Friday, January 21, 2011

Easy Kueh Bangkit (Pandan)

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This is my 2nd time baking this Kueh Bangkit. This time I add in coconut milk and pandan juice. Since it becomes soft dough, I mould it with piping mould. These kueh bangkit is more flavourful than the early version, Easy Kueh Bangkit. If you prefer plain (white) just omit the pandan juice.

Source : HomeKreation
Ingredients : yield around 110 pieces
100g margarine (butter)
80g icing sugar
1/8 tsp salt

1 egg
50ml coconut milk
1tbsp pandan juice
*mix egg, coconut milk and pandan juice. Set aside.

2 cups cornflour
1 cup tapioca flour
* sift all flour, set aside

Some red diced cherries for decoration

Methods:
1. Cream butter, sugar and salt till light and creamy. Add in the egg mixture slowly and beat till well incorporated.
2. Fold in all the sieved flours and mix till well combined.
3. Spoon the batter into piping mould. Pipe on lined baking trays. Top with dice red cherry.
4. Bake at 170C for 10-12 minutes.

I'm submitting this to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011).

7 comments:

  1. Beautiful bangkit cookies! I love the shape & colour of your cookies.

    ReplyDelete
  2. Nice, but these are not that dry and floury compared to the traditional ones, right?

    ReplyDelete
  3. J3ss kitch3n, DG
    Thanks for your comments.

    wendyywy
    This "easy" version not as same as the real kueh bangkit. Since I'm lazy to fry the tapioca flour, this version is good enough for me :D

    ReplyDelete
  4. I've read of one version that doesn't need to fry, but just microwave the flour

    ReplyDelete
  5. Too bad.I don't have microwave.

    ReplyDelete

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