Kuih Bangkit

Jenny Lim

Kueh Bangkit Recipe (using Sago Flour)

Adapted from Mum’s recipe

Makes approx. 330 bangkit

Preparation Time: Overnight

Baking Time: 2 to 3 hrs

Ingredients

700 to 800g Sago Flour

10 to 12 Pandan Leaves

240g Coconut Cream

200g Icing Sugar

3 Egg Yolks

subheading: Flour Preparation:

In this recipe, you need to fry more of the Sago Flour because some will be used for flouring the pastry board & bangkit cutter

Prepare at least one day in advance as the flour needs to cool down completely before you can use them

On initial frying, the flour will be lumpy & hard to stir. After 10 mins of frying it becomes a little lighter

Towards last part of frying, the flour will become dry & flies up when stirred, which indicates that it is ready

subheading: Wash and wipe with paper towels till very dry, then cut into 2” lengths:

10 to 12 Pandan Leaves

subheading: In a big wok, dry fry over low heat for 10mins, stirring all the time with a slotted spatula:

700 to 800g Sago Flour

subheading: Add & continue to fry for about 10mins till flour is light & the leaves are dried & crinkled:

Cut Pandan Leaves

Spread the Fried Sago Flour in wok & leave to cool completely (preferably overnight)

Sift it & then store

subheading: Pastry Preparation:

subheading: Stir with hand whisk till sugar is dissolved & mixture is like a semi-greyish thick sugary solution:

240 gm Coconut Cream

100 gm Icing Sugar

subheading: Whisk at high speed till creamy white & sugar is dissolved:

3 Egg Yolks (approx 50 to 55g of yolk)

100g Icing Sugar

subheading: Lower speed, add & whisk till well mixed:

Coconut Sugar Solution (prepared above)

subheading: Change to wooden spatula, add & stir till well mixed:

560g Fried Sago Flour

Pastry will still be VERY STICKY & quite hard to handle but it is OK

Cover with a piece of wet cloth to prevent pastry from drying out & then leave aside

Set aside the remaining Fried Sago Flour to dust the work top & to flour the kueh bangkit cutters

subheading: Rolling the Pastry:

1. Line pastry board with a piece of cling wrap

2. Use a cake scraper to cut out a small portion of the Sticky Pastry, sprinkle a little Fried Sago Flour over & knead in, adding the Flour in tiny amounts till pastry is smooth, soft & pliable

3. Flour worktop & place pastry on it. Cover pastry with another piece of cling wrap & using a roller, roll dough out to 3mm thickness

4. Use floured bangkit cutter to cut by pressing into pastry

5. Place cut-out bangkit on trays lined with baking paper, spacing them slightly apart as they will spread slightly during baking

6. Pinch desired designs on the bangkit (optional step)

7. Mix the remaining rolled out scraps of pastry with another small portion of the sticky pastry, knead them together & if still sticky, then knead in a little more of the fried Sago Flour. Repeat the rolling, cutting & pinching process

subheading: Baking:

Bake in pre-heated oven at 160ºC for 10mins to set the design

Then reduce temperature to 130ºC & continue to bake for a further 20mins or till Bangkit is very light beige in colour

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