My contributor Siew Loon is baking up a storm for Chinese New Year and today she is sharing a traditional Chinese New Year cookie recipe: kuih bangkit. I remember many childhood days when I helped my family making this goodies. For other Chinese New Year recipes, don’t forget to check out my posts at Rasa Malaysia: soy sauce chicken, ginger and scallion fish, crab noodles, and more.
Contributor: Ho Siew Loon
I am back again with my new year goodies. I have always enjoyed making the new year goodies as this is the time all family members will get together and help. This time around it is the traditional nyonya Kuih Bangkit. This little figurine goodies has lost its popularity among the younger generation and has been taken over by western cookies such as chocolate chips cookies, butter cookies, etc. I remember that Kuih Bangkit is a must for Chinese New Year and every house that you visit, you will sure to find it…(get kuih bangkit rcipe after the jump)
Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut milk. It is a cookie that is hard on the outside but melts in your mouth. This is one cookie that has quite a long shelf life compared to other cookies like Pineapple Tarts. It can be kept for about 2 months if stored in airtight container.
Ingredients:
1200g tapioca flour
13 eggs yolks + 2 egg whites
400g fine sugar
500g coconut milk
Method:
- Sift tapioca flour. Fry on wok until light. It takes about half an hour to 45 minutes. Leave to cool completely.
- Whisk eggs and sugar till thick and pale.
- Slowly add in egg mixture into flour mixture using a spatula or hand.
- Gradually add in coconut milk while kneading the dough.
- Knead dough till smooth and whitish in color.
- Dust wooden mould with tapioca flour. Put dough into mould and gently knock it out.
- Dot the cookies with red dot if desired.
- Bake at 180 celcius for 20-25 minutes or till cooked.
Cook’s Note:
Kuih Bangkit is cooked when the back of the cookies are slightly brown.
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Looks so yummylicious…thanks for the resepi!
Where can I get the mold??
You can get it from the shops that sell cookware or baking ingredients.
So nice! It’s very hard to get good ones these days
Going to try it!!!!!
Thanks, Siew Loon : )
heya !!!! OMG !!!! this is my all time fav n gets impatient waiting for CNY so that i can stuff my face non stop with it….mmmmnnnn !!!
havent have it for past 10 yrs since living in U.K. =C
thank u so much for sharing and posting the recipe…. !!!
=D)
The recipe looks interesting. What do you mean to fry the tapioca flour in a wok till light? Will it not burn in 30-45 minutes?
Can you use a cookie press/cutter instead of a mold?
Use very low fire and keep on stirring it. It will burn if you leave the wok.
You can use cookie cutter.
Thanks Siewloon. I’ll give this recipe a try. Is tapioca flour the same as tampioca starch? Also, what size are the molds to make 300 pieces? I’m in Canada so will need to buy a cookie cutter.
yes it is the same. Happy New Year!
About getting the wooden molds from cookware shops , do you mean like Sur la Tabla , William Sonoma, or chinese shops in Singapore or Asia. I live in South Carolina, have never came across these wooden molds. Also do you have a recipe for Chwee Kuih. The steamed ones in little ceramic molds with fried dried radish and garlic? If you do , pls. let me know. Thks. for your contribution.
Aileen from Singapore.
I just bought the kuih bangkit mold from http://grocerythai.com/index.php?osCsid=f8291a1d99481e1fdd3bfbba87097c6a
Hello, I just clicked on the link you sent to look for the kuih bangkit mold from http://grocerythai.com/index.phposCsid=f8291a1d99481e1fdd3bfbba87097c6a
However, I could not find the mold. Could you please let me know under which section of the website I could find the mold? How much was it?
Many thanks.
Try under kitchenware -> dessert mould :
http://grocerythai.com/dessert-mold-p-905.html?osCsid=f8291a1d99481e1fdd3bfbba87097c6a
Many thanks Tsu Lin. Happy New Year!
Does anyone know roughly how many cookies does this make?
About 300 cookies depends on the size of your mould. I get about 300 with the mould i used.
Wow! That is a lot of egg yolks! A lot more than what I tried last year! But that may be the very reason why mine failed…
Have you tried baking this with canned coconut milk. I have trouble getting fresh coconut milk here in Australia.
I believe you can use it.
I tried making it but it turned out quite tough, not like the light kuih bangkit that I’m used to. Please advise what I might have done wrongly.
Here is the link for the mold, http://grocerythai.com/dessert-mold-p-905.html
A good CNY cookies recipe is hard to come by. I am very glad you have shared them with us. Definitely going to try it after I managed to source the mold!
Thanks for recipe. My cookies turn out quite hard. Do you know why or what I could have done wrongly?
I think you have not knead enough. To get nice kuih bangkit, you need to knead the the dough thoroughly till smooth and white in color.
Hi, is the coconut milk you used thin coconut milk or thick coconut milk?
Thick coconut milk.
where do i buy a deep fryer for yam ring