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Chinese New Year Cookies: Kuih Bangkit

by Che-Cheh on January 25, 2010 60,750 views

in Cookies


Kuih Bangkit is one of the classic Chinese New Year cookies (others are Kuih Kapit @ Love Letter and Pineapple Tarts) loved by Malaysians. What’s loved about this traditional Nyonya cookie is the aromatic smell that welcomes you the moment you bite into the crispy outer later and then got jolted into a world of melt in your mouth excitement. Oh yeah!

Kuih Bangkit

To be frank with you I’m not a big fan of Kuih Bangkit but my sister is such a HUGE fan of this cookie. So much a fan that she stubbornly picked up a cookie that has fallen on the floor and intend to bake it. Horror! Thank God I was able to coaxed her and finally got rid of that 1 piece of ‘dirty’ cookie. Haha

Kuih Bangkit

This is our first time baking Kuih Bangkit and I gotta say it was very easy. In my opinion this is one of the simplest cookie I’ve ever made.

The recipe calls for arrowroot flour (lu-lu hoon) however we couldn’t find it anywhere (not that we look hard enough anyway haha) so we substitute it with sago flour (advice from grandma).

Fry Cornflour, Sago Flour & Pandan Leaves

The preparation of ingredient begin a day earlier. You need to fry cornflour, arrowroot flour (in our case sago flour) and pandan leaves in a wok under low fire until the flour is light and it doesn’t stick to the side of the wok. This should take about 30 minutes. Transfer the flour to a container and leave to cool overnight.

A day later…

Egg Yolks & Sugar Thicken Egg Yolks & Sugar

Whisk egg yolks and castor sugar until thick.

Add Coconut Milk

Next add coconut milk (santan) and stir gradually. We didn’t use all the milk.

Add Flour Knead Dough Knead Dough Knead Dough

Now add enough flour and knead the combination for about 5 minutes to form a pliable dough (means soft and flexible). We also didn’t use all the flour. This is the tricky part. You gotta ‘agak-agak’ (guesstimate).

Knead Dough

As long as you get a soft & flexible dough then it’s good to go.

Kuih Bangkit Mould

We bought 2 plastic Kuih Bangkit moulds as the wooden ones is 5-6 times pricier. *gags*
Kuih Bangkit moulds are available for purchase in my store.

Lightly Dust Kuih Bangkit Mould With Flour

Lightly dust the moulds with the remaining flour. Notice how much flour we have left in the container.

Press Dough Into Kuih Bangkit Mould Moulding Kuih Bangkit

Take a small piece of dough and press into the mould. Trim the excess dough off with a butter knife (or a baking spatula). In our case we just use our fingers to trim it. Easy! Haha

Now knock the mould gently on the table to dislodge the cookies.

Arrange the cookies on a baking tray (remember to line it with baking paper) and bake for 10-20 minutes in 150OC. For us, we bake ‘em for 25 minutes as we prefer a crisper and brownish outside.

Kuih Bangkit

Fresh from the oven. YUM!

Optional: Add red dot (from red food dye) using toothpick (I used fork haha) on Kuih Bangkit with flower designs.

Cool them and store in air-tight containers.

Additional notes:
1. A fascinating fact: During kneading, you can feel the dough become hot. Just some chemistry effect!

2. When you have a ‘wet’ dough, you will find difficulties to dislodge cookies from the mould. Add some flour and re-knead. When you have a ‘hard’ dough, you will find the dislodged cookies in crumbly state. Add some coconut milk and re-knead. All this shouldn’t be a problem if you follow the method above.

Moulding Kuih Bangkit

3. Remember to cover the rest of the dough with a damp cloth while you’re busy moulding Kuih Bangkit as the dough will harden up. In our case we took a handful of the dough (uncover) for moulding and cover the rest.

4. If the dough does harden up, add a little coconut milk and re-knead the dough.

Kuih Bangkit

5. Make sure you dust the mould with enough flour. The first or second time is usually the hardest to dislodge the cookies from the mould. After that it’s easy.

6. Because this is the first time we’re making the cookies, we tried baking a few pieces in the oven to adjust the cooking time.

Kuih Bangkit

Kuih Bangkit – Chinese New Year Cookies
recipe from Nyonya Flavors
Yields 140 pieces.

150g “Butterfly” brand cornflour
600g arrowroot flour (lu-lu hoon)
1-2 pandan leaves, cut into 3cm lengths

3 egg yolks
150g castor sugar
250ml thick coconut milk, extracted from 1 grated coconut

Method:
1. Fry the cornflour, arrowroot flour and pandan leaves in a dry wok over a low fire until the flour is light and leaves the side of the wok, about 30 minutes. Leave to cool overnight.

2. Whisk the egg and sugar until very thick and stir in 250ml of coconut milk gradually (you may not need to use all the milk). Then knead in enough floor to form a soft pliable dough, about 5 minutes.

3. Lightly dust a wooden Kuih Bangkit mould with the remaining flour. Press a small piece of dough into each of the designs on the mould, trim off excess dough with a butter knife and knock the mould gently against the worktop to dislodge the cookies.

4. Arrange the Kuih Bangkit on lightly floured baking trays. Bake at 150OC (350OF) for 10-20 minutes. If a pale white Kuih Bangkit is preferred, remove cookies after 15 minutes. If a more aromatic and crisp cookies is the preference, bake it until just very lightly browned. Cool and store in air-tight jars.

Enjoy!

{ 35 comments… read them below or add one }

molly January 25, 2010 at 7:13 pm

Used to like this cookies but have not tried making it. Seem easy.

Reply

tedlive January 25, 2010 at 10:30 pm

i love kuih bangkit..but cant find a nice one in kl. will try urs. thanks

Reply

Che-Cheh January 25, 2010 at 10:53 pm

Hi Molly, yeah we thought they were difficult to make too but not anymore after trying it.

Hi Tedlive, do try it and let me know how you find the cookie. Cheers :)

Reply

lechua January 31, 2010 at 6:24 pm

oh u have a good blog too… was just at ur che-cheh blog.. u must be busy cooking making at this time of the year… kuih bangkit has always been an all-time fav for me since a kid… think it’s the melt in the mouth effect

Reply

lechua January 31, 2010 at 6:24 pm

typo…. good = food …. but the blog is good too…

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lechua January 31, 2010 at 6:25 pm

cooking = cookie … sorry fingers and mind not working together today

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Che-Cheh January 31, 2010 at 11:03 pm

Hi Lechua, I have 3 blogs actually. Haha
I tried baking kuih bahulu/bulu last week but it was a failed attempt. Will try again this week. Cheers! :)

Reply

foongpc February 2, 2010 at 10:16 pm

I like kuih bangkit! But I prefer pineapple tarts more! Haha!

To me, a good kuih bangkit must have coconut in it. And it must melt in the mouth. Hmmm, yummy!! : )

Reply

Dawn February 2, 2010 at 10:19 pm

This brings back all the memories when my grandmother, mom and aunt “kap sau kap keok” make this cookie before CNY for distribution to friends and relatives. I think my mom gave the wooden moulds to my sister. I still remember the prepping of the flour overnight, the actual making of the cookie, and we kids will put the baked cookies in the lined tins….thanks for the memories! :)

Reply

Che-Cheh February 3, 2010 at 9:20 am

Hi Foongpc, I only like eating the crust of pineapple tarts. Haha

Do you mean coconut milk?

Hi Dawn, ahh the good ole days ya. For me it’s the kuih kapit that we (including relatives) ‘kap sau kap keok’. Haha

Reply

leen February 27, 2010 at 8:45 pm

actualy i don’t like all the sweet stuff. but after i had read your article.. very interesting.hope ican tray try this one day.

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Che-Cheh February 27, 2010 at 9:52 pm

Hi Leen, where you’re from? This cookie is actually not that sweet. :)

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Sharon March 1, 2010 at 12:46 pm

YUMMY-LICIOUS….so kind of you for sharing….

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Che-Cheh March 2, 2010 at 2:15 pm

Hi Sharon, :) sharing is good.

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mrs lim August 30, 2010 at 10:48 pm

I have wooden kuih mould @ RM10 each. Collector’s item. Very good condition. Never used. Will add to my above blog later. Meantime, email me if u r interested n check out my blog too.

Reply

Mayra June 1, 2011 at 4:56 am

Where Can I buy the plastic Kuih Bangkit moulds ( with the handle ) in the Chinese New Year Cookies recipe above? All I can find are the seashells and almond slices moulds…

Reply

Che-Cheh June 1, 2011 at 9:04 am

Hi Mayra, you can check ebay.

Reply

Mayra June 2, 2011 at 12:27 am

I did check Ebay and they did not have the ones with 8 different shapes like in your recipe… only the 4 seashells or 4 almond… I really like the 8 different shapes you are using..

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Che-Cheh June 3, 2011 at 9:04 am

Hi Mayra, maybe you can ask the ebay seller whether they can get it for you in different shapes. Or if you want I can get it for you from my local shop here. But I cannot guarantee I will find the exact pattern.

Reply

Mayra June 2, 2011 at 12:28 am

I see the wood ones but I like the plastic ones with the handle

Reply

Che-Cheh June 3, 2011 at 9:05 am

The wood ones were used during my grandma’s period. Nowadays the plastic ones are most famous because it’s lighter.

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Mayra June 4, 2011 at 2:28 am

Ok. Thanks

I wil ask on Ebay and if I cannot find them I will drop you a note.

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Che-Cheh June 5, 2011 at 11:10 am

Ok :)

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Mayra June 4, 2011 at 3:34 am

Do you have a Kuih Bangkit cookie in US measurements? not grams.. I just want to bake correctly.. Thanks

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Che-Cheh June 5, 2011 at 11:26 am

Unfortunately no. You can easily convert grams to ounce or cups using online conversion calculator. Thanks :)

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elbykoh June 15, 2011 at 12:13 pm

i used to make these when i was kid with my mum….and for a long time never make it already…after watching your recipe…i think i am going to try and make it ….thanks …it looks yummy!

Reply

Che-Cheh June 16, 2011 at 11:29 am

Sweet childhood memory ya. :)
Please try. Hope you like it.

Reply

Edna December 21, 2011 at 2:38 pm

Hi, I’ve recently gone crazy craving for these kuih bangkits and saw many recipes online. But I’m confused as for the same amount of flour, some advised to add only 1 egg yolk, some advised 8 egg yolks, some 4 and in your case, 3. Some advised to add egg white from 1 egg… I tried with 4 egg yolks, it turned out crispy. Didn’t melt on mouth. I tried 1 egg yolk. Was slightly crispy on the outside and take a little effort to melt in the mouth. Does yours melt in the mouth or do we need to chew the kuih bangkit a little? Can’t wait for hear from you soon! I’ve decided to bake tonight… >=)

Reply

Che-Cheh December 21, 2011 at 10:47 pm

Hi,
This recipe is crispy on the outside and ‘some’ melt in the mouth inside. You do have to chew the kuih bangkit. Good luck.

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aki January 6, 2013 at 9:09 pm

Hi there, as in my memories all kuih bangkit was made of 薯粉 (Tapioca).. i was wondering what is arrowroot flour (lu-lu hoon)? is there any chinese name? thanks in advance! :P

Reply

Che-Cheh January 6, 2013 at 10:17 pm

Hi Aki, I’m not sure what they call arrowroot flour in Chinese other than lu-lu hoon (as mentioned in the book). According to the book author, arrowroot flour is available in Penang only. We normally use sago flour instead.

Reply

Victoria Bakes January 13, 2014 at 6:15 pm

Very lovely blog

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Che-Cheh January 13, 2014 at 8:05 pm

Thank you Victoria. :)

Reply

roxane January 22, 2014 at 12:55 pm

Hello CheCheh!
Must the fried flour be left overnight? Can it be used once it’s cooled?

Reply

Che-Cheh January 22, 2014 at 8:01 pm

Hi Roxane, it needs to be cooled overnight because it takes that long for the flour to cool down.

Reply

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