{"id":3772,"date":"2018-01-12T14:19:46","date_gmt":"2018-01-12T06:19:46","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3772"},"modified":"2018-07-12T15:00:51","modified_gmt":"2018-07-12T07:00:51","slug":"kueh-bangkit","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/kueh-bangkit\/","title":{"rendered":"Kueh Bangkit"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-1151211762\">\n\n\t<div id=\"col-625631982\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Kueh Bangkit<\/h1>\n<h1><strong style=\"color: #555555; font-size: 14.4px;\">by Julie Yee<\/strong><\/h1>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-625631982 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1978931402\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id9132'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1978931402 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-1151211762 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1492407561\">\n\n\t<div id=\"col-636331191\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Celebrate this Chinese New Year by baking melt-in-the-mouth Kueh Bangkit that is crumbly coconut cookies made with sago flour.<\/p>\n<p><strong>Cuisine :<\/strong>\u00a0Baking \u00a0<strong>Course :<\/strong>\u00a0Dessert \u00a0<strong>Skill Level :<\/strong> Novice<br \/>\n<strong>Prep :<\/strong>\u00a035 mins \u00a0<strong>Cook : <\/strong>20\u00a0mins <strong>Ready in :<\/strong>\u00a055 mins\u00a0 <strong>Serves : <\/strong>100 pieces<\/p>\n<hr \/>\n<p><strong>INGREDIENTS \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><\/p>\n<ul>\n<li>Group 1\n<ul>\n<li>150gm Tapioca Flour (after fried)<\/li>\n<li>200gm Sago Flour (after fried)<\/li>\n<li>8 Pandan Leaves<\/li>\n<\/ul>\n<\/li>\n<li>Group 2\n<ul>\n<li>130gm Pure Thick Coconut Cream (Squeeze from 800gm of freshly grated coconut)<\/li>\n<li>A pinch of fine Salt<\/li>\n<li>60gm Fine Sugar (part 1)<\/li>\n<\/ul>\n<\/li>\n<li>Group 3\n<ul>\n<li>60gm Fine Sugar (part 2)<\/li>\n<li>25gm\/ 1.5no Egg Yolk<\/li>\n<li>* Extra Tapioca Flour for Dusting<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-636331191 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-409799899\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3775\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/01\/Kueh-Bangkit-Copy.png\" alt=\"\" width=\"744\" height=\"476\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/01\/Kueh-Bangkit-Copy.png 744w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/01\/Kueh-Bangkit-Copy-300x192.png 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/01\/Kueh-Bangkit-Copy-24x15.png 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/01\/Kueh-Bangkit-Copy-36x23.png 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2018\/01\/Kueh-Bangkit-Copy-48x31.png 48w\" sizes=\"(max-width: 744px) 100vw, 744px\" \/>\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-722991493\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1492407561 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS<\/strong><\/p>\n<ol>\n<li>Preheat oven at 20 minutes at 165C<\/li>\n<li>Fry Group 1- tapioca flour, sago flour with the pandan leaves\u00a0 till light &amp; fluffy, about 20 minutes.<\/li>\n<li>Mix Group 2 &#8211; coconut milk, sugar (part 1) and salt.<\/li>\n<li>Whisk Group 3 &#8211; egg yolks with the sugar (part 2) for 5 minutes.<\/li>\n<li>\u00a0Add in the Group 2 Coconut milk into the egg yolk mixture and whisk together till the sugar melt.<\/li>\n<li>Pour in the sifted flours. Knead till a soft dough is obtain.\u00a0 Cover the dough with a damp cloth.<\/li>\n<li>Roll out 5mm thick &amp; cut out patterns &amp; placed on lined tray.<\/li>\n<li>Add in a small portion of new dough to the remainder drier dough before rolling out.<\/li>\n<li>Use a clipper to pinch patterns. Leave to dry for 15 minutes before baking.<\/li>\n<li>Bake at 160C for about 20 minutes till the cookies are totally dry.\u00a0 The base should be light brown and the top is white.<\/li>\n<li style=\"list-style-type: none;\"><strong>Tips:<\/strong>\n<ul>\n<li>You can use all tapioca flour if sago flour is unavailable.<\/li>\n<li>Let the cookies rest before baking ensure the pattern more visible.<\/li>\n<li>You can also bake the flour in the oven at 150C for 30 minutes.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Celebrate this Chinese New Year by baking melt-in-the-mouth Kueh Bangkit that is crumbly coconut cookies made with sago flour. <\/p>\n","protected":false},"author":3,"featured_media":3775,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[56],"cuisine":[64],"difficulty":[69],"time":[74],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - 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