I alway loved to eat Kuih Bangkit but do not know how to bake. Saw this recipe on Little Corner of Mine. The recipe works. Must really appreciate and thanks these bloggers, sometimes those cookery books dont show so much detailed baking/cooking.
Before poking holes on dough.
After poking holes on dough.
Ingredients:
2 1/2 cups tapioca flour/tapioca starch
1 Tbp. melted butter
1 egg yolk (from large egg)
1 cup icing sugar
120ml thick coconut milk (or coconut cream)
Method
1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. (You can fry the flour in the wok if you don't have a microwave.) Microwave extra tapioca flour for standby (to flour the surface) and kneading purposes.
2. Sift tapioca flour and icing sugar in a big bowl. Add melted butter, yolk & coconut milk. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
3. Roll out the dough on lightly floured surface to about 3mm thickness. Cut into shapes with a cookie cutter (Or you can use the kuih bangkit mould (this required longer baked time). Arrange on lined baking tray and bake at 350'F or 180'C for 15 minutes. It will puff when baked.
My finished Product.
Note: I followed the exact measurements and I roll mine not too thick and cut it with a cookie cutter with no patterns. Then I used a fork to poke some holes on the kueh bangkit. My kuih bangkit did not puff when baked, I think it could be due to the holes that I poked. My dough is just right, no need to add extra flour or milk. Very good. But after all these baking, the whole kitchen table very messy (lol).
Photo Source: alicecozycorner
Recipe Source: http://belachan2.blogspot.com/2006/01/kuih-bangkit.html
Step By Step : http://belachan2.blogspot.com/2006/01/step-by-step-kuih-bangkit-guide.html
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