Monday, January 16, 2006

Kueh Bangkit

I had been following the discussion on this Kueh Bangkit recipe at Ching"s blog. With the step-by-step guide, it emboldened me to give this a try. Because I do not have a microwave oven to heat up the flour and was too lazy to fry the flour in the wok, I simply baked the flour and some cut pandan leaves in the oven at 160 degree Celsius for about 35 minutes, stirring with a wooden spatula at about 10 minutes intervals. My dough was quite dry and I had to add in some extra coconut milk and about an extra teaspoon of melted butter to knead into a pliable dough. After that, I followed Jaschin's example by letting it rest for 30 minutes before proceeding with the next step. The dough was very easy to manage and I only needed to flour the roller and the board lightly to roll out my dough. There was no difficulty in cutting with the cookie cutter as well. I ran out of parchment paper and I remembered my mum's method of greasing the cookie tray while baking her Kueh Bangkit last time, so I simply did that as well. I baked mine at 180 degree Celsius for 20 minutes. When it was done, I gave a light tap to the tray and all the cookies popped out swiftly.

Verdict? My Kueh Bangkit is the crispy and not exactly the melt in the mouth type. The smell is also not that fragrant compared to those my mum baked decades ago becasue she used fresh coconut milk. Though it might not be the melt in the mouth type, I am delighted with the taste. I will continue to follow all discussions on the baking of Kueh Bangkit so that by next year, I hope to perfect it. Hmm.. have to be next year because I have other plans in the coming days.



Note: If too lazy to cut the dough with cookie cutter, can simply roll into balls and flatten with a fork. See the round cookie in the centre? Not bad right? *lol* Naughty Tazz sharing lazy tip here.

18 Comments:

  • At Monday, 16 January, 2006, Blogger Angie said…

    Tazz, nice kueh bangkit. The flower shape so pretty :)

     
  • At Monday, 16 January, 2006, Blogger Jas said…

    Eve,
    Nice kuih bangkit! I wonder those chilled coconut milk from NTUC would smell better than the carton or tin coconut milk? Of course can’t compare with the fresh coconut milk. Eh so resting the dough works?

     
  • At Monday, 16 January, 2006, Blogger Lazyg3r said…

    *applause* Tazz is getting more adventurous!! I remember my kueh bangkit last year, also crispy not those melt-in-your-mouth type.

    Long time no see you online, miss chatting with you leh.

     
  • At Tuesday, 17 January, 2006, Blogger Little Corner of Mine said…

    Well done on your kuih bangkit! :)

    To my knowledge, you are not supposed to rest the dough. The dough will dry out if you do that. My dough is soft and a bit sticky. I even have to cover one half of the dough with wet paper towel while working on the other half to prevent it from drying out.

     
  • At Tuesday, 17 January, 2006, Blogger Tazz said…

    Angie, when I saw other's Kueh Bangkit so puffy, I feel so malu. *lol*

    Jas, I used the Ayam brand carton coconut milk. *thumbs down*

    Judy, Kueh Bangkit is my family's favourite, so, after much consideration, I gave it a try. Chat? I just chatted with Sifu Josh last night. *lol* We will have a good chat once I am free, k?

    Ching, I think there is no harm because I remember my mum made large quantities last time. My poor sis had to roll and cut the dough non-stop. From the first cut out dough to the last pc everyday, it took about 4 hrs. She put the dough in a big pot with a lid. I covered my dough with a plastic sheet while resting it.

     
  • At Tuesday, 17 January, 2006, Blogger Jas said…

    I have not tried other brand except the “Kara” brand carton coconut milk.

     
  • At Tuesday, 17 January, 2006, Blogger jadepearl said…

    Love the kuih bangkit! Very pretty and cute!!!

     
  • At Wednesday, 18 January, 2006, Blogger Fonia said…

    Vy pretty KB leh! Yo... After seeing u ladies KB hor, I'm so tempted to try it!

     
  • At Wednesday, 18 January, 2006, Blogger Little Corner of Mine said…

    Tazz, luckily you covered yours with a plastic wrap, if not, it will turn dry and crumbly. It happen to me once and I have to add in some coconut milk and re-knead it.

    So, are you going to attempt the tedious pineapple tarts? :P

     
  • At Wednesday, 18 January, 2006, Blogger Tazz said…

    Jas, I have tried two brands so far, both recommended by KC.

    Thanks Jadepearl & Fonia. Fonia, we are such bad influence. *lol*

    Ching, baking pineapple tarts now! I have already popped a few tarts into my mouth. *lol*

     
  • At Thursday, 19 January, 2006, Blogger Jas said…

    *Beware* Josh’s pineapple tarts are extremely addicted. LOL

     
  • At Thursday, 19 January, 2006, Blogger Tazz said…

    *rolling up the sleeves* Jas, give me his address, if I put on much weight, going to humtam him for coming out with such addictive recipe. *lol*

     
  • At Thursday, 19 January, 2006, Blogger culinary said…

    your bk is so beautiful shaped, its a good try making your own kueh bangkit.

     
  • At Friday, 20 January, 2006, Blogger Tazz said…

    Jingle, my BK has lots of room for improvement. :P

     
  • At Sunday, 29 January, 2006, Anonymous Fran said…

    Hi! I stumbled upon your blog while looking for a Kueh Bangkit recipe and through your site, discovered some of the other sites you have linked to. I decided to give your recipe a go because your KB did not puff up (like Ching's) and all the KBs I have had before have never been puffed up. I must say that my attempt was a success. As you said, they are not so fragrant as those you have tasted before. I tried microwaving the flour for 1 min but there was a funny smell so I took it out and put it in the oven like you said. Don't know if it is because I was using frozen pandan leaves or not, but the pandan fragrance was not so strong. In any case, the KBs were very easy to make and good to eat. I needed 125ml coconut milk in all. Thanks & Happy New Year!

     
  • At Monday, 30 January, 2006, Blogger Tazz said…

    Happy New Year!

    Fran, everybody wishing for the puffed up KB and you are the opposite. *lol* I don't think the less fragrant flour has anything to do with frozen pandan. I used fresh pandan but the smell wasn't as strong. As I munched on my KB last night, I felt that it tasted not bad afterall eventhough the melt-in-the-mouth feel wasn't there.

    Josh's KB puffed up nicely (http://gan55.livejournal.com/#entry_69764) and he said it's the melt-in-the-mouth type. He used Lee Lee's recipe (the original which Ching had inadventently modified). He baked his flour for one hour though.

     
  • At Tuesday, 31 January, 2006, Anonymous Fran said…

    Hi Tazz,
    what I don't understand is, if the KB is supposed to be puffed up, how can you see the design pinced onto it?? The KBs I am used to are not made in a mold. The design in made using a pincher - I think I saw a picture of the pincher somewhere in one of the other blogs. If the KBs are meant to puff up, then the design will disappear. I guess there are two types and it is just a matter of what you used to eat when you were growing up. I shall try to bake the flour longer next time - I guess that will be next year! Perhaps in the meantime, someone will perfect the recipe.

     
  • At Wednesday, 01 February, 2006, Blogger Tazz said…

    Fran, my mum made KB to sell when I was a kid. She did not pinch the KB, so I think pinching is optional. Her KB was the melt-in-the-mouth type. According to my sis, who used to help her last time, she said one could judge whether the KB was the melt-in-the-mouth type just by looking at it. The type which is puffed up and has slight natural cracks on the surface (and melt-in-the-mouth) is what she terms as good KB. Too bad, my mum couldn't recall her recipe anymore except to tell us that she used one kati of flour with one coconut... *lol*

    In the meantime, we just wait for someone to perfect the recipe. If I am not too lazy, maybe one day I will buy the fresh coconut to experiment again, but but but, dunno when. *lol*

     

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