Kuih Bangkit Recipe 薯粉饼食谱

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Kuih Bangkit Recipe 薯粉饼食谱
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Kuih Bangkit tastes the best because it has thick coconut milk that makes it so good, plus it melts in your mouth too! Simple and irresistible recipe here.

白色幼滑细腻的薯粉饼,溢出浓浓的椰奶香气,入口即溶,会不自觉一块一块的往嘴里摆。
Ingredient and Portion
450g Butterfly cornflour / 蝴蝶牌粟米粉 450克
2 pandan leaves (cut into 2cm lengths) / 班兰叶 2片(切成2公分长)
2 egg yolks / 蛋黄 2粒
100g castor sugar / 幼糖 100克
160-170ml thick coconut milk / 椰浆头 160-170毫升

Extra flour (for dusting mould) / 额外面粉,供模子用





Method
1. In a wok, fry Butterfly cornflour & pandan leaves over low heat until flour is light. Leave to cool, then sieve, discarding any hard flour bits and pandan leaves.
把粟米粉及班兰叶用干净的镬以小火炒至粉变轻,待冷却后筛过。

2. Whisk yolks & sugar until thick in mixing bowl, add in coconut milk gradually.
在容器内把蛋黄和糖搅拌至浓,然后慢慢加入椰浆。

3. Gradually knead in sifted flour to form soft dough, add more coconut milk if necessary.
慢慢加入筛过的粉,搅拌至可搓成丸子的面团,如果太干可加多一些椰浆。

4. Dust Kuih Bangkit mould with some flour, press a small piece of dough into each design.
把Bangkit 饼模沾粉,塞入一粒面团,挤压至平。

5. Trim off excess dough with a knife and knock mould gently against the worktop to dislodge the cookies.
把旁边多出来的面团用刀刮掉,轻轻敲击桌面脱模,排入烤盘。

6. Bake in pre-heated oven at 150℃ for 10-15 mins. Bake longer if light brown cookie is desired, cool before storing.
放入预热150℃的烤箱,烤10-15分钟。要焦一些,就烤久一点,冷却后装罐贮存。

Tips
Fresh and thick coconut milk is required in the recipe. You may use cutters as well if Kuih
Bangkit mould is not available. Roll out dough and cut using desired cookie cutters.
一定要用新鲜的椰浆制这种饼,如果没有模子,可以用刀代替,随意切成块状。
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