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Kueh Bangkit

Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Dessert, Snack, Tea
Servings 200 pieces

Equipment

  • Kueh Bangkit Mould
  • Large wok

Ingredients
  

Flour

  • 800 g Sago Flour
  • 12 Pandan Leaves Washed, dried well, cut into 2 inch pieces
  • 250 g Coconut cream

Dough

  • 1 portion prepared flour (above) Pandan leaves removed
  • 240 g Coconut cream Either hand pressed, or canned
  • 200 g Icing sugar
  • 3 - 4 Egg yolks

Instructions
 

Flour preparation

  • Heat a large wok over low heat, add sago flour and dry fry for 15 minutes, stirring often.
  • Add pandan leaves to flour and continue to fry over low heat for another 10 - 15 minutes. Stir often , until it feels light & leaves are dried out.
  • Spread the flour around the work and leave it to cool for 12 hours in a dry place. Sift before use.
  • If not making the cookies immediately, sift and store the flour in an airtight jar.

Dough

  • Whisk the coconut cream with 100g of the icing sugar together until smooth. It will look a little grey, which is fine.
  • Using an electric mixer, cream the egg yolks with the remaining 100g of icing sugar on high speed until thick and smooth.
  • Add the coconut sugar solution prepared earlier, and continue to mix with the electric mixer on low speed.
  • Add 500g of sago flour in 3 batches. Between each batch, use a wooden / plastic spatula to stir well.
  • Once all the flour is incorporated, you will have a sticky dough that seems hard to handle. As you mix it, it will turn back on itself and fill the space. When its done, you would be able to make indents with your finger.
  • Cover the mixing bowl with a wet towel when resting to avoid it drying out.

Shaping & baking

  • Pre heat oven to 140°C.
    Line the work space with baking paper and dust with extra sago flour. Dust the kueh bangkit mould with sago flour too.
  • From the mixing bowl of flour, take out what appears to be enough to fill the mold once and leave it in the extra fried sago flour. Pinch off one portion, make sure the surface is well dusted and use your palm to push it into the first mould. Use your thumb to wipe away the excess. Use this as part of your next ball and finish filling the mould.
  • Once ready, turn the mould over and hit the edge you are not holding against your opposite wrist or on the table. You may need to do this several times until all of the little dough shapes come out.
  • Repeat until you can fill one baking tray with the shapes, about 1cm apart. This means you can fit many one one sheet.
  • Put the tray in the lower part of the oven and leave at 140°C for 10 minutes. After this, reduce to 110°C and bake for a further 20 minutes.
  • When you check, the kueh bangkit should not be turning brown (they will remain pale) but should be dry at the bottom.
  • Leave them on the tray to cool for 10 minutes, then transfer to a cooling rack until they are fully cooled. Store in a very airtight container to maintain the crisp.