Kueh Bangkit Singapore by Bing Liang CNY Goodies
Kueh Bangkit is an essential delicacy during the CNY period. It is also well loved by our non-Chinese friends who use them for their own festive holidays too.
Why Kueh Bangkit is Important During Chinese New Year
Many of the CNY goodies we enjoy are popular, in part, because of what they have come to represent. Normally this is because of their name — for example nian gao sounds like “higher year” which suggests prosperity — or because of how they look — spring rolls vaguely resemble gold ingots, for example.
So why is Kueh Bangkit a popular snack during the Chinese New Year period?
Well, the popular CNY goodie actually falls into the later category but that meaning has changed over time.
Nowadays, however, the scrumptious cookies are cut into many different shapes each with their own meaning. The goldfish shapes symbolise prosperity while the flower shapes represent good fortune.
What is Kueh Bangkit meant to taste like?
If you’ve never tried Kueh Bangkit before then you’re certainly in for a treat. On the outside there’s a crispy shell but, bite in, and you will find a deliciously soft inside.
You will often hear people describe them as “melt in your mouth” and that’s a pretty apt description.
The taste itself is fragrant, light with an interjection of coconut. If you’ve tried it before then we don’t need to tell you how gorgeous they are. But if you haven’t been lucky enough to test them out, head to a bakery and pick one up before you attempt to make them — that way you will know what you’re aiming for.
How to make Kueh Bangkit
You would not trust a recipe given to you online, but you certainly have to trust a recipe from the experts. Try replicating our amazing Kueh Bangkit taste by yourself today!
- Tapioca flour (400g)
- Eggs (one whole, one yolk)
- 8 pandan leaves (cut into strips)
- Sugar (160g)
- Coconut milk (400ml)
Step 1. Turn your oven dial to around 190°F (90°C) and leave to heat up. While you are waiting, pour your tapioca flour into a baking tray and bury the pandan leaves inside. When the oven is sufficiently hot, insert your tapioca flour/pandan leaves mixture and cook for one hour. When 60 minutes is up, take it out and leave to cool.
Step 2. Sift your cooled tapioca flour into a bowl, throwing away any clogged up pieces that might be left in the bowl plus the pandan leaves.
Step 3. Combine your egg yolk and sugar, working extra hard to get them nice and fluffy (or cheat and use an electric whisk).
Step 4. Next (and it is essential that you do this gradually) add the coconut milk into the egg yolk/sugar mix. While you’re doing this beat the concoction with a ladle or spatula.
Step 5. Retrieve your sifted tapioca flour and carve out a well in the centre. Then slowly add your coconut/egg yolk/sugar mix using your hands to gently knead the mixture. You will know it’s ready when the dough no longer feels sticky to the touch.
Step 6. When you’re happy with the consistency, dust your work surface with some flour and roll out your mixture with a rolling pin. Then, using a cookie cutter, start carving out your shapes.
Step 7. Heat your oven to 300°F (150°C). While you are waiting for it to warm up, place your cookie cut-outs onto a baking tray lined with parchment paper.
Step 8. Stick your kueh bangkit into the oven and let it sit there for around 25 to 30 minutes. You’ll know when it’s ready because the top will turn slightly brown.
Step 9. Finally, remove your creation from the oven and set them on a baking rack to cool. Kueh bangkit can stay edible for weeks as long as it is stored in a sealed container so cook some before your CNY celebrations and save yourself hassle on the big day.
Conclusion: How to make Kueh Bangkit
So there you have it, how to make Kueh Bangkit in just a few easy steps. If you’ve never made it before you might want to practise once or twice before the CNY celebrations begin. Although there are very few ingredients, it can be tricky to nail the recipe.