AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Tuesday, January 29, 2008

Kueh Bangkit

This is a traditional cookie and it's a must for my family to bake this cookie every year, without it is just not Chinese New Year for us. I remembered when I was a little girl, I used to help my grand-aunty (who doesn't own an oven) to bake this using a half-sawn large biscuit tin (guess must be from Khong Guan), filled it with sand and top up with a cover filled with hot charcoal, base is a stove of hot charcoal too. It was really hot but the aroma of the baked cookies was so unforgettable and how I used to steal bits and pieces of it and stuffed it into my mouth quickly before I get caught. Once a while I will be yelled for eating until the cookie jar could never reach it's brim...well, now I make my own "Kueh Bangkit" that melts in the mouth. Credit goes to my mum too who actually passed it on to me ...I have been helping her when I was young (it was real fun to me tho..) but now is the other way round, she's helping me instead (guess it's fun to her now). I now passed this method of agaration, how to feel the dough and texture to my daughter and she did well today and hope she remembers and will do better as years goes by...Practice Makes Perfect!!!



















Ingredients:

500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it

Method:

(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown.

Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.

104 comments:

Anonymous said...

hi aunty, may i know how old are you now and what do you bake for? you seem to bake so many things everyday!

yochana said...

hi anonymous,

Aunty is....S$100-00 divided by 2.

I bake for fun and it's my PASSION...without it ...I'll be sick the whole day.. (Psst!! I still have to go to office to work and reach home after 7 p.m.) from Mon - Sunday.

rgds.

Anonymous said...

Hi aunty!

I really admire you - work, home and lots of baking every day. Could you share with me your secret time management programme? I love to bake but don't seem to be able to find the time.

Regards
3 princesses

yochana said...

Oops...I think your 3 princess are taking up so much of your time.

What I did was to train my maid to weigh all the ingredients ready and then I embark on the creaming and baking.

rgds

ju said...

Hi aunty, I love Kueh Bangkit. But the commercial ones don't taste like what I remember when I was young and mum bake it. For years, the taste still lingers on. But I refuse to eat the commercial ones. Mum is now bed-ridden and not in good health so I thought we lost the good taste. But luckily I found you. can you please post the recipe so I can made some for CNY .
tks and regards.

Anonymous said...

Hi aunty,

Can share the recipe. Very interested. Thanks.

Anonymous said...

Hi yochana,

Tried to make kuih bangkit but failed. I follow the amount of liquid in the recipe but some how when the tapicoa flour is added it doesn't form into a dough, wonder is it because of the flour.

Jennifer

yochana said...

Hi Jennifer ,

How come it doesn't form into a dough? Pour in the liquid slowly and stop when it has formed into a dough. The art of making this cookie is by touch and feel. The dough must be soft but it must be able to come out from the cookie cutter.

rgds

nikki said...

the recipe pls

nikki said...

do you send recipes only by email?

adeline said...

Hi Aunty, such a coincidence, I made KB today. But sadly, I failed. I had prob added too much flour :(

ting said...

hello aunty,

your kueh bangkit looks so pretty and yummy! i tried making mine a few days back and they turned out good too, just that they weren't very crispy on the outside and were a little too dry too. Should I add more of the coconut milk? Or should i knead the dough more?

PutuPiring said...

I know what you mean, all those time helping to make CNY cookies. It was a time of bonding and also learning patience and yea sometimes handling pain.. like flying love letters ( I get the folding job). Looking back I really enjoyed those times. Yes also that Khong Guan tin , but for kuih bolu. Sadly I cant pass those experience to my daughter even though I have all those stuff here ( some handed down from great grandma)

P.S. S$100= C$0.71 divided by 2 = :)

cassie said...

wow nikki. you are very rude indeed.

blua said...

Hi Aunty Yochana,

Actually shouldn't call you Aunty, as I am also not very young...31 years old lah!

I love Kuih Bangkit very much but always cannot find good ones sold outside. Tried to make once but it was rock hard :(
Can you please share your "melts in your mouth" Kuih Bangkit Recipe with me? My email address is pklua@yahoo.com.sg
Thank you much much!!

Best rgds,
Beatrice

Anonymous said...

Hi yochana,

After the flour was added it didn't form into a dough. I use the mixer to mix the sugar with the egg yolk till sugar dissolve then add in the coconut milk, I add in the flour last but the flour remains crumble and dry. I'm thinking does different brand of flour absorbs different % of liquid. What brand of tapioca flour do you use?

Jennifer

yochana said...

Hi Jennifer,

I used Flying Man brand.

My method of doing is totally different from yours. You need to whisk the eggs and sugar, which some recipe does use this, mine is cooking the coconut milk with sugar. Perhaps you try my method and it will work.

rgds

yochana said...

HI Putu Piring,

hahaha...you're so funny.

Yes..it's more of bonding. At least the 3 generations are forced to get together and chat on the table.

As for the "Love Letters", when I was young, I also do the folding only but as I grew up, I was promoted to use the hot tongs..tho is back aching all over but it was really fun. I remembered having difficulty in standing up after hours of sitting on the small stool making the "Love letters" - we called it "Kueh Kapit". I have to bend my back and walk like an old woman for a couple of minutes before I could stand upright again. Nevertheless, I enjoyed it and I love the aroma of the love letters - normally I will add in some cinnamond powder into it. For that particular day, my family will be having porridge and barley water for lunch. No time to cook....

Mmm...this year I couldn't make the love letters...sad leh..

GONG XI FA CAI TO YOU AND YOUR FAMILY.

Rgds...Lucy

yochana said...

hi ting,

congrats on your kueh bangkit, not many people can do it properly. Yes if it's too dry, add in more coconut milk.

rgds

yochana said...

hi adeline,

if it's too dry and hard, try adding in egg yolks.

rgds

nikki said...

CASSIE i wasn't being rude. i am really shocked that you took it in that manner. i read the earlier posts where yochana said she wasn't going to post recipes anymore coz someone was rude with her. yochana said she would send recipes by email only. that is why i asked whether she sends recipes by email. no offence meant. hope i clarified the situation.i am the last person who would be rude to anyone.

YOCHANA hope you didn't take offence. i clarified the situation.

yochana said...

Hi Nikki and Cassie,

Aunty is not angry...

rgds.

nataku said...

aunty yochana, your kueh bangkit looks really shiok! it's my favourite new year cookie, do you sell yours? can i order one box please? =D

Anonymous said...

Thanks Yochana for the info,

I will try it again if there's time this coming weekend.

Jennifer

Home Baker said...

Hi Aunty,
Yes can pls u post the recipe as I would like to try this if time permit before next week. Finally clear all my pineapple tart baking over the weekend and some more other biscuits and lapis to go...It is tiring but fun and very satisfying. I do the same by getting my domestic helper to do all the preparation work and I will continue the rest of the work when I reach home from office :)

Cyndi

Anonymous said...

Hi aunty yochana,
my son love kueh bangkit. I Would like to try this melt in mouth kueh bangkit.Can you please email recipe to me khbegk@yahoo.com.sg
Thank you.
June

lierre.empire said...

Aunt yochana,

wah nice kueh bangkit..i have try doing for 5 yrs..okie 5yrs!!...i haven even attempt a good one yet
:( not sure if this year i can do it right using the bigger oven.. Btw i do hope you can share this receipe with me.. my aunt make nice bangkit but she is in malaysia hardly go in and learn from her :( ..
my email is ivycsh78@yahoo.com.sg

Anonymous said...

Hi Yochana

Do you mind sending your recipe to me at lo_florence@yahoo.com

Thank you
Florence

nikki said...

is cookie dough dry or very very moist oozing out butter?

Anonymous said...

Hi Yochana, I've tried baking Kuih Bangkit but they don't turned out good. My 2 girls loved them, so I would like to try out your recipe. Could u send to me at shirlyn@singnet.com.sg? Many thanks, Shirlyn.

Anonymous said...

Hi Aunty, I'm not aware that nowadays you only provide recipes upon request. I've been wondering why there is no new recipes for quite some time. Please can you e-mail me the recipe for Kuih Bangkit. I hope to bake them for CNY. My e-mail address is koh64@streamyx.com

Btw I really love your blog and wonderful recipes. If you have a good kuih baulu recipe, I would appreciate if you can send me a copy.

Regards
lean

Stef said...

Nikki...I think what Cassie meant was...you should keep your tone in check.
Since online,words are taken literally---we do not have the chance to choose the tone we say anything in.
I am glad you do not mean to be rude,but do read your words again and you will see that you did sound a bit curt. And this shouldn't be the case when you are asking for something... =)

Anonymous said...

Hi Aunty Yochana,
The kueh bangkit looks so yummy. I live oveseas, so if one wants a taste of home, have to DIY. Just wondering if I can have the recipe as well. Thanks heaps in advance.. my add is su_annh(at)yahoo(dot)com

cheerio :)

bakers said...

hi aunty, can you please email the recipe to me : wongong18@msn.com. Thank you.

Anonymous said...

Hi aunty,

Been following your blog for sometimes. Loves to see all the beautiful cakes, cookies etc. Would like very much to try your recipe on kueh bangkit. kindly email to me at penny@huygensasia.com
Gong Xi Fa Cai!

Best Regards

Mrs Owyong said...

Hi Aunty,
My mum love this melt in mouth kuek bangkit, I did try to bake but no good.
Hope you share your recipe.
Thank you very much.
E-mail:sohfw@tlgh.com.sg

Anonymous said...

Hi aunty

I really love your blog and all your beautiful creation. Is a must for me to go to your blog every morning before I start work. I tried a numbers of your recipes and it turn out very well.

Can I ask for the recipe of your Mango Milky Agar-agar which you post last month and now the Kueh Bangkit? My e-mail address carol@apasin.com.sg thanks in advance.

Carol

Anonymous said...

Hi aunty

Can u email the KB recipes to me cause I have try a few recipes but not suceccful so sad.Pls can share the recipes cause my mum likes KB very much.My email: liliankoh888@yahoo.com

Thanks a lot
Have a nice day

Lilian

Tricia said...

Aaaaaaaaaah! You're such a young lady to be called Aunty! Should just call you "Cheah-Cheah" (Sister).

I wish I have family here to share the cooking experience.

It is definately bonding time when everyone gather to cook together!

nikki said...

stef when you say "And this shouldn't be the case when you are asking for something." it clearly sounds as though you don't believe me even after my clarifying things. i still fail to understand how come you guys took it rudely while aunty yochana didn't. as i said i just wanted to know whether she sends recipes by email coz in some posts i have read people asking queries about the ingredients without the recipe being there. as aunty had said in one of her previous post, that she was sending recipes via email only, i asked her whether that was the case. what was rude about it??? i had a doubt whether she was sending recipes only via email so i asked. coz if that was the case, i would have given her my email addy.

Anonymous said...

Hi Aunty,

This is one of my favorite cookies to eat - and I do not eat that many. I have not had a good one since I have been away. Would you please email me the recipe at

squinn_03@yahoo.com

I cannot wait to try it. A million thanks in advance.

Anonymous said...

hi aunty!
been reading your blog ever since i clicked on a link here for triple colour marble cake and sharing it with my fellow baker-wannabes. ive been wanting to start learning how to bake new year goodies so is it possible for you to send me the recipe? my email is amanduhz@hotmail.com thanks alot!! :D

Michelle said...

Hi Aunty Yochana,
I try to make kueh bangkit before, is turn out very hard n not melt in mouth is that over baked or
not enough coconut milk?
Realy,,,, aunty dont post recipe
anymore? so sad............
everybody is giving the email add.
so me too lah.TQ
michelle
chaihuiwen@hotmail.com
rgds

ladybuggy77 said...

hi aunty yochana,

can i have this recipe by email, i wanna try this over the weekend. Thanks!
email to mystic0205@yahoo.com.sg

Rita said...

Hi Aunty Yochana, i've tried out the potatoes chip cookies and it is a hit with my family. Thank You!

Can i request for the kueh bangkit recipe please? My email address is rita_cjp@yahoo.com.sg

Thank You and wishing you and your family a prosperous Lunar New Year!

Anonymous said...

Hi Yochana,

Can you please share with me your "Kueh Bangkit" and "Peach Design Nutty Cookies". I have tried several times and no luck :( my email is mruthlew@gmail.com . Thanks!

Stef said...

"the recipe pls"

If you can type out a long explanation,surely you could have typed out something a little more civil in your 1st post.
You mean the above 3 words sounds polite? Boy has society changed these days.

Aunty Lucy...sorry if I have started some form of debate. There are all sorts of people in this world,guess we have to accept them as they are... =)

yochana said...

It's O.K. Stef,

It does makes life interesting.

Rgds.

nikki said...

stef it seems to me that you are the one who is being rude now. deliberately twisting statements. anyway, this is the last time i am gonna answer to this topic.

Stef said...

Aunty Lucy...I also say!!
Hahaha... =)

Ok..bye Nikki!

Amrita said...

bye bye nikki

Anonymous said...

aunty yochana,
u remind me of my grandpa.. i missed those days when i play in kitchen with him.

Regards,
Geraldine

lilyng said...

lucy

your kuih bangkit looked so delicious. i do agree with you that cny will not be happy without it. i thought of not making them this year but now i guess i have no choice.

khoong hei fatt choy to you and family

Mrs Owyong said...

Hi Aunty, great that you share your recipe.
Thank you very much.

Anonymous said...

Dear Aunty

Thanks for posting this recipe.

Carol

Anonymous said...

Hi Yochana

Thank you for sharing the recipe.

May I know what do you mean by "warm up the coconut milk".

Florence

Anonymous said...

Thank you aunty Yochana, I've copied all your recipes in a CD.
Happy New Year!

Hua

yochana said...

Hi Florence,

Put the coconut milk and sugar in a pot and warm it up over low heat, taking care not to overboil it. Just warm enough to melt sugar.

rgds.

Anonymous said...

Hi Aunty, It's so generous of you to post the recipe. Love this very much but never had the courage to try. Many thanks for the recipe.

regards
Rei

Anonymous said...

Hi Yochana

thank you very much

florence

Anonymous said...

Dear Lucy, I think it is very nice of you to post this recipe. Have a nice day.

regards,
jadelotus

Anonymous said...

Thanks a million for sharing the recipe with us. I'll definitely try to make some this weekend.

Wishing you a Happy CNY.

Cheers

Ange (vegiemite) :)

ladybuggy77 said...

hi aunty yochana, can i bake the tapioca instead of fry? If i bake, must i leave it in the oven before taking it out? As for the coconut milk, issit any brand that is available, i saw KARA brand in ntuc.

yochana said...

hi ladybuggy7

Yes you can roast it in the oven over low heat. As for coconut milk, I used fresh coconut which is more fragrant. One important tip:::: no water must be added otherwise the kueh bangkit becomes hard like rock.

rgds

ladybuggy77 said...

hi aunty, thanks for your reply. How long do i need to bake under low heat? Must i leave the flour inside the oven before taking out?

yochana said...

ladybuggy77,

10 mins. will do.

rgds

ladybuggy77 said...

its a success! really has the melt-in-mouth effect but why does mine crack so easily? Issit because i use icing sugar instead?

yochana said...

Hi ladybuggy,

Don't use icing sugar. Use fine sugar. Icing sugar has a mixture of cornflour inside to prevent the icing sugar to form into a lump.

rgds

Anonymous said...

Hi aunty,
I have tried your kuih bangkit. It turn out to be very crispy and there is cracks on the top. Why is it so? I have mixed into a dough and knead it serveral times before i roll and cut. As the dough did not bind well so i take around 30min to knead into a pilable dough. Can give advise? Thanks

Yoke said...

hi yochana,
i still go to ur blog every day but didn't leave any comment. i tried kb today but it didn't turn out melt-in-mouth. instead they r quite hard. i'm sure the problem came fr me & not the recipe. could it be the flour not as light as urs / oven temp. (i used 160 c fan forced for 25mins)? pls advise.
GONG XI FATT CAI!!!!!!!!!
rgds
yoke

yochana said...

Hi Yoke,


Did you fry your flour and leave it to cool for a few days?

rgds

yochana said...

Hi,

I really don't know why yours are hard and crack.

I anyhow do..still nice. I even left it for my daughter to continue and it's still good.

rgds

Yoke said...

hi yochana,
thanx for ur prompt reply!i left it for 1 day. what happen if sugar not dissolved properly or the coconut is still warm? is the dough crumbly / like the bread dough?

angie said...

Hi

Tried your kueh bangkit recipe the last few days. Each time I do only a small portion, just in case I fail. Each batch, the outcome is slightly different, although i followed exactly the same measurement:
1. First time, it was rather hard
2. Second time, it was a little melt-in-mouth feel, nice ...
3. Third time is the worst - as I am arranging the cookies in the tray, they start to spread the thin out, so it becomes a big piece of cookie all joined together!

My questions:
1. When dissolving the sugar in coconut milk, how long? Do you actually warm up the coconut until bubbling? Add sugar and continue to stir over fire? What happens if boil for too long? Too short? Does this step affect the texture at the end?

2. I tried using icing sugar as well as caster sugar, both give the same result. Is one better than the other?

3. Mixing of flour and coconut mixture - do you use your hand to mix or spatula?

4. My mum suggest using corn flour. I tried - turns out to be really melt-in-mouth BUT they break so easily!

tks..

yochana said...

Hi Ange,

The third batch is too soft. Add in more tapioca flour and let it rest for 30 mins. It will dry up and makes it easier to handle. You must remember to fry your flour few days in advance. Do not add water to your coconut milk. Just heat till the sugar melts , that's all.

As I've said, practice makes perfect.

Anonymous said...

Hi Yochana,

I found your blog by chance and now addicted to it. It has been my daily routine to visit you blog and I really enjoyed it. I have tried the egg tart receipe and love it so much. However, may I have your email so that I could get in touch with you for your precious advices during my baking process. Thank you very much in advance and here is my email: ivyteo2628@singnet.com.sg

yochana said...

Hi ivy,

my address:

yochana2001@hotmail.com

rgds

Anonymous said...

Dear Lucy

I think we are around the same age - so not calling you aunty.

What can we put to replace egg, if I don't take egg?

Thank you for your sharing and lovely blog.

MF

Aunty Yochana said...

HI MF,

Mmm...kueh bangkit needs eggs so I don't really know what can replace it . Incase someone out there knows, do let us know please.

rgds

Anonymous said...

hi aunty, do we need to grease or line the baking trays when baking or just leave it? many thnks

Aunty Yochana said...

Hi anonymous,

just line the base will do.

rgds

Anonymous said...

hi aunty yochana
may i know roughly how many cookies this recipe yielded?
can i halve the recipe?
hehe.. not confident cos tried 3 years with 3 different recipes, all cant get the really melt in the mouth kuih bangkit....

thanks!

Anonymous said...

hello aunty, may i know do you knead the dough after mixing? some recipes call for kneading of the dough to achieve the melt in the mouth result while some suggest minimal kneading. which is correct? thanks a lot!

Aunty Yochana said...

Hi anonymous,

it all depends on the texture of the dough. if it's too wet, knead a little more with some tapioca flour and if it's dry alredy, stop kneading.

rgds

youfei said...

Hi aunty,

may i ask, how think do you roll the dough to?

i tried baking this yesterday but with another recipe. Similar ingredients though. it was slightly crispy on the outside and melt in the mouth afterwards. jus wondering how to reduce the crispiness by jus a little more.

was thinking if i rolled the dough too thinly cos yours looks so much thicker =p

regards,
youfei

Aunty Yochana said...

Hi Youfei,

thinner will be more crispy. If you want the melt-in your mouth type, roll it thicker.

rgds

samshiki said...

Hi Aunty,

I did it! Your recipe is great. I listen to your advice and got coconut where the interior is 'untouched' by water to squeeze the coconut milk.
http://samshiki-piggy.blogspot.com/2009/01/gula-melaka-kueh-bangkit.html
Thanks!
Rgds
Maureen

youfei said...

Hi aunty,

Would like to confirm what do you mean by 160C on low heat?

Does it mean bottom heat only? or do i use top and bottom heat?

Regards,
youfei

Aunty Yochana said...

Hi youfei,

I normally use 175C to bake cookies but for this, I used lower temp - 160C.

Use top and bottom heat together.

rgds

Anonymous said...

Hi aunty

I tried making this cookies but it wont melt in the mouth right away. I have to bite it then only it will slowly melt in the mouth. Can you please tell me what and where went wrong? The perfect one should be melting in the mouth immediately without need to bite it.

Thanks

cindy said...

Hi Aunty, I'm thinking of trying KB this week. I would like to know the texture of the dough,is it similar to pineapple tart's or sugee's?
regards
cindy

Anonymous said...

hi auntie , can i check with you.
how do u actually squeeze the coconut milk without mixing with water?. around how much gm needed? is it wrap it in a cloth and squeeze out? so ps, i'm quite new to baking. heee.. thanks

Aunty Yochana said...

Hi anonymous,

put the grated coconut into a muslin cloth and squeeze out the milk.

rgds

Yan said...

Dear Aunty

I have a really silly question to ask.

Your recipe called for 250gm coconut milk. May I know if the 250gm of coconut milk is the output or the input?

So if it's output, shld i get 500gm of coconut milk or more? i never squeeze grated coconut before. i always buy kara brand, ready made kind *blushes*

Thanks in advance
Yan

Aunty Yochana said...

Hi Yan,

after squeezing grated coconut, then weigh 25 gm. coconut milk.

rgds

Yan said...

hi aunty yochana

i just realised i type the question wrongly. my apologies.

what i meant is, if i were to buy 500gm of grated coconut, will i be able to squeeze 250gm of coconut milk out of it, or shld i buy a lil more, just in case? i asked this cos im not sure how much grated coconut to buy.

very sorry for the silly mistake.

thanks :)

Aunty Yochana said...

Hi Yan,

It depends on the quality of the grated coconut n how u squeeze it.

I normally buy more just in case not enough to use.

Rgds

Yan said...

Hi Aunty

I made these earlier and they were fragrant, melt in your mouth...My family loves it!

Thanks for your great recipe. I bought 2 skinned grated coconuts and managed to get more than just 250ml of coconut milk. Of course, I stopped at just 250ml.

The taste is fantastic :)

Thank you once again.
Yan

Anonymous said...

Hello Aunty Yochana,
Thank you very much for the kueh bangkit and sujee biscuit recipee. I baked them last week and they were absolutely delicious, thank you so much.
Regards,
Jeeva

ahgirl said...

Hi aunty,
may i know how much does the batch serves?
on the sidenote, i love ur recipes!
i am only 19 but i love baking! :)

ahgirl. :)

Anonymous said...

Hello aunty, you mentioned specifically that the dough should not be shiny. What can go wrong that would result in a shiny dough and why is it bad? What can you do to prevent it? Some recipes call for icing sugar, would you care to comment on the difference it will make to the end product? Thank you for all you do on your blog. It is a go-to for me whenever I have a baking project. Thank you for your generosity!

Drinkkopi said...

Hi Aunty Yochana...

Thanks so much for sharing your recipe. I have given up buying Kueh Bangkit from shops because none of the taste seem to match what I remembered eating during my childhood. I made these today and they are really really good- melt in the mouth. I'll definitely make them again next year for CNY...

Lim Su Lin said...

Hi, aunty yochana,
I have tried baking today and it is really crispy and melt in the mouth, but it is kinda dry, may I knoe what is the possible reason that causes.

Rdgs
Lynn

Anonymous said...

Hi aunty yochana,
Have tried the bk and it was good but was dry when tasted. What could be the reason that causes it to be dry?