Foodie

Saturday, February 11, 2006

Kuih Bangkit

There are recipes and recipes of Kuih Bangkit and what is the expectation of it. It should melt in the mouth and the fragrance and flavor of coconut should be present. Sweetness is to each his own but i found out from my tweeking of recipes that too much sugar in recipe will give the cookie a crispy texture. I started with Little Corner of Mine recipe (thank you Ching)and since i have tasted her finished product, i tweeked by adding 25 gm of coconut powder with pandan flavor, in hope that that the powder will enhance the coconut and pandan flavor. Whenever i cook with coconut milk, i love to add a pinch of sslt. Half of the dough could make a tray of pretty good cookies but i felt it was too crispy and added 1/2 an egg yolk to the remaining dough. The result was promising. Thinking that i have found what i liked, decided to make a new batch with 2 egg yolks which tasted very good but somehow the cookies spread wider. What happened was, i had used 15 gm of coconut powder therefore the dough was much softer. I now prefered this texture and made another batch, this time using a smaller cutter. The cookies came out perfect but oh no, the melted butter is still sitting on the counter. Conclusion is, i could omit butter and return to traditional but i still have crispy cookie although eventually it melts in the mouth.

I remembered that Florence from Do What I like did have a recipe for this cookie. I made them and it was what i wanted except that i would have prefered it to be a little sweeter. Thank you Florence for sharing.




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Ingredients:

225g tapioca flour
3 pandan leaves cut into small pieces
30g margarine
65g icing sugar
1 egg yolk
75ml – 90ml coconut milk
a pinch of salt

Method:

1. Line a large pyrex bowl with greaseproof paper, microwave the flour and pandan leaves on high 1 min at a time for 5 times, stirring every minute.

2. Set aside, cool completely before using.

3. Cream margarine with sugar and yolk till sugar dissolves.

4. Add in 75ml coconut milk and mix well.

5. Add flour to mix till a non-sticky dough is formed. If dough is too dry, add more coconut milk but add 1 tsp at a time, otherwise, dough may be too sticky. Leave dough to rest covered with a damp cloth.

6. Take a quarter of the dough and roll dough on a floured table to 3/8 inch(this thickness is necessary to obtain a nice size cookie)and use cookie cutters to cut into shapes. Using a pincher to pinch desired designs. Alternatively wooden moulds can also be used and that omits rolling the dough.

7. Baked on lined tray in preheated oven at 300 f convection for 15 mins. Cookie should not brown.

8. Remove to cool completely before storing .


Serves

129 comments:

tez said...

Lily,

its very yummy, and yes it melt in the mouth. made this at 12.00am, sound a bit crazy, but i couldnt wait!. thanks

Anonymous said...

Hi,Lily
I am a bit confuse about the tapioca flour.I only found Tapioca starch wording in the packaging.Is it the same?I had used the tapioca starch in making the Kuih Bangkit but fail.Is heating the flour is important?Please help!Thank you

lilyng said...

anonymous

tapioca flour = tapioca starch.

when you say failed, what did you expect?

the heating of flour in the microwave i to remove moisture from the flour and the less moisture there is in this recipe gives you a lighter and fluffier cookie

Anonymous said...

Hi lily,
Thanks for your response.The word failed in my previous comment mean that the kuih bangkit I made is kind of like too hard and it don't have kinda melts in your mouth.I will try it again...Thank you for the advise.

lilyng said...

anonymous

when it is too hard, it means that too much coconut milk is used. you might not have to use all the milk. start with half and use one tsp at a time until the dough can be combined.

Anonymous said...

Lily,
It's me again from New Jersey. For the biskuit Bangkit. can I use tapioca starch instead Tapioca starch? what is the difference?

lilyng said...

anonymous

Tapioca starch is tapioca flour. in malaysia it is called tapioca flour and here in the states is tapioca starch.

Jane said...

Hi lily, I tried using the mould to get the shape that resembles the ones in your photos but always failed. Is there any tips on how to get the dough out from the mould?

lilyng said...

jane

be generous with the dusting of the moulds.

Cheryl said...

Hi Lily,
Thanks for the recipe. It turned out great! Tastes just like CNY =) Of all the Chinese New Year cookies, I miss this one the most.

Anonymous said...

hi Lily,
I hope you get to read this comment as I cannot email you. I was wondering how small shld i cut the pandan leaves and shld i take them out after they have been microwaved with the flours?

lilyng said...

anonymous

i like to cut the pandan leaves into 2 - 3 inches and when the flour is cooled, would sieve the flour together with the leaves and then discard the leaves

Anonymous said...

Ho Lily,
I have tried both the kueh bangkit and the lemon orane chiffon cake on your website and need your advise.
first of all, my kueh bangkit was a little hard and did not have the melt in the mouth texture. does it have anything to do with the fact that my dough was crumbly? is it becuz i added the flour without completely cooling it? please advise as would like to try again.
i tried to post this coment in the lemon orange chiffon column but it was unsuccessfu. please kindly advise. i have tried the recipe 3 times but each time the cakes that came out was not light enough. also one of the times, the top of the cake was sticky too. pls kindly advise as i would like to bake the cake again. thanks

lilyng said...

anonymous

i have noticed that this kuih turns hard if there is too much liquid(coconut milk) and sugar. the dough should not be crumbly, it should be able to bind and to be kneaded into a smooth dough. Try adding in more shortening/margarine.

Serena said...

Hi Aunt Lily,

I was looking all over the internet to try to see why my kuih bangkit turns out hard and I am so glad I remembered to check your blog, you always have such good information! Anyway, thanks for your tip on using too much coconut milk and sugar in the tapioca flour. I am also wondering if kneading can cause the kuih to be hard? I had to knead to mix in the liquids properly so was wondering if i overdid it. Or do I just roll it out once I can gather up a pliable workable dough after mixing? Really appreciate your thoughts and experience.

PCJ said...

hi lily! my friend and i tried out this kuih bangkit recipe. it was delicious! we are planning to bake another batch. We were wondering how long must we leave the dough to rest?

lilyng said...

serena

i like to knead the dough until it is smooth. kneading will not make the cookie hard and the adding of a little fat did the cookie alot of good.

lilyng said...

pcj

the dough need to rest so that the flour can absorb the liquid added. just 30 minutes will do and it did to be covered up.

PCJ said...

Thank you Lily!

Anonymous said...

hi lily...HELP! i tried chings recie for kb and it was a failure. it was worse than when i used yours..(the result when i used ur recipe, it tasted like kb only a little hard) but when i used ching, it looked exactly like the pic in her blog but after baking it, it was crispy on the outside but chewy on the inside. i returned it to the over for another 10 mins and it turned brown and hard! i would like to try again but am afraid i have to throw away another batch of kb, pls kindly advise.

lilyng said...

anonymous

since it is ching's recipe, i think you should refer to her and it has been a year ago since i made them, i can't even remember what is the recipe. like i said in my text, i found that her recipe made crispy kb and i had to tweak with more egg yolks

Katie said...

lily what happens if i leave out the pandan leaves?

Serena said...

Hi Aunt Lily,

Thank you very much for your comment. I will definitely heed your advice to add bit more fat to the dough.

lilyng said...

katie

it will not affect the texture or taste of the kuih bangkit. the pandan leaves used was to enhance some fragrance into the tapioca flour

mentalpr0b said...

can i check with you 300 F is how any degrees celcius?

lilyng said...

mentalprOb

according to http://www.onlineconversion.com 300 f = 148.8888889 celsius.

use 150 c.

Ewa's corner: milk & pumpkin said...

Hello Lily!
I am dying to bake those cookies from your recipe and I have almost all of the ingredients. ALmost cause... I can not buy pandan leaves in the place I live. Can I substitute it with something or maybe I could just omit this ingredient? I know that in many recipes pandan leaves are to give a lovely green oclour and probably fragrance too.

lilyng said...

ewa

frying the tapioca flour with pandan leaves is to rid the musky smell and give fragrance to the cookies. A good kuih bangkit should be very white but you could use vanilla or whatever flavor, it will kick up a notch - the texture of melt in the mouth will still be there.

chrissy said...

Hello Lily,

I baked them first time, they are very nice and soft.
Thank you for the recipe

Anonymous said...

Hi Lily, I chanced upon your blog looking when looking for a recipe on gingko nut with beancurd sheets; and I loved it ever since.

Do you by any chance have the recipe for cheese kuih bangkit? I fell in love with it having tasted it from a food sale some 2 years ago, but I couldn't seem to find the recipe anywhere.

-agatha (singapore)

Agatha Goh said...

Hi Lily,
I chanced upon your site when looking for beancurd with gingko nuts recipe and I loved your site ever since.

Do you have the recipe for cheese kuih bangkit? I fell in love with it after having tasted it in a CNY food sale but I had not been able to find the recipe anywhere on the web.

-agatha

lilyng said...

agatha

i am afraid i am from the old school and have a passion for traditional recipes. i have not eaten kuih bangkit that has cheese in it and perhaps you can try making them sub the margarine with cream cheese. get back to me and tell me if tasted like what you ate. I would also suggest using heavy cream then coconut milk to enhance the cheese.

Anonymous said...

Hi lily,

I only have a toaster oven, will I be able to bake these using it? Thanks

lilyng said...

anonymous

i would suggest that you make the roll out and cut with a cookie cutter as these are more even in size and the toaster oven might do the job. do not put the cookies to close together.

Anonymous said...

Hi Lily,

Can I use normal flour to dust the mould?

lilyng said...

anonymous

why would you want to dust be normal flour when you have so much more tapioca flour leftover for dusting? I would suggest you use tapioca flour for dusting too.

Anonymous said...

Hello Lily,

Is there a substitute for tapioca flour?

lilyng said...

anonymous

i have seen recipes which used sago flour or arrowroot flour. You could try with cornflour but the cookie will be not as white as those made with tapioca flour.

An addition of rice flour can also be added for crispiness.

Anonymous said...

Thank you for the information. I will try to bake them tomorrow and will keep you informed of the outcome.

Anonymous said...

Hi Lily

Can I replace 65g icing sugar with caster sugar ?

I do not have a microwave, can i bake the flour with oven ? at what temperature and how long ?

Rgds
Belle

lilyng said...

belle

yes, you can bake the flour on a slow oven. the conventional way, is to stir-fry on the wok until the flour is light and the pandan leaves are dried. time depends on the amount of flour. you will need more flour for dusting, so fry/bake more.

if you use caster sugar, i would suggest that you whisk it together with the egg yolk until it has dissolved.

Anonymous said...

Hello Lily,

Thank you for the recipe. I tried one portion with sago flour, it turned out well. The other portion, I tried with tapioca starch, it was good as well but it was whiter compared to the sago flour. Happy Chinese New Year!!

Anonymous said...

The margarine must use what type?
Can use butter?
Can use others other than oven like microwave oven?

Anonymous said...

can i use butter then margarine?
i dont have an oven, can i use microwace oven ? wat time and wat type-high,disfrost or...

lilyng said...

anonymous

you can use butter or margarine, any brand. i used white shortening cos i want the kuih bangkit to be white. Butter was overpowering the coconut milk.

i have not tried the microwave to bake. you could give it a try, test a few, using 50% or defrost at 1 minute interval. check for doneness every minute. good luck

elizabeth said...

Hi Lily, made KB today n used the wooden moulds. But mine turn out soft. Outer layer not crippy. I used canola spread instead of margarine, is that the reason ? Need to knead the dough for a while ? I just mix everything, when it comes comes together i stop. Pls advise me. Tks, elizabeth

lilyng said...

elizabeth

it could be the canola spread cos it is a spread and not for baking.

i used to knead it to death if i use the original traditional recipe that is without the margarine. Just knead slightly until smooth and it is done, but the resting period is crucial.

Anonymous said...

why my kuih bangkit not in white color? it seem like abit yellow? It this due to the egg or butter? How to make it to be the pure white?

lilyng said...

anonymous

it must be the brand of butter or margarine which you used, certain brands have added coloring. I used white shortening - brand Crisco.

Do not overbake, too long in the oven will brown the cookie

ainiin said...

Hi Lily,

Thank you soooo much! I love the recipe! For years I've tried to find a kueh bangkit recipe, and mine always turned out rock hard. Yours is just perfect. My MIL mentioned that it should be 'chaotar-ed' or slightly burnt a bit, so I left it in a little longer and found that the taste was just perfect and brings me back to the type of kb that I used to eat in my childhood!

Thanks again for sharing your recipe and your tips! Happy CNY!!! I know mine will be with this kb recipe!!!!!!

crazymommy said...

Hi Lily,

Just want to thank you for sharing this recipe. I've tried it and the bangkits tasted great! They just melted in the mouth. :)

Thanks again and Happy Chinese New Year!

MsCake said...

Hi Lily

Just wondering if I can use the Crisco shortening (butter flavour). I hv 3/4 tub balance in my fridge. Don't know what to do with it?

Kindly respond.

Thanks and Happy New Year !

Catherine

lilyng said...

catherine

there are endless recipes which use shortening - cakes and cookies.

Replace a portion to the butter in the butter cake recipe and the cake will have a very much better rise. shortening, with its much higher melting point, holds the cookie shape intact much better.

Make buttercream with it - shortening holds better than butter in the tropics

Anonymous said...

Hi Lily,
I am from Singapore. Happy Chinese New Yesr. I had made KB using the traditional recipe that does not use margarine. What is the effect of margarine in your recipe ? Does it makes the cookies rise up a bit ?
I would like to try out your recipe too.

best regards
shirley lim

lilyng said...

hi shirley

thanks for dropping by and gong xi fa cai to you and family too.

Adding margarine/shortening gives you the melt-in-the-mouth effect. I have found out while making the dragon cookies, that liquid oil works too but look for oil that is paler in color, kuih bangkit must be as white as possible.

cheah said...

HI

I'm from Malaysia, just tried KB with Amy Beh's recipe, using arrow root flour and tapioca flour. Too wet to put into the wooden moulds, so last resort, cut with cookie cutter, result is ok, not melt in the mouth, but crispy. Will certainly try yours, recommended by my daughter who served the net and found your blog. Will keep you informed once I've tried your recipe.

carole tan said...

hi lily.
i tried this and it turned out soft and uncooked in the middle and hard on the outside.

kb is my all time favourite kuih, i don't have a micro, how long do i "bake" the flour in the oven and how ? and the coconut milk? i get mine form the tin, they are quite thick do i need to water them down ?

i yearn for melt in yr mouth kb, plse help !!

many thanks
carole

lilyng said...

carole

Bake the flour with dry and cut up pandan leaves at 160C/325 f for 25 - 30 minutes and stirring every 10 minutes.

do not stir the coconut milk, use the cream that is on top

cheah said...

Hi Lily

I made the kuih bangkit last Sat., posted my feedback to u, maybe u didn't see it or I'm not too computer savy. Nonetheless, your recipe is very good, the kuih bangit came out real well, and melts in the mouth. Thanks, once again.

Going to try out Green pea biscuits this weekend, will let u know whether it's successful.

Tried your Red cooked pork dish, yummy, very close to my late mum's 'loh chee yoke'. Thanks.

lilyng said...

cheah

your first comment was published and i hope you have success in making Green Pea Biscuts. Share the recipe with it is good.

cheah said...

Hi Lily

Yup, saw my first comment. Made the Green Pea biscuit, recipe from Amy Beh, had difficulty with the dough, as it was very crumbly and unable to combine, so had to add in some veg. oil. Texture is a bit softer than the traditional 'Chow Mai Peng'and a bit crunchy. Found it a bit too sweet. Recipe :
200 gm green pea flour roasted, 40 gm Plain Flour, 20 gm Rice Flour, 95 gm icing sugar, 65 gm roasted finely chopped nibbed almonds and 90 gm shortening. Sift the flours, icing sugar and add in shortening to mix in the flour. Knead. Put into wooden moulds and knock out. I found that the 90gm shortening was insufficient and had to add in about 50 ml veg. oil, then found it a bit sticky, so added in some green
pea flour to make it pliable. No problem with the wooden moulds.
Will definitely try again, but this time would like to apportion the fat into 50 gm shortening and 50 - 70 ml veg. oil to be added gradually, and also to reduce the sugar to 80 gm. Will update you when I've tried it out.
And a note re KB, discoverd, that if they're not fully baked, ie. white instead of a tinge of light brown, they may not keep well.

cheah said...

Hi

Made the Luk Tau Paeng (Mung Bean biscuits)- Result, Good, melts in the mouth & not too sweet, although it doesn't look impressive because of its brown colour. Here's the recipe :-
200 gm Mung Bean flour, roasted, 20gm Rice Flour,roasted, 40 gm Plain Four, 80 gm Icing Sugar (orig. 95 gm), 65 gm Almond Nibs, slightly roasted & 90 gm Shortening.
Method : Cool both the Mung Bean flour and Rice flour thoroughly. Sift in the Plain Flour and Icing sugar (to prevent lumps), add in the almond nibs, mix thoroughly. Mix and cut in the shortening, till dough resembles bread crumbs, crumbly, knead a while, press hard into wooden moulds (no need to flour the moulds, biscuits will come out easily). If dough is dry and very crumbly and knocked out biscuits do not stay in shape, add a little bit of cooking oil, but the dough must still be crumbly but not so dry, press hard into moulds , the knocked out biscuits must stay in shape. Bake for about 25 to 30 mins. Try it.

Angust Almighty said...

Hey Lily, I wonder if you know the conversion of the grams ingredient to cups ingredient? I'm used to using cup measurement as it is the normal way here in US.. so can you please help me check it out? Thanks. :)

lilyng said...

august almighty

please scroll down and there is a conversion tool where you could convert.

lilyng said...

Hi Lily,

This is the first time I bake the KB at 1 am! Must say that your recipe is fullproof and the turnout is very successful. Thank you very very much for sharing your recipe. Cheers

Anonymous

i am glad you had success in your first try. Keep up the good work

Anonymous said...

Lily,

I made this biscuit last weekend using another recipe. 350g tapioca flour, 2 egg yolk, 140g sugar, 150 ml coconut milk etc . The flavour is good, the shape is lovely (does not spread at all), but the texture is too hard, too crispy & does not melt in the mouth.

Compare to your recipe, I think the coconut milk & sugar is too much. Will try again with the right proportion & hope to get better results. TQ for the tips.

LiEr said...

Hi Lily, came upon your blog post while looking up kueh bangkit recipes. I have a nephew who has a lot of food allergies and tapioca flour is the only kind of flour he can eat. So thought of these cookies from my childhood (I lived in Singapore). Tried it today and it worked out really well. The center is a little chewy but it really does melt in your mouth. Thank you! I had to make my own powdered sugar because he cannot eat corn starch (found in powdered sugar) so that took some experimenting too, to get the right amount. Thank you for all the useful tips. My dough looked and felt almost like softened white chocolate - it was smooth and silky and the resulting cookies did not crack or spread. Initially when I started, the dough was a little dry but after adding a little more santan/coconut milk, it had a very nice feel to it.

lilyng said...

lier

the center should not be chewy, perhaps you have undercooked the cookies. bake it for another 5 more minutes.

you could heat up the coconut milk and add in granulated sugar to melt. Use less as granulated sugar is sweeter.

you can also whip granulated sugar and the eggs, this way you don't have to make your own sugar. but pulsing it very fine in the food processor is not that difficult.

happy new year

Anonymous said...

Hi Aunty Lily

First thanks for posting this recipe.

I tried it today but i have difficulty with the dough(its my 1st time rolling dough, previously i only baked cakes). I used a cake mixer with the dough hook and it turned out too dry so i added more coconut milk 1 tsp at a time. After putting it aside for 30min, i rolled out the dough again, its not sticky but still too dry, i ran out of coconut milk so i dampened with drops of water to make it pliable.

How do u make the dough less dry (by adding coconut milk or water)? I don't have difficulty cutting and releasing the cookie cutter, but when i tried to combine the remaining dough after cutting the cookie, it kinda crumble into pieces.

After baking (I baked for 20min), my kuih bangkit turns out expectedly well. It is crisp on the outside and melts in the mouth. I was taken by surprise, i thought the dough was a failure.

Aunty Lily, Thank you once again for sharing the recipe. I made char siew and roast chicken 2 days before using your recipe and my family love it.

regards
yixian.

Anonymous said...

Hi Aunty Lily

Sorry its me again.

What should be the consistency of the dough? what should I do to make the dough less dry. Do we add more coconut milk or add more water?

thanks for taking the time to reply my queries !

regards
yixian

lilyng said...

yixian

the dough should not be dry, add more coconut milk if you have to to make a dough that can be kneaded. Knead until the dough is smooth. Do not let dough dry up, always cover dough with a damp cloth.

tazyspin said...

Hi Lily,

I made the Peanut Cookies over the weekend. For firt timer like me, it was an achievement. My colleagues are bugging me to make & sell to them! ;-)

I tried making the KB last year and it turned out a success as well! However, my problem is they break too easily. The slightest knock on the bottle will break them. Is it becoz it's the melt-in the mouth texture that's why they break easily?

Cheers!
Jackie

lilyng said...

jackie

yes, it is very delicate.

Fern Ng said...

To have the melt in the mouth texture, I may suggest: 1. No water added, Use only pure santan from the coconuts, tell the seller not to press santan from the coconut pre-soak in water. Most seller do this to obtain more santan, ask for fresh coconut, I usually have to pay more for this kind of pure santan. If you cannot avoid buying the 1st type of santan, just keep the santan in a tall cylinder container, after you get a 2-layer santan, use only the upper part(white creamy santan), discard the lower part which is water, the water will yield hard taxture cookies.If you use packet santan milk(something packed like UHT milk), you won't have this kind of problem 2. Use Only the yolk. 3. Beat or knead the dough until it turn into white colour. (Initially it is yellowish in colour.) 4. Don't bake immediately after the dough is cut or pressed out, Wind your cookies for 1 to 2 hours to become dry and then bake them. In the older days, my grandma bake them under the hot sun first before sending them into the oven. 5. Sometimes I bake for the second time under low temperature (about 120 degree C) after finding out it is chewy in the middle. Bake for the second time after the cookies completely cool down. 6. You can't completely follow the recipe for the liquid used, experience tells how much to add, you need to adjust a little (plus or minus 1 or 2 spoonful)

lilyng said...

fern ng

thanks for sharing these valuable tips.

Friends who are residing away from malaysia and singapore who have to rely on canned coconut milk/cream, do not shake the can, leave in the fridge before opening and use the cream only. The important factor to look for is the saturated fat content and the higher the better and i like to use SAVOY brand.

tazyspin said...

Hi Lily,

I tried making KB over the weekend. The 1st try, I followed the recipe completely. 2nd try, I used only veg shortening. They are tasty but lack the melt in the mouth (or it took sometime to melt). 3rd batch, I used 10g more shortening but it tasted more flour but has the immediate melt in the mouth effect. Did I use too much shortening? Should I use at least 10g of margirine? I am a little confuse with the top layer coconut cream thingy. For the above 3 tries, I've used fresh coconut milk from the supermart. Should I change to cream type? The cream type comes in carton over here tho.

Cheers!

Jackie

lilyng said...

jackie

please scroll up the comments and read on tips given by fern ng, they should help you with the coconut cream question.

As for the shortening, the more you use the shorter/more 'soong' the dough. Too much and it will be too delicate and the cookie breaks easily.

tazyspin said...

Hi Lily,

I did KB again over the weekend... so many batches but only 2-half containiners were successful. They just break too easily. Shld I use at least 10g of butter/marg rather then all shortening? If so, wld it still hv the melt in the mouth effect? My dough is a little crumby but I can still cut a mould out of it. I am a little afraid to add more cocnut or shortening in case it turns out hard. What am I doing wrong?

:(
Jackie

lilyng said...

jackie

if your dough is too too crumbly, then thick coconut cream or egg yolk to make the dough pliable. Any type of flour be it plain wheat flour or tapioca/sago etc have different absorption power, therefore you would have to play with your food and have to adjust. Take note when you are kneading and make a judgement with the result. This way, you will learnt how or where the mistakes are.

good luck

tazyspin said...

Thanx, Lily.

tazyspin said...

Hi Lily,

Can I say if the dough is crumbly, it means I need to add more coconut or egg yolk? Also, does the shape plays a part? I noticed when I use the star shape like, it breaks easier then rounded corners. What do you think?

Cheers!

Jackie

lilyng said...

jackie

when you feel it is too crumbly, you can add in more coconut milk or egg.

yes, shape is important. the least corners the better the shape.

tazyspin said...

Thanx again, Lily. I shall try another shape which I might feel less frustrated afterall...;-)

Cheers!
Jackie

Anonymous said...

Hi Lily

I happened to read your blog about kueh bangkit, I tried to bake some but not very successful.

Just a few questions:

1) How long do it takes you to make the dough? I mean from the point you add the flour to the liquid mixture till the dough is formed.

2) I spent quite sometime to make the dough but find that it was still sticky. Is it because I added too much coconut milk? The dough sticked to my tabletop when i rolled it and i got problem removing it after i cut it with cookie cutter.

3) Do i need to dust it with lots of tapioca flour?

I will try again in the next few days.. hopefully will be more successful.

Thanks and regards
Hwee Chon

Anonymous said...

Hi Aunt Lily

First of all, Happy New Year to you and your family! I'm looking to try this cookie before the new year but have 2 questions.

1) The brand of coconut milk I use does not have a lot of top part (cream I presume), it's mostly water. In this case, should I just buy Coconut cream instead of coconut milk? Or would cream be too thick for this recipe?

2) Fern Ng recommended that we "wind" the cookie for 1 - 2 hours. With the dry weather in California, would that make the cookie too dry (noting that you said to cover the dough during resting period)?

Thanks and Best Regards
Joyce

lilyng said...

joyce

like i have mentioned, look at the percentage of saturated fat in the nutrition facts label. buy the highest saturated fat available. So far, Savoy brand has the highest - 70%. Do not shake and use the cream only.

coconut milk or cream as stated on the can does not determine the saturated fat.

Here in Colorado, i do not have to 'wind' or sun-dry, there is no humidity, the cookies dry out faster than i can finish making a tray. I have to cover the dough before making them into cookies otherwise it is too dry to form.

Anonymous said...

Hi Aunt Lily

Thanks for getting back so quickly. I've baked my first batch and am looking to improve upon it. The texture came out great but I had 2 problems

1) The taste of margarine was overpowering the KB (used smart balance). Can I switch to oil instead (veg or canola)?

2) When I roll the dough out, it had a very silky feeling but the dough had a crackle look and alot of layering so it chipped off quite easily when transferring to baking tray. Is that normal?

Thanks and best regards
Joyce

lilyng said...

joyce

in fact i prefer to use shortening as it is white and flavorless.

i don't get what you mean by your second question but i usually do if i am rolling out the dough. After rolling, i like to run my fingers and rub on to the surface of dough to make it smooth before cutting into shapes.

Anonymous said...

Hi Aunt Lily

Thanks for answering my so many questions. What I meant by Q2 is that my dough, after rolling out with a rolling pin, looks crackled (like land that's going through drought) but it's not crumbly. Is this normal? If not, is it because it's too dry? If so, do I need to add more coconut milk or more shortening?

Thanks
Joyce

phyllis said...

hi aunty lily!

I was wondering roughly how many cookies this recipe would make?

- phyllis

Jane said...

Hi Lily,

Fantastic!!! It is so easy, thank you! I reckon it is the best KB I ever tasted. Even better than the famous bakery in Singapore (Begawan Solo). A big thumb up for you. Looking to try your other dishes. Cheers

sandra said...

Hello,

Can I not put the 1 egg yolk in?

lilyng said...

sandra

no, no egg, no good cookie

Anonymous said...

is ok, I had made them with egg yolk and is quite nice. But wow they grew so big in the oven

Ashley said...

Hi Lily,

If I use a non-stick silicon cookie sheet with a built-in mould, do I still need to flour it and would it crack as it bakes. Lastly, how much dough should I stuff in each mould?

-Ash

lilyng said...

ashley

i would love to help you but i have no idea what sort of mould you are talking about. email me a picture of the mould and i will try to help.

Anonymous said...

Hello Aunty Lily!
I am a newbie in baking.I baked this using your recipe. It was a failure. It tasted crispy and the coconut taste was not strong.
Sorry to ask so many questions.
But how can i make it more melt in the mouth.Also how can i make the coconut taste stronger?
Since my dough does not stick i have to add in more coconut milk, does adding more coconut affect the taste?
How can prevent the base of the kuih bangkit from getting burnt?
Thanks! So sorry!

- JL

Anonymous said...

Hellos Aunty Lily!
Sorry!! One more thing.
Why is my kuih Bangkit so hard.
THanks!

-JL

lilyng said...

JL

Kuih Bangkit is hard cos there is too much coconut milk in the dough. If the dough is too dry, add more egg yolk or margarine, do not add coconut milk. For more fragrant coconut milk, the coconut has to be a very matured coconut of which i have no choice in this matter cos i have to depend on coconut milk from the can.

To prevent the bottom burning, double the baking sheet and remember that the baking sheet has to be lined either with greaseproof paper or silpat. Bake with a low temperature.

Anonymous said...

Hi Lily, I followed your steps and it turned out fantastic! It is just that I cannot store it for a long time, and i wish to keep it for a few weeks. Also i used fresh coconut instead of coconut from the can. What can i add to make the kuih bangkit last for a longer time even for a few more days it is also alright.
Thank you.

- Shanelle

lilyng said...

shanelle

these cookies keep for a long time if they have been baked thoroughly cooked and in an airtight container.

Anonymous said...

But will using fresh coconut milk affect the storage? Don't I need to add preservatives? What is the maximum number of days it can be kept? Sorry lily. Thank you.

Shanelle

lilyng said...

shanelle

fresh coconut milk is fine and you don't need any presevative. When i was in Malaysia, i used to make kuih bangkit and the only coconut milk i used was fresh ones. The cookies keep for a long time if it has been well baked and kept in air-tight containers. BTW fresh squeeze coconut milk is so much more fragrant than the canned ones.

Anonymous said...

Hi Lily,
I love your blog. You really have a wonderfull recipe.
Today i try to bake KB follow exactly your recipe, but i found a bit sweet. Can i reduce the icing sugar or change to castor sugar? If yes, how many gram?
Thanks you.

Sharon

lilyng said...

sharon

i would not suggest that you reduce the sugar too much, as kuih bangkit will not taste so good if it is not sweet enough. You can use castor sugar but make sure that it is totally dissolved.

Anonymous said...

Can i ask if i do not have a microwave, can i use my oven instead? How long and how should i come about to 'dry' the tapioca flour?
Thanks!

lilyng said...

anonymous

yes, you can dry the tapioca starch in the oven. Time factor depends on the amount you are drying. The know when it is light and dry is to look at the pandan leaves, if the leaves can be crushed, then it is dry enough. Remember to stir the tapioca starch now and then to prevent burning.

Anonymous said...

Hi Lilyng

I have made the KB, taste and smell nice but does not melt in the mouth. I have followed your instruction to add tsp of coconut cream at a time when dough is dry. Is this the cause of I cannot use packet coconut cream. Very eager to eat the KB that melts in the mouth. Please advise

lilyng said...

anonymous

yes, too much liquid, that would be coconut milk, the kb will be hard. Try and not use too much, if it has gone too wet, then you would have to use more flour for dusting and that will cause a change in the recipe too. Don't let the dough dry out. Always have the rest of the dough covered while you are making the cookies.

Anonymous said...

Hi Lilyng

Thanks for the reply. If my dough gets too dry, should I add egg yolk/margarine or coconut? Is there any difference between using coconut cream or coconut milk. I intend to make the second batch this weekend, hopefully this time is successful.
Happy New Year

lilyng said...

anonymous

happy new year to you too.

i would suggest using coconut cream, the thicker the more fragrant. if you have very thick coconut cream then it can be used if the dough gets dry as you go along otherwise add egg yolks or margarine.

Anonymous said...

Hi Lily,

Your recipe is using margerine. Can I substitute all the margerine with Crisco Shortening.

Regards,

Anna Liew

lilyng said...

anna liew

shortening is perfecting cos it is white and does not give an off color to the kuih

Anonymous said...

lily,
my dough is so crumbly to roll, i followed your recipe, any idea what happened?

thank you!
angie

lilyng said...

angie

a little liquid goes very far with tapioca starch. Scrape the bowl/bowls which you still has/have coconut milk or egg yolk. These little you get can help the dough from crumbling. Resting the dough helps and kneading it too.

Anonymous said...

Lily,
I'm curious about your technique to microwave the flour. Will the process cause any air current inside the microwave? I used to stir fry the flour, but then I had to clean my kitchen counters because everything was covered with a thin layer of flour =) Thanks for your response. I appreciate it!

lilyng said...

anonymous

as long as you don't stir the flour, it will not be everywhere. Stir is gently for even distribution of heat.

Anonymous said...

Hi Lily,

May i know the tapioca flour(225g)is before drying or after drying in the microwave. I was told that the weight of the tapioca flour will reduce after drying, is that correct?

lilyng said...

anonymous

the dried tapioca flour has to be cooled before using, so weigh the amount required from the cooled tapioca flour.

Anonymous said...

Thank you lily for your fast response.

just-michelle said...

Hi Lily,

chanced upon your blog while looking for a kuih bangkit recipe.

My mum is a fussy eater, especially when it comes to dairy products. I was wondering if there is a substitute for the shortening or magarine in the recipe? Is vegetable oil okay?

Thanks in advance! (=

mich

lilyng said...

mich

shortening/margarine is vegetable fat and non dairy. veg oil will give a yellow hue to the cookie

Anonymous said...

Hi Lily,

I plan to bake this cookies. Please advise whether I need to fry exactly 225g tapioca flour or more, then weigh 250g for use in this recipe.

Thanks

Lyn

lilyng said...

lyn

you need to fry more, then weigh the amount required. The rest are for dusting the moulds and counter top.

Anonymous said...

Hi Lily,

Thanks for the prompt reply. =)

Lyn

Anonymous said...

Hi Lily,

OMG! I succeeded!!
This recipe took me 3 tries, meaning 3 CNY before I finally got the melt in the mouth texture.

I went through the comments several times, compared with my notes for the previous 2 trials and found my mistakes.I reminded myself to follow exactly the tips given here instead of stubbornly doing things my own way. Haha... and I did it!!!!!!!!!!!!!!

Thank you very much for this great recipe and tips.

Lyn

lilyng said...

lyn

good job, keep up the good work and keep following my tips in any recipes posted, they seldom fail.

happy chinese new year

Anonymous said...

Hi lily,

Your kuih bangkit looks really really good! I hope i can do it too. But i was wondering if you could tell me how many cups would that be?
Thank you!

lilyng said...

anonymous

225 gm of tapioca starch should be about 2 cups. Tapioca starch is like flour, it takes in liquid from batch to batch, so do adjust the liquid in a recipe to achieve a nice soft dough

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