(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.
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.
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.
K
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.
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!!
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.
