Wednesday, February 11, 2015

Kuih Bankit

Kuih Bankit is my family favourite cookies. Did them last year but was not very successful as the texture was hard and not melt in your mouth. This year I tried baking them again and am very happy with the bake. The texture is what I want and the cookies are full of coconut aroma.



Recipe Source: Esther Tho

Ingredients:

210g tapioca flour
1 egg yolk
80g icing sugar (pls adjust, 80g abit too sweet)
100ml coconut milk

Methods:


I baked the flour with lots of pandan leaves below the flour at 150deg for 1hr. Stir abit in between a few times. Leave to cool and keep for a few days (at 2days). Discard the leaves and sieve before storage.

*I only used 210g of baked tapioca flour.


Mix egg yolk, icing sugar and half coconut milk. The balance coconut milk is for adding in the dough while kneading.


Knead the dough real hard for abt 15-20mins to get smooth texture. (Tapioca flour is gluten free. We need to knead till the coconut oil is out to have that smooth texture.)


Take out small portion of the dough, roll out and use cookies cutter. Balance dough cover with damp cloth to keep them moist.


Dust some tapioca flour on tray.


Bake at 160deg for 20mins.

*If dough gets dry do knead again with a tsp of coconut cream.







I’m submitting this post to Best Recipes for Everyone
Jan & Feb 2015 Event Theme: My Homemade Cookies
organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

                                                                                 &

This post is also linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                 &

                                                            

I'm linking this post to the
"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

14 comments:

Luv Sweet and Savory said...

Didn't know that Kuih Bankit involves baking of flour and storing for use later. With pandan, your
Kuih Bankit must be very fragrant and delicious!

Victoria Bakes said...

Oh wow!! Cecilia, these are so nicely crafted.. I would just place them on the table as a decorative piece during the CNY. How would I bear to eat these?? Btw, a few of us are posting and linking Valentines Day themed cookies this Saturday and love to invite you to join in this wave ;) will be lovely to see another delicately done cookie if you have the time

Thanks for supporting best recipes

Zoe said...

Hi Cecilia,

I'm sure you will love this wonderful taste of success. Plus these look so pretty!

Zoe

Cecilia Yap said...

Tks Karen...these cookies are my family favourite so must learn how to bake them.

Cecilia Yap said...

Hi Babe....ttks for the invites, will try to bake something for tSt his Valentine's Day theme.

Cecilia Yap said...

Tks Zoe. . I am overjoyed with this success..

Cecilia Yap said...

Tks Zoe. . I am overjoyed with this success..

May Law said...

Love these kuih bangkit,, well done!

Cecilia Yap said...

Tks May. .enjoy your bake too..

Cecilia Yap said...

Tks May. .enjoy your bake too..

irene myme said...

我也超喜欢吃这款饼干,可一想到要炒粉真是怕怕咯。曾经有试过把粉放入烘炉里烤,可是成品不大理想。下次一定要再试试你这食谱,感谢分享哦。
也祝福你俩:情人节快乐 ♥♥♥

Cecilia Yap said...

Tks Irene .Happy Belated Valentine's Day..

DomesticGoddessWannabe said...

Nicely done! I think I am still not brave enough to try making these cookies!

Fion@轩宏妈 said...

I fried my flour before CNY,till now haven't make my kuih bangkit yet...hahahaha