Sunday, January 21, 2007

Kuih Bangkit (KB)

I came across this recipe last week at this blog. It looks easy and so thought i would put it in my Chinese New Year cookies-to-do list hence i had try the recipe today.

It was a nightmare. Ching had made it look so easy plus she even post up a step by step guide but mine still doesn't come out as described in her post. The look of my cookie seems ok but the cookie taste crispy on the outside and somewhat soft inside? I don't have the "melt-in-the-mouth" feel le. Where did i go wrong?! Or is this how it suppose to taste like?

Jas's KB also look ok using the same recipe le...

After following Ching's recipe, i found my dough too dry and i had to add in at least about 80 ml more of the coconut cream...



Anyway, this is the method

Ingredients:

2 1/2 cups of Tapioca Flour/Starch
1 tbsp butter, melted
1 egg yolk (from large egg)
1 cup icing sugar
120 ml coconut milk (or coconut cream)
3 pieces pandan leaves (optional)


Method:
1. Fried and cook the flour with pandan leaves till soft and fluffy, prepared extra for dusting the table or board. leave to cool
2. sifted cool flour and icing sugar in a big bowl, add in egg yolk, melted butter & coconut milk (cream)
3. Knead the mixture till pliable & then roll the dough out onto lightly floured table & cut out with cookie cutters.
4. Bake in pre-heat oven at 180 degree celcius for 15 mins to 20 mins (can be up to 30 mins depending on the cookie colour).


There, sounds easy right? i don't know where i got wrong lo... But please, don't let what i said stop you from trying the recipe though. It was probably a mistake i make somewhere along the way -_-" or i just didn't grab the baking time right

never been so tired from baking cookies before -_-" Took me roughly 4 hours to do this. Lei shi le!

On a side note, i had lined my baking trap with aluminium tray because i found that using a cookie sheet cause the bottom of my cookie to stick

4 comments:

Anonymous said...

I think you definitely added too much coconut cream. That's why your dough was wet and when baked, it's soft inside instead of dried. The inside has to be dried to produce melt-in-the-mouth texture. The most liquid you has to add is more like 1 or 2Tbp., not 80ml.

If the dough breaks when rolling, it's okay, just reroll it.

Your KB do look good though, too bad it's not melt-in-the-mouth.

Anonymous said...

sing ying...

wahh...1tbp or 2tbp..and 80ml is damn alot diffent wo..hmm..when i go back i also want to try that out..

i like Kuih bangkit le... :)

Sze Wei

Sing Yin @ Serene said...

haha. i saw my dough very dry ma...
so keep add and add and add to get the same consistency as tang yuan...
=P i tot the dough texture is smtg like tang yuan de ...

yuan lai wo chuo le

ClearTear said...

i use only 100ml of coconut cream, i add a little more as i knead 1 teaspoon by teaspoon.

It look dry but if u continue to press the flour in, it will blend, its just that its not well mix yet.

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