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Thursday, 12 February 2015

Kueh Bangkit (Coconut Cookie)

This recipe uses a combination of tapioca and sago flours, with a small portion of coconut cream powder to enhance the coconut aroma in the cookies.
I have tried using pure tapioca flour and sago flour. The former seemed to make the cookies slightly harder, while the latter crumbled easily and taste a bit plain. So a combination of both flours give the cookies a firm crust, yet melt in your mouth texture Y(^_^)Y

Yield: 55 pieces of 2-cm cookies

Ingredients 

150g tapioca flour
90g sago flour
2 pandan leaves, cut into short strips
70g icing sugar
10g coconut cream powder
100g coconut cream
1 egg yolk

Direction 

1. Mix tapioca flour and sago flour in a bowl.

2. Pour the mixed flour and pandan leaves into a rice cooker. Start the "ultra quick cook" function for about 35 minutes. You may use normal rice cooking function, the only difference is it takes a longer duration.
Stir once every 10 minutes to facilitate moisture to escape.


At the end of the process, the flour will become very light and loose.
This step is essential in making a melt-in-your mouth cookie.

3. Remove the pandan leaves and allow the flour to cool down before keeping in a plastic bag. Usually we let the flour rest for 2 days before using it.


4. Take 200g of the mixed flour from (2) and mix with icing sugar and coconut cream powder. Stir with a hand whisk to loosen the flours.
Keep the remaining flour for dusting purpose.

5. Sieve the mixed flours to remove any coarse grains.

6. Take 80g of the coconut cream to mix with an egg yolk and salt.
Keep the remaining 20g of coconut cream for adjusting the dough moisture later.

7. Pour the coconut-yolk mixture into the mixed flour and mix well.

Add in a small quantity of coconut milk to adjust the dough into a pliable one.

8. Use your hands to knead the dough into a smooth dough. Cover and set aside for 30 minutes.



9. Take a small portion of the dough and roll it out into about 0.8cm thick.
I find using just the ball of my palm to press the dough into an almost even thickness is easier than using the rolling pin.

10. Cut the dough with a cookie cutter, twist slightly and knock out the cut dough.


11. Arrange the dough over a lined baking pan.

You can pinch some patterns over the surface of the dough, or just leave it plain.


12. Bake in a preheated oven set at 170 degree Celsius for 25 to 35 minutes, place at middle rack. 
The baking time varies depending on the moisture content of the dough. When the dough starts to turn brown at the base or the edge, turn off the oven and let the cookies stay in the oven for about 5 minutes to dry up the interior of the cookies.


13. Allow the cookies to cool down thoroughly before keeping in an air tight container :)


The interior of the cookie should be dry. The cookie should be firm enough to hold between your fingers but crumble easily inside your mouth :)


Year 2017 bake - used a small leftover dough to shape a mouse :)



12 comments:

  1. Hi
    I did leave a comment but no seeing it post here.
    My question is, what s sago flour. I m never heard of sago flour in the US
    What should I replace sago flour for? Thanks

    ReplyDelete
    Replies
    1. Hi Jp, frankly I've never seen a sago, but only its products. It's not easy to find it here in Singapore too. It's okay to use tapioca flour entirely. In other words, you can use 240g of tapioca flour in total without sago flour :)

      Delete
    2. sorry.. Haven't get back to say THANKS till now. Thanks so much.

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    3. Haha, that's mark the return of your re-visiting to this recipe 😊

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    4. i'm following on FB.. I guess since I posted here and totally forgot to ask you the question...until i saw your post on FB, And leading me here.... OMG.. Feel so bad.. But anyways, thanks again. Always love your baking.

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    5. Haha, that's okay 😊 There are so many social media around, I think it's common that we forgot where and when we left a comment 😄

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  2. Hi, just mix the egg yolk and coconut cream together? Don't have to beat until pale? I made this kuih bangkit 4 times already this year and yet to achieve the best result. Your recipe gives me hope again :D

    ReplyDelete
  3. Hi, yes, I didn't bear the yolk and coconut cream mixture to pale, just mix well can already.
    You're are a very diligent Kueh Bangkit baker :)
    Hopefully, my recipe won't fail your expectation ^^
    I find the biscuit tasted nicer on the next day. Happy baking :)

    ReplyDelete
  4. Tried to bake kueh bangkit last year but it wasn't successful. Will try your recipe this year.
    Can I omit the coconut powder cream powder?

    ReplyDelete
    Replies
    1. Hi Alden, yes, you can omit the coconut cream powder, which only serves to enhance the coconut taste. You would have to adjust up the tapioca powder or coconut-egg mixture accordingly. Happy baking :)

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  5. How did u remove the cut out dough from the mat?, after dusting with flour. It's still very difficult to remove from the mat.

    ReplyDelete
    Replies
    1. Hi, the mat I used has a matt surface, not easy for the dough to sticky to. In fact , it is a thin chopping board I bought from Daiso. Before you lift up the dough, try to twist the dough cutter a little, like loosening a knob. This will help to dislodge the dough from the work top. Hope this helps :)

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