29 January 2015

Kuih Bangkit(Tapioca Coconut Cookies 椰香番婆饼)



My first kuih bangkit was few years back and it was an unsuccessful attempt. For a while I didn't want to try baking it again thinking it will not be an easy baking. However, recently saw “BlueSky Food Post"sharing how to bake a successful kuih bangkit and they have record down the details, it looks simple but I know is a time consuming task. Anyway, I take on the challenge to bake the kuih bangkit and indeed with no regret!!

To ensure a successful kuih bangkit, a few important steps here you need to do really well. First, you have to fry the tapioca flour using a flat wok under low heat for at least 45 mins to an hour. Second, you have to use the hand whisk to whisk the egg yolks until it is pale and light, then add the icing sugar in batches and whisk until it is fluffy pale. These two steps are crucial to ensure a successful kuih bangkit.  Time consuming task but the end result is a rewarding melt-in-mouth kuih bangkit!! \(^o^)/

久未了番婆饼!好多年前曾尝试弄过番婆饼,那时弄的成品不成功。。。是好硬的番婆饼!后来一直都不敢再尝试。今年在网络上看到“蓝天白云美食专栏”很真诚的分享如何成功烘焙番婆饼,我的信心来了!

原来呀,要弄成功的番婆饼并不难只要注意几个关键部骤,那成品一定会是酥脆的椰香番婆饼!第一点,木暑粉得用慢火炒上45 分钟到一小时,第二点,蛋黄得用手拿打蛋器打至发白才逐渐加糖粉,再充分打发,这是成败的关键哟,一定要记得了!








Ingredients:
1kg tapioca flour, after frying is about 600g
10 pieces of pandan leaves, wash and dry with cloth, cut into 3 inch length
225g icing sugar
6 egg yolks
200g coconut milk
1/2 tsp salt
1 tbsp homemade pandan paste
red food colouring for decoration

Method:
1. In a flat wok, place 1kg of tapioca flour and pandan leaves in the wok, switch on low fire and fry the tapioca flour for 45 mins to an hour. After this process the tapioca flour is still white in colour and it will filled with pandan aroma. 
2. After the flour cool down completely, keep it together with the pandan leaves in an airtight container for at least a day. I kept them together for three days.
3. Sift the tapioca flour and discard the pandan leaves.
4. In a mixing bowl, hand whisk the egg yolks until it is pale, add icing sugar in 7 to 10 batches, 1 to 2 tbsp sugar in a time. In each adding, whisk the egg yolk mixture until fluffy pale. It took me about 30~40 mins. 
5. Add in the tapioca flour, salt, pandan paste and 1/3 of the coconut milk, mix the mixture with spatula and continue adding the remaining coconut milk if the dough is too dry. Use hand to knead the dough together. If too dry add some coconut milk. Knead the dough for 15 to 20 mins until it form a smooth dough. The dough should be soft, wet but not sticky.
6. Flatten the dough between two pieces of plastic cling.
7. Use the cookies cutter to cut the dough. Place the dough on a lined baking tray and bake at 135C for 30 mins.