Because this CNY goodie is Mr Loh's favorite, I attempted to make this many years ago but failed terribly. Thanks to the Facebook group I joined, someone tried out this recipe and commented that it was really good and has that 'melt-in-your-mouth' texture, which is an important aspect to the success of this cookie.
So thanks to fatboo numerous experiments on his recipe, I successfully produced an extremely fragrant and melt-in-your-mouth kueh bangkit that MIL also approved (she hardly approves anything)!
Even though everyone thinks its difficult to make, I think it's actually fair simple to make, just that its a little time-consuming - you need to fry the flour, wait for it to cool down etc. And handling the dough was a little tough because it's wet, but the end results was very satisfying! This is definitely a recipe to keep and bake again for the next CNY!
Kueh Bangkit
(This recipe says it yield 200 - 300 bangkit, but because I cut out a thicker bangkit, I only managed to yield about 200 bangkit)
Ingredients
800g Sago flour
12 Pandan leaves
240g Coconut cream (Ayam Brand Pure/Premium Coconut Cream)
200g Icing sugar
3 Egg yolks
In this recipe, you need to fry more of the Sago Flour because some will be used for flouring the pastry board & bangkit cutter. Prepare at least one day in advance as the flour needs to cool down completely before you can use them
On initial frying, the flour will be lumpy & hard to stir. After 10 mins of frying it becomes a little lighter. Towards last part of frying, the flour will become dry & flies up when stirred, which indicates that it is ready
- Wash Pandan Leaves and wipe with paper towels till very dry, then cut into 2” lengths
- 800g Sago flour: In a big wok, dry fry over low heat for 10mins, stirring all the time with a slotted spatula
- Add cut pandan leaves & continue to fry for about 10mins till flour is light & the leaves are dried & crinkled
- Spread the Fried Sago Flour in wok & leave to cool completely (preferably overnight)
- Sift it & then store
- Hand whisk coconut cream and 100g of icing sugar till sugar is dissolved and mixture is semi-greyish thick sugary solution.
- Whish egg yolks and remaining icing sugar till creamy white and sugar dissolved.
- Lower speed and add in coconut sugar solution, whisk till well mixed.
- Add in 560g sago flour and mixed till well combined. (Pastry will be very sticky and quite hard to handle but it's ok).
- Cover with a piece of wet cloth to prevent pastry from drying out and then leave the dough aside.
- Set aside remaining sago flour to dust the work top and to flour the kueh bangkit cutter. Line pastry board with a piece of cling wrap.
- Use a cake scraper to cut out a small portion of the Sticky Pastry, sprinkle a little Fried Sago Flour over & knead in, adding the Flour in tiny amounts till pastry is smooth, soft & pliable.
- Flour worktop & place pastry on it. Cover pastry with another piece of cling wrap & using a roller, roll dough out to 3mm thickness.
- Use floured bangkit cutter to cut by pressing into pastry.
- Place cut-out bangkit on trays lined with baking paper, spacing them slightly apart as they will spread slightly during baking.
- Pinch desired designs on the bangkit (optional step).
- Mix the remaining rolled out scraps of pastry with another small portion of the sticky pastry, knead them together & if still sticky, then knead in a little more of the fried Sago Flour. Repeat the rolling, cutting & pinching process.
- Bake in pre-heated oven at 160ºC for 10mins to set the design.
Then reduce temperature to 130ºC & continue to bake for a further 20mins or till Bangkit is very light beige in colour.
