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Thursday, 28 January 2016

Bangkit Cookies (aka Kueh Bangkit) 番婆饼



When I was a child, on the first day of Chinese New Year 大年初一 , we celebrated at my grandparents house. All of us 'packed' in my father's car, I still remembered he was driving a Mitsubishi Lancer and I was the one sitting at the front passenger seat with my mom. That was more than 30 years ago and no one care about children car seat or even if you fasten your seat belt.


My mom was just like me, no junk food for kids! And, that's the reason why I was so looking forward to Chinese New Year because back to my grandparents house, I got UNLIMITED JUNK FOOD! :D It's just like having 'junk food' buffet. My mom was busy cooking in the kitchen and I was busy 'trying out' all the cookies and junk food. One of the food that I never missed was this (not junk food). Simply because it melt in mouth and it's sweet and fragrant! 



Every year, I see many bakers baking this and I was tempted to try. However, looking at the recipe, I gave up because of the process to dry the flour. Bake or fry the flour, any one of this will definitely make a big mess in my kitchen or oven. 

Until last week,  when I went shopping at Metro, I found this...







Alright, this is NOT a sponsored post or advertisement. 

It came with the recipe that after I read the details, I add a packet in my shopping basket without second thought! No baking/frying flour, why not give it a try? and I did, it turned out melt in mouth and not too sweet, most importantly it's easy to handle :)


Well, I didn't follow exactly the recipe stated on the packaging because I do not have pandan coconut essence. I used pandan leaves to get the pandan fragrant, it turned out not as fragrant as the store bought bangkit cookies but for a quick homemade version, this is a good one. 



I will not share the details of the ingredients used because it's all printed on the packaging. Just some notes for myself that you may want to use for reference:

~ When using packet coconut milk (I used KARA), add 100ml water, gently heat up with some chopped pandan leaves to get the pandan fragrance. 

~ If the dough is too sticky, cover with cling wrap while roll out the dough to prevent sticking.

~ Bake in a preheated oven 160'C (with fan) for 10 minutes, rotate the tray and continue to bake 10 minutes. If the centre of the bottom is still a little moist, return to oven bake 120'C for 5 more minutes. Let it rest on the baking tray for 8 minutes before transfer to the cooling rack. 


That's how they crumbled when I transfer it to the container.
Need I tell you how these cookies melt in mouth? ;)

~ Handle the cookies with EXTRA care because they are so fragile and crumble easily. 





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