Wednesday, January 30, 2008

Kueh Bangkit

This is one of my favourite local cookies. Must have it during Chinese New Year. I am sharing the recipe here for those who wants to try it.



Kueh Bangkit
300g tapioca flour
3-4 pandan leaves
20 gm margarine or soften butter
1 egg yolk
120g icing sugar
120 ml coconut milk
1/4 tsp vanilla powder

1. Fry tapioca with the pandan leaves over low flame until fragrant and light. Set aside to cool. Best to leave it to cool overnight or 1 to 2 days.
2. Sift tapioca flour and combine with sifted icing sugar and vanilla powder. Add margarine or butter. Beat egg yolk with the coconut milk lightly to combine yolk into the milk. Add the mixture into the flour. Knead until dough is pilable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
3. Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper).
4. Bake in a preheated oven at 170C for 15 mins or until it is lightly brown (not too brown). Cool it on a wire rack and store in an airtight container.


Yuri said...

Hi Hugbear, thanks for recipe. I have some tapioca left from an earlier unsuccesful round of KB. May be I should half your recipe and try again. For butter, do u mean to just rub in together with flour first before adding coconut milk? The other recipe I used was from Kitchen Capers, it doesn't use any fat at all :)

Hugbear said...

Hi Yuri, yes just rub into the flour mixture. Also, you can try to leave the cut out KB to sun a little while before baking or just leave it aside to air for a few hours before baking. This process will make your KB have a melt in the mouth texture and also it will not make your KB puff up a lot during baking and thus making it out of shape.

Another recipe that you could try is Florence's KB. Her recipe cream the margarine with the icing sugar together first then add the rest. That is also a good recipe.

Sweet Jasmine said...

its been a long time since i make kueh bangkit coz it did not turn out well...but i make some pineapple tarts and london almond instead....your kueh bangkit loks so pretty and neat..

Busy Mummy said...

Harlo, can i use the mixer to cream it?

yr recipe sounds good but i scared i dun noe how to make becuz i not vy good at such stuff

Hugbear said...

No need to use mixer. Just use hands can already.

Busy Mummy said...

thanks...will try it.....another stupid question from long to fry the flour and also can use those packet coconut cream..if use cream then how much and must mix wif water..if using fresh coconut it those type buy from those market stall...nowadays seldom see stalls selling, right?

Hugbear said...

Busy mummy, fry until the flour is very light rough estimate is about 30 mins and more over very low flame. You can use either the box type of coconut milk or freshly squeezed type. Not a problem.

Unknown said...

Hugbear, what do you use to make the markings on the kueh bangkits?

Anonymous said...

Can I bake the flour instead of frying it?

Anonymous said...

Hi hugbear

Happy Prosperous to you n family!

Like to try a few cakes receipe posted by you, but can i ask for butter cake, pandan chiffon cake, cotton spongecake, what is the size of your baking tray?

do i need to motify the ingredients to more if i baking in a bigger tray or lesser ingredients if using a smaller tray?
Thanks alot!

Hugbear said...

Hi Chris, I use this metal pincher that has zigzag pattern at the end. If you ask the shop assistant for a KB pincher, they will know what it is.

Anonymous, yes you can use the oven to bake the flour. Baked it very low temp for at least 30 mins and remember to stir occassionally.

On the question abt the size of my tray, I normally use a 22cm chiffon pan and a 8 inch pan for my cakes. For the butter cake I use a 9 inch.

Yes, make 1.5 or 2 recipe if you want it in a bigger tray. Remember to adjust baking time too.

Anonymous said...

Hi hugbear

nice for ur reply w the sizing.

can i jus check w u for the jelly, the colourings we jus add 1 drop?
bought the "red man" cherry colouring(red colour) and the "bake king" brand,green in colour but is 'pandan paste' is it right?
IF not, what can i made w the pandan paste?

Hugbear said...

For the jelly, if you want very light colours, just 2 to 3 drops of colour is enough. For green colour, you should use normal green food colouring and not pandan paste. Use the pandan paste for pandan cake, pandan chiffon or kueh that needs pandan paste.

Anonymous said...

Sucess! Sucess !I combined your recipe with Florence's.I got the melt in the mouth texture! This is the first time I am baking KB.Thanks Hugbear.

Anonymous said...

Hi Lee Lee,
Gong Xi Fa Cai! Thks for this wondeful kuih bangkit recipe. This yr I tried making using cookie cutters for the 1st time. So happy tht the cookies were light n melt in mouth texture! :)


MamaFaMi said...

I love kuih bangkit!

crazyoverbaking said...

Hi I tried a few KB recipes. All called for the coconut milk to be cooked with the sugar and pandan leaves. I have not succeeded in getting the melt in the mouth taste yet. Does your KB melt in the mouth.

Anonymous said...

This recipe is AMAZING! Tried it once, succeeded, everyone loved it! Including my sister and she is one tough nut to crack when it comes to baked goods. Thank you! Will definitely do it again real soon.

Anonymous said...

Dear Hugbear

I would like to verify the step with you before I start to make, first to fry tapioca with pandan and leave it overnight for 1 to 2days and then use the overnight tapioca flour to sift and combine icing sugar etc?

Where should we put the tapioca for overnight?

For Crystal Prawn Dumpling
What to you mean by 3 water chestnut (minced)? Tks

Elizabeth said...


How long can i keep the fried tapioca flour ? After i fry for 30 mins, will the flour change to a slightly brown colour ?


Hugbear said...

Leave the fried tapioca flour in a container to cool down overnight or for a few days. Then sift the tapioca flour to get rid of any pandan inside. Use flour and other ingredients and mix together to get a dough.

For Crystal Dumpling, minced the waterchestnut and add into filing.

Hugbear said...

Hi Elizabeth, you can keep the flour for 1 or 2 weeks it should be ok. Since it is being fried over very small fire, the colour does not change. The frying only makes the flour very light.

sunshinejoy said...

Hi hugbear,

I tried your receipe and the kueh bangkit turned out well. they melt in the mouth. just wanna say "THANK YOU"..

Anonymous said...


I want to learn to make this weekend... One stupid question.. do i need to put water when frying the tapioca flour? Thanks for sharing...

Hugbear said...

Hi Sunshinejoy, glad that it turned out well. Well done.

Hi Anonymous, no need to add water. Must fry in a dry wok or frying pan.

Anonymous said...

Hi Hubbear
I tried ur receipe and the taste turn out great. However, the end results was rather fluffy and hollow. I am using Microwave Oven, and set to conventional bake.Then, the biscuit stick to the plate.Can you advise why is that so?

MsCake said...

Hi Hugbear

If I start baking this KB now, can it last till the CNY period as we do not put in preservative.



MsCake said...

Hi Hugbear

Sorry, forgot to ask you earlier whether we can use vanilla essence to replace vanilla powder or can totally omit it.

Hope you can advise. Thanks.

Anonymous said...

Hi Hugbear,

I wana try your recipe but couldnt tell if there was a difference between Tapioca starch & Tapioca flour..I couldnt find Tapioca flour in the oriental supermarket at all...


Stephanie said...

Dear Hugbear,

Just finished baking the kueh bangkit, it turns out to be very nice, melts in the mouth!

Thanks for sharing your recipe.


Related Posts with Thumbnails


Add it to your blog