Kuih Bangkit (Tapioca Cookies)

I made this Kuih Bangkit just last week ~ thinking it was easy and bravely doubled up the recipe in two batches in a row eventhough it was my first attempt making it.  It was indeed a wrong move and making it hastily without reading the recipe carefully.  I didn't cream the egg yolk and icing sugar till creamy resulting the dough was little more yellowish in colour.  And there was other factor that I did wrong too.  Sigh... BUT....nevertheless, those cookies were delicious and full of aroma taste.

As I am not pleased with the first attempt, I am adamant to try it out again.  And indeed, I done it!!  More than happy now.....

Kuih Bangkit (Tapioca Cookies)

Recipe sourced from Sonia of NasiLemakLover 

(I made 1 ½ recipe from her original recipe) 

Ingredients
190g tapioca flour
190g sago flour
6-8 screwpine (pandan) leaves, cut into small pieces

2 medium size egg yolk
130g icing sugar
125ml - 140ml concentrated coconut milk (or adjust accordingly) -

   use freshly squeeze coconut milk
A pinch of salt
Red food colouring (for decoration)
 

Directions

Combine the tapioca flour and sago flour together.  Dry fry the flours with the screwpine leaves in a big wok till very light (at least about 30 - 40 mins).

(My weight of flour after frying and sieve about 330g)

Cool flour for at least 2-3 days before used.
 

Whisk egg yolk and icing sugar until creamy and slightly pale, and half coconut milk, whisk till combine.

In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.
 

Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable (neither too wet nor dry).  

Make sure to give it a good knead for at least 5-10 minutes.

Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.

Bake in preheated oven at 160c for 25mins.

  

Note:  

*  If your dough is too wet, you will have a hard time removing it from the mould eventhough you dust your mould with flour.  So adjust accordingly when adding the balance of the coconut milk.

*  My first tray of cookies, I baked in 150C, and all the cookies have cracked top and browish but very crispy and aroma taste.  Whereas my second tray of cookies, I lower the oven temp to 100C only to slow baked it to prevent from cracking top though it wont have crispy crunch; but I just love how the shell shape look in the end result.

Ha....I took these cookies to the seaside to take photo..... Do you believe me? nah... just pulling your leg....

                                       
                                       

I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings 

and the theme is 'Chinese New Year Cookies'.

The Best Blueberries Muffin

I have been MIA for more than a month already; never knew time passed so fast and now it is already mid January 2014.  

I know at this time the Chinese is busily baking their cookies for the coming Chinese New Year.  I have yet to bake mine but I'm trying to clear some items in my fridge and hence my first post of 2014 is my Blueberries Muffins.

BLUEBERRIES MUFFIN
Recipe sourced from Food.com

Ingredients 
113g butter , at room temp
1 cup granulated sugar (do adjust accordingly to your taste) (I used 130g)
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups (250g) all-purpose flour
1/2 cup milk
2 1/2 cups fresh or frozen blueberries

Directions
Heat oven to 180°C.

Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs one at a time, beating after each.
Beat in vanilla, baking powder and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 15 to 20 minutes, until golden brown and springy to touch.