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.