Kueh bangkit is a biscuit that which is familiar to people in South East Asia especially those celebrated during the Chinese New Year and Hari Raya. These cookies are tender that you can barely bite it and its deeply brown crumble has a crisp and flaky mouth feel.
Of course, kueh bangkit bought from store can taste great but nothing beats homemade kueh bangkit hot out of the oven. Creating this delight does not really require much work as it can easily be prepared in the comfort of your home after some time.
Below are the procedures on how to prepare appropriate kueh bangkit at home Find below the relevant procedures of preparing relevant kueh bangkit at home.
Ingredients
For the dough:
- 2 cups plain flour
- 1⁄4 cup corn flour
- 1⁄4 cup rice flour
- 1⁄2 cup icing sugar
- 1⁄2 tsp salt
- 150g cold unsalted butter, which is chopped into small pieces
- 1 egg yolk
- 1⁄4 cup cold water
For the topping:
- 1 egg, beaten
Equipment Needed
Equipment used – Electric mixer also know as stand mixer.
- Piping bag with star tip
- Baking sheets
- Parchment paper
Step 1: Combine the Dry Ingredients
Sieve the plain flour, corn flour, rice flour, icing sugar and salt in a lage mixing bowl. With a fork, blend the dry ingredients together until they are fully incorporated. If you see any large lumps the flour, then it’s time to break them up.
Step 2: Cut in the Cold Butter
Rub in cold butter that has been diced and add them to the dry ingredients. Mix the butter and the dry ingredients with your fingertips, an electric mixer or food processor until the mixture resembles coarse sand. Stir gently so that the butter does not soften and melts into the dough.
Step 3: Mix in the Egg Yolk and Water
Take 1 egg yolk and crack it gently in a small bowl and beat it gently using a fork. Add it over the flour mixture. Then gradually pouring the cold water while stirring vigorously. Keep mixing until a dough begins to form and don’t over mix. Do not overmix.
Step 4: Knead the Dough
Remove the dough onto a lightly floured surface. Now using the heel of your hand mix the dough very lightly for about 1 minute until it forms a ball. Do not overwork the dough. Roll it into a circle, cover with food foil, let it refrigerate for at least 30 minutes.
Step 5: Prepare Your Oven and Parchment Paper
After that, before further steps leave the dough to rest in a refrigerator, and in the meantime, preheat your oven at 180 °C. Preheat the oven, and prepare three baking sheets by laying parchment papers on them.
Step 6: Roll Out the Dough
On the plane lightly dusted with flour, roll out the chilled dough to that 1/4 inch thick. Cut out further shapes with 2-inch flower or star cookie cutter and arrange them 1/2 inch apart on the line baking sheets.
Step 7: Brush with Egg Wash
Pass the beaten egg lightly over the top of every shaped dough. This gives the kueh bangkit their golden brown shiny appearance once they are baked to perfection.
Step 8: Bake the Kueh Bangkit
Bake for 12-15 minutes until the edges gets crispy. Ensure they are baked to the recommended browning and don’t overcook as they won’t be crisp.
Step 9: Cool and Store
After baking, remove the kueh bangkit from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool down completely. Refrigerate in an airtight container for up to one week.
Kueh Bangkit: Here’s How You Do It Correctly
It is important that all the ingredients must be cold right until you start assembling them. This facilitates the development of a crunchy texture of the chips. Do not melt the butter. Dough should be manipulated carefully and should not be over mixed so as to avoided formation of gluten which makes the cookies hard. Roll out as little at a time as possible and chill the dough well before you roll it. This makes it easier to handle. Bake in batches. It is very important not to overcrowd the baking sheet or the kueh bangkit, respectively, will not become crisp. This should be done before putting them in the refrigerator or else they became soft because of condensation. They should be kept in an airtight container in order to retain the crispiness of the snack.
Kueh Bangkit Flavours
After mastering the traditional recipe, try experimenting with some flavor variations:
- Pandan kueh bangkit: Substitute 2 tablespoons of water by the juice extracted from 10-15 pandan leaves. For the dough mixture, stir 1⁄4 teaspoon of pandan essence into it.
- Coffee kueh bangkit: Substitute 2 tablespoons of water with strong brewed coffee. Mix 1 tsp instant coffee powder to dough.
- Matcha kueh bangkit: Substitute 2 tablespoons of water with warm water. Astonishingly, incorporate 1 1⁄2 tablespoons of matcha powder into the dough.
There you have it! Using this precise guide, you may now make kueh bangkit right in the comfort of your own home, surpassing the quality of those obtained from the stores. This very sweet taste with buttery texture combined wight the lightly crispy surface will make happy both kids and adults.
