Tower of chocolate cake recipe 2

Tower of chocolate cake recipe 2:

For the ingredients

You will need:

1. Chocolate cake
2. Chocolate ganache
3. Cream cheese icing
4. Raspberry
5. Grated chocolates

For cake ingredients:

• 11/2 cups plain flour
• 1 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 227g butter
• 300g fine sugar
• 6 eggs about 50g each
• 170g buttermilk( I made the buttermilk myself by using 170g milk with 1Tbsp of lemon juice)
• 1tsp vanilla

Method:

• Preheat oven to 170°C, measure all the ingredients and sift all the dry ingredients together, get 2 round 8 inches baking pans and lined them with baking paper.
• Beat butter and sugar until light and creamy, then add eggs one at a time. 
• Add egg gradually, beating thoroughly after each addition. In between mixing, add some flour mixture to combine if the mixture started to curb. 
• At low speed add in the flour mixture alternately with the buttermilk.
• Stir until just combined and the mixture is smooth. Pour mixture into the prepared pans and bake at 170°C for about 35 minutes or until done.

To prepared the Cream cheese icing:

Ingredients:

• 170g cream cheese
• 40g butter
• 70g icing sugar
• 1 tsp vanilla

Cream together until light and creamy.

To prepared chocolate ganache:

• 130g chocolate 70% cocoa butter
• 130g cream
• 30g butter

Heat cream to simmering and add to chocolate, wait for a few minutes then stir to a smooth mixture. Add in the soft butter and continue stirring to combine well.



To assemble cake:
Slice each cake into 3 equal layers, so you will have 6 layers.

• Assemble it with different cream filling for each layer. 

• Cover the outside with a thin layer of chocolate ganache and keep it in the fridge for a few hours first before pouring a layer of warm chocolate ganache over it.
• Decorate with grated chocolates and raspberry.

Homemade Popiah Skin (Wrapper)

Homemade Popiah Skin (Wrapper)

Ingredients:
500g plain flour
1/2 tsp salt
450~480ml of water
Optional 1tbsp tapioca flour

Mix all ingredients together to form a wet dough. Leave in the fridge to rest overnight.
Note: Depending on your preference for a thinner/thicker popiah skin, adjust the amount of water in the dough. For thinner skin, ensure that the dough has more water content than a dough for thicker skin. Make sure that the dough is cold for easier handling (if not the dough will be more 'flow-y').
Heat the pan on low heat. Rub the dough onto the pan, creating a thin layer, like skin. When the edges have slightly separated from the pan, you can use your hands/tongs to pull the skin off the pan. Voila!

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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