Comments on: Chinese New Year Goodies – Kuih Bangkit or Kueh Bangkit http://www.haveyoueaten.net/2008/01/14/chinese-new-year-goodies-kuih-bangkit-or-kueh-bangkit/ Food is our passion - come read our recipes and reviews Fri, 12 Mar 2010 13:50:02 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Cooking Mom http://www.haveyoueaten.net/2008/01/14/chinese-new-year-goodies-kuih-bangkit-or-kueh-bangkit/comment-page-1/#comment-3221 Cooking Mom Wed, 14 Jan 2009 03:49:18 +0000 http://foodie.parisbeaverbanks.com/2008/01/14/chinese-new-year-goodies-kuih-bangkit-or-kueh-bangkit/#comment-3221 Ingredients: 500 gm. Tapioca flour 220 gm. sugar 250 gm. coconut milk 3 egg yolks Pandan leaves - cut into pieces and dry it Method: (1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead. (2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended. (3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look. (4) Roll out dough and cut with a cookie cutter. (5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown. Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks. Ingredients:

500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves – cut into pieces and dry it

Method:

(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 – 25 mins. Cookies should be whitish in colour and not golden brown.

Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

]]> By: pablopabla http://www.haveyoueaten.net/2008/01/14/chinese-new-year-goodies-kuih-bangkit-or-kueh-bangkit/comment-page-1/#comment-451 pablopabla Mon, 14 Jan 2008 02:09:56 +0000 http://foodie.parisbeaverbanks.com/2008/01/14/chinese-new-year-goodies-kuih-bangkit-or-kueh-bangkit/#comment-451 My mum told me she made this a lot when she was a girl :D Tapioca flour is used, isn't it? My mum told me she made this a lot when she was a girl :D Tapioca flour is used, isn’t it?

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