A very popular cookie loved by everyone during this festive season. Traditional “Kueh Bangkit” should be fragrant, crumbly and melt in the mouth. Most of those that you get from the stores tend to be hard and lack the coconut fragrance.
This is a modified version of my family recipe. The original recipe called for two coconuts to be grated, squeezed and boiled until the milk turned thick and oily. Since we have ready-to-use coconut cream now, this recipe only calls for cooking at low heat (till just below boiling point) – just enough to dissolve the icing sugar.
There wasn’t a specified amount of coconut cream in my family recipe. Instead, cream was added to the flour until the right consistency of dough was achieved. I have however included a recommended amount of cream in this modified recipe.
It is good to have extra cooked coconut cream on hand in case more needs to be added to achieve the right consistency. Also, in the process of rolling and shaping the cookies, you may find the dough drying up. You may then need to add extra coconut cream. Cooking the coconut cream finally ensures that it does not turn bad over the course of the day.
To make this irresistible melt-in-the-mouth Kueh Bangkit, click on the video tutorial and print out the recipe below.
Please click Image and YouTube Link below to view Video Tutorial:
YouTube Link: https://youtu.be/7mnXlX28d5M
- 800 g Sago Flour*
- 8 Pandan Leaves
- 400 ml Coconut Cream**
- Pinch of salt
- 270 g Icing Sugar
- 3 Large Egg Yolks
- *600g cooked flour will be used in recipe. The remaining flour is used for adjustment and dusting.
- **270 ml cooked coconut cream will be used. Remainder for adjustment where necessary
Dry fry sago flour with pandan leaves. Allow it to cool. Remove the pandan leaves and sieve the flour.
Cook 400 ml coconut cream, pinch of salt and 70g icing sugar over low flame till sugar dissolves and leave aside to cool.
In a separate bowl, whisk 3 large egg yolks with 200g icing sugar.
Put *600g of the cooked sago flour in another bowl (remaining flour can be used for adjustment and dusting).
Add **270 ml of the coconut cream mixture and egg mixture to the *600g cooked sago flour and knead well.
If the dough is too dry, adjust by adding in some of the remaining coconut cream mixture. Do this slowly, by adding one spoon at a time till you achieve the right consistency.
If too wet, add in additional cooked sago flour slowly a spoon at a time.
Cover the dough with a towel to keep it moist.
Roll a portion of the dough flat on a floured board (using remaining cooked sago flour)
Cut the dough into shapes with cookie cutter
Arrange the cookies on a baking tray lined with parchment paper
Using a tweezer make patterns on the dough by pinching lightly
Bake at 160 degree C in a preheated oven for 10-15 mins until lightly brown
Remove cookies from tray and cool on a rack
- When boiling the coconut cream, you could add some pandan leaves to enhance the flavour.