Love the most powerful emotion on earth is celebrated on Valentine's Day. Show your love with these heart cookies to make your sweetheart feel special! This cookie is actually a classic for the Chinese in Malaysia celebrating the Chinese New Year and as we all know, February 14th is also Valentine's Day. As i was making Kuih Bangkit for the Chinese New Year, i was also thinking of putting some love in the air. Hearts, color pink and roses - with all these in mind, made some of the bangkit into these cuties.
Ingredients:
One recipe of Kuih Bangkit
Change essence to Rose essence
Pink Food Coloring
Dried Rose Petals
Egg white for glazing
I have strong affinity with these cookies. One thing I like I do not need to use my biting power they just melt away in my mouth. I usually buy them from the Thai market. I will give your recipe a shot this weekend. I hope the Kuih Bangkit fairies will help me on this baking weekend project.
What a coincidence! I baked pink heart kuih bangkit just yesterday in preparation for chinese new year. I used your recipe also! I had tried making kuih bangkit so many times and I finally get the hang of it. However they tend to brown on the sides. If I don't let the side browned, the inside will still be uncooked. Have you encouter this problem Lily?
Refering to your kueh bangkit recipe, I do not have microwave at home, can I use oven to 'bake' the flour instead? If this is possible, what temp should I use? Bake for how long?
This question of mine has got nothing to do with this beautiful recipe. I don't live in Malaysia anymore (I blame it on my gwoi-low husband:P); when I was young, I used to love love love this dish, I don't know its name but we simply called it "glutinous rice". Um, yeah. Anyway, it is similar Loh Mai Kai minus the meat, sausage & mushroom. We ate the glutinous rice with char siew, fried peanuts and spring onions. And we chose between curry or soy sauce as the gravy. I'm sorry if I sound confusing.
i hope you are talking about 'fried glutionious rice' where the glutinious rice is cooked/steamed with lap cheong, dried shrimp and then top with roasted peanuts and fried shallots.
i would have to cook some and post this. thank you for reminding me this dish.
Wow, this is beautiful. I was just thinking today about Valentine's day. It is approaching rather quickly. Thanks for sharing your recipe!
ReplyDeleteLily, how very beautiful! These are really amazing. I hope you are having a wonderful day. Blessings...Mary
ReplyDeleteI have strong affinity with these cookies. One thing I like I do not need to use my biting power they just melt away in my mouth. I usually buy them from the Thai market. I will give your recipe a shot this weekend. I hope the Kuih Bangkit fairies will help me on this baking weekend project.
ReplyDeleteLily,
ReplyDeleteWhat a coincidence! I baked pink heart kuih bangkit just yesterday in preparation for chinese new year. I used your recipe also! I had tried making kuih bangkit so many times and I finally get the hang of it. However they tend to brown on the sides. If I don't let the side browned, the inside will still be uncooked. Have you encouter this problem Lily?
Redyoyo from M'sia
Lily,
ReplyDeleteWhat a great idea... a melt in your mouth treat.
You're a creative cook!
redyoyo from m'sia
ReplyDeleteyour oven temp is too high. lower it and cook the bangkit longer until they are cooked through
Hi Lily,
ReplyDeleteThis is so beautiful.
Refering to your kueh bangkit recipe, I do not have microwave at home, can I use oven to 'bake' the flour instead? If this is possible, what temp should I use? Bake for how long?
Thanks for your advice.
Nice romantic cookies, a good gift for someone special!
ReplyDeletecookbakelove
ReplyDeleteyes, you can dry it out in a 250f oven and stir to evenly distribute the heat.
Hi Lily, nice blog you have!
ReplyDeleteJust one question, what is rose essence? and where can I get it?
Thank you!
Hi Lily,
ReplyDeleteThis question of mine has got nothing to do with this beautiful recipe.
I don't live in Malaysia anymore (I blame it on my gwoi-low husband:P); when I was young, I used to love love love this dish, I don't know its name but we simply called it "glutinous rice". Um, yeah. Anyway, it is similar Loh Mai Kai minus the meat, sausage & mushroom. We ate the glutinous rice with char siew, fried peanuts and spring onions. And we chose between curry or soy sauce as the gravy.
I'm sorry if I sound confusing.
anonymous
ReplyDeletei think there is rose essence in most asian stores especially indonesian, filipino or thai stores.
anonymous
ReplyDeletei hope you are talking about 'fried glutionious rice' where the glutinious rice is cooked/steamed with lap cheong, dried shrimp and then top with roasted peanuts and fried shallots.
i would have to cook some and post this. thank you for reminding me this dish.
Lily,
ReplyDeleteThanks for your reply. May I know how long shall I bake the flour? 5 mins also?
cookbakelove
ReplyDeletenake until the pandan leaves are really dried.
Lily, thanks:)
ReplyDeletewow, look at that, I'm already drooling, great color, looks delicious
ReplyDeleteHi Lily,
ReplyDeleteI had tried your recipe and like it alot. This is exactly what I want.
Here is my attempt.
http://angelcookbakelove.blogspot.com/2010/02/pandan-kueh-bangkit.html