It's been a very long time I buy Soon Kueh 笋粿, as I do not really like those selling at the hawker centre or food court. Therefore my kids also do not get the chance to taste this kueh before hahaha...I was always wondering why there is no fresh bamboo shoots inside this kueh though is commonly known as Soon (笋）Kueh :P The reason may be the cost of turnip is much cheaper than bamboo shoots and the taste of turnip is much more acceptable as it is sweeter and crunchier compare to bamboo shoots. I've bookmarked this recipe from Fong's Kitchen for quite sometime :D Quite a number of ingredients to shred and cut but the cooking process is very simple and straight forward. I've reduced the turnip quantity and replaced it with the same amount of fresh bamboo shoots! The dough skin is also easy to handle too, no messy dough sticking all over my palms when kneading :D Most important is the taste yah :D All my family members loves this Soon Kueh! It stays soft and non-sticky even after leaving in room temperature for over 2 hours. Recipe source : Fong's Kitchen Fillings (enough for 30 pcs) Ingredient 500gm turnip, thinly shredded 250gm fresh bamboo shoots, thinly shredded 150gm carrots, thinly shredded 6 dried shitake mushroom, soaked & sliced (retained liquid) 2 heap tbsp dried shrimps, soaked and finely chopped (retained liquid) 500ml water 5 cloves garlic, minced 1 tbsp minced ginger 6 shallots, sliced 2 tbsp oyster sauce 1.5 tbsp light soy sauce 1 tsp pepper 1/2 tsp salt 1 tsp sesame oil Method Bring a pot of water to boil. add in shredded bamboo shoots and boil for 5 mins. Drain away water. Set aside. Heat 1/2 cup oil in wok, add shallots and deep fried until golden brown. Remove fried shallots and retain about 2 tbsp shallot oil in wok. Reserve the rest for later use. Add ginger and saute till fragrant. Add garlic, dried shrimp & mushroom, fry till fragrant. Add in shredded turnip, bamboo shoots & carrots and stir briefly. Add about 500ml water, bring to boil. Cover and simmer over medium low heat for about 45mins until the turnip are softened. Stir in-between simmering time. In the last 10mins, add in seasoning and half of the fried shallots, mix evenly. Add some water if mixture is too dry. Adjust seasoning accordingly. Cool completely before using for wrapping. Wrapped Soon Kueh before steaming! I must say that I'm so tired after wrapping 30 dumplings! hahaha Recipe source : Fong's Kitchen Dough Skin (approx 30 pcs) Ingredient 200gm wheat starch 100gm tapioca starch 100gm premixed soon kueh flour 600ml boiling water (I used approx. 575ml water) 3 tbsp shallot oil 1 tsp salt 1.5 tsp sugar Method Mix all the flours into a mixing bowl. Combine salt & sugar into boiling water. Pour in the hot water at one go into the flour mixture and quickly stir with a wooden spoon. Mixture will be crumbly. Cover and rest for 10mins. Add in 3 tbsp shallot oil into the flour mixture and knead till smooth and non-sticky (caution : mixture will be hot to touch). Divide dough into approx. 35gm each, cover the divided dough with a damp cloth to prevent the dough from drying out. Dust a working surface and rolling pin lightly with tapioca starch. Take a small dough and roll out thinly. Spoon some filling onto one side of the dough skin, fold it over to form a semi-circle and pinch the edges firmly to seal the filling. Repeat till dough completed. Place the soon kueh on a well-greased steaming plate, brush the soon kueh with a little shallot oil and steam over medium high heat for 10 minutes till dough skin turns translucent. Brush another thin coat of shallot oil on the soon kueh after steaming. Cool down slightly before removing from steaming plate. Serve with toasted sesame seeds, fried shallots and dark sweet sauce. hmmm...Leftovers Soon Kueh for next morning breakfast :D It taste nice too when pan-fried till golden brown!

You'll have lots of fun with this recipe. After dividing the dough, make each piece into a ball, then flatten it into a round disc with your palm. If it's round before you roll it, it's easy to keep it round as you roll it. Just roll, rotate 45º, roll, rotate 45º, till you get the right size.

Chinese congee simply doesn't taste the same without cakwe (Chinese crullers/you tiao/油条), and you can make them easily and successfully with my recipe.

revisiting one of my fav recipe for huat kueh – pandan coconut huat kueh this is the 3rd time I made these nice fragrant and good tasting huat kueh. Most important the kid love the taste too.…

Rice flour batter is steamed to make little kuehs that are soft but not mushy. Chai poh is fried to make a fragrant topping. Magic happens when kuehs and topping are combined.

Growing up in a Teochew household where my grandmother was well-known for her exquisite and delicious Teochew snacks, this type of kueh i...

Simple kueh kosui recipe which results in a soft and wobbly kueh with a lovely texture. Definitely do not want to miss this one out!

Chinese congee simply doesn't taste the same without cakwe (Chinese crullers/you tiao/油条), and you can make them easily and successfully with my recipe.

Dessert is not negotiable in our house. Hubs daily craves something sweet after dinner, and glares balefully at my proffered plate of fresh fruit, when guilt drives me to seek healthier alternatives. It's only minutes before he'll be opening and closing the fridge and pantry cupboard doors in search of something for his throbbing sweet tooth. Determined resistance on my part only sends him down to the McDonald's outlet five minutes away on foot, for his cinnamon melts fix. I now know better than to even start peeling an onion for the main dish, if dessert isn't ready and waiting. This delicious Malay kueh (cake in Malay) is one of his favourites as it's wobbly, creamy with coconut milk and amazingly fragrant because of the ridiculous amount of pandan leaves I use to flavour it. That gorgeous jade-like green did not come out of any bottle, let me tell you. Bakar literally means to burn or burnt in Malay, though in this case, it refers to the fact that this is baked, rather unusual for Malay cakes as most of them are either steamed or grilled over direct heat. The name kueh kemboja is either a reference to Cambodia or to a flower called bunga kemboja (frangipani) as this is traditionally baked in a flower shaped mould. Sadly the beautiful metal mould is increasingly hard to find in shops so I made mine in a roasting tin. My boys love how much this tastes like kaya (coconut milk, pandan and egg custard). I love how almost ridiculously easy it is, with one proviso; you really have to blitz the pandan leaves with water and squeeze the very life out of them to get that beautiful colour and aroma no extract or essence can give, no matter how "nature identical" the label insists it is. I have the greatest admiration for the good folk in their labcoats who toil to give us all manner of flavourings and aromas in handy little bottles, but I have to say that the humble pandan leaf has bested them all. To this day I have not found a pandan flavouring or essence that comes close enough to the real thing. If you have sensitive skin, please get a pair of gloves on before you start squeezing. I have pretty hardy skin, but squeezing out pandan juice always turns my hands red and maddeningly itchy, especially at the webs of skin between the fingers. Extremely uncomfortable and completely avoidable, so please, not without protection ;) Mum too loves these gooey green slabs of coconutty goodness, but she can't bite into one without remarking about the sesame seeds I love to sprinkle on top with abandon. She insists that in her youth (I don't even want to tell you how long ago that was!) the kueh bakar she ate never, ever had sesame seeds on them so she finds them an odd and intrusive addition. I can't remember ever eating a slice without a layer of pearly white seeds crusting it. So, leave them out if you're in mum's camp, or sprinkle them over, if like me, you love playing with your food, and testing the laws of physics. They do add a scrumptious nuttiness and seem to prevent cracking on top too. But what I appreciate most about them is their visual appeal and how they stop the slices looking like green pencil erasers. Don't tell me you don't see it too ;) Prep 20 mins Cook 45 mins Makes 24 slices as pictured 12 pandan leaves, washed, and cut into short lengths 200 ml (1 cup) water 5 eggs 200 g (1 1/3 cups) sugar 1/2 tsp salt 500 ml (2 1/2 cups) coconut milk 175 g (1 3/4 cups) plain or all purpose flour 2 tbsp sesame seeds Preheat oven at 165 C . Generously grease a square or rectangular baking tin with butter. Put pandan leaves and water into a blender and blitz until smooth. Pour mixture into a fine strainer and squeeze out the juice. You should have 1 cup of juice (200 ml). Discard the pulp. Combine eggs, sugar and salt in a large mixing bowl and stir with a whisk until well combined and sugar has dissolved. Don't overbeat or the batter will rise dramatically in the oven then sink and form a depression in the middle. Doesn't affect the taste, but not very pretty. Stir in the coconut milk and pandan juice. Gently whisk in the flour in two or three lots. Again, don't overbeat. Strain batter to get rid of lumps, into the greased tray. Sprinkle over the sesame seeds in a more or less even layer. Bake for 45 minutes or until set and sesame seeds are a pale gold. Remove from oven and cool before slicing into rectangles, squares or diamonds. If you're feeling artsy, cut out shapes with cookie cutters.

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker. Recipe Ingredients (yield more than 20kuehs) Skin: 250g rice flour 125g tapioca flour 550-600ml water 2tbsp oil 2tsp sugar 1/2tsp salt Filling: 600g turnip(shredded and drain away liquid) 100g carrot(shredded) 100g minced meat 50g dried shrimps(soak and chopped) 2cloves garlic(chopped) 4 shallot(chopped) adequate salt adequate pepper adequate light soy sauce Steps: Filling: 1. Heat up 3tbsp of oil in a wok, fry chopped garlic and shallot till fragrant. 2. Add in chopped dried shrimp and fry till fragrant. 3. Add in minced meat and carrot and stir fry for a while. 4. Add in turnip and stir fry until slightly dry. 5. Add in seasoning to taste and mix well. 6. Dish out and set aside to cool. Skin: 1. Boil water, salt and sugar together in a pot. (Water must reach boiling point. Remove 50ml of water first.) 2. Add in rice flour, with a wooden spoon quickly mix well. 3. Add in tapioca flour and oil, mix till a soft dough. (Add in some more hot water if you find that the dough is dry.) 4. Cover lid and rest for 10mins. Wrapping: 1. Grab some dough and flatten it on a silicon mat. (Cover dough to prevent surface of dough from drying.) 2. Roll it out into thin pieces. 3. With a 9cm ring cut out a round dough. 4. Wrap in filling, pinch edges to seal opening. 5. Grease steamer rack with oil. 6. Arrange kueh on steamer rack, brush surface of kueh lightly with oil. 7. Steam over high heat in a preheated steamer for 10mins.

Ingredient 2 tbsp oil 2 tsp chopped garlic 30gm chopped shallots 30gm mushroom, soaked and chopped 125gm minced pork/chicken 125gm prawns, diced 1 tsp sesame oil 1/2 tsp salt 1 tsp sugar 30gm spring onions, chopped 1.5 liter chicken stock (I use one cube knorr chicken stock) 300gm mee sua Method In a pan, fry garlic and shallots till fragrant. Add in mushroom and continue to fry till fragrant follow then add in minced meat, prawn and spring onions. Add seasoning and stock. Bring to boil. Break up the mee sua and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire. Pour into a greased 8 inch square tray and press it down firmly. Leave to cool before refrigerate. Remove from tray. Cut in slices and coat with egg then pan fry.

Super crunchy and nutty, Chinese peanut & sesame brittle is totally addictive! This recipe shows you how to make this delightful treat without fail.

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I had Putu Piring (with gula malacca) during the last Hari Raya when I was down in Geylang Serai. Saw the queue was really short and decided that I need to buy some and share with my good friend VA and cousin LY. Always inspired to make my own version of Kueh Tutu 嘟嘟糕 (with either peanut or coconut), in fact, I had the tutu mould for nearly 6 years! I read that the success rate is rather low and I wasn't very confident but then, I think I have to make use of my mould if not I think I will feel guilty buying it. Way too many recipes over the internet but more or less the same. Just varying the liquid seems to the key to a successful Kueh Tutu 嘟嘟糕. Read from Tina's Kitchen that we should not pressed too firmly on the flour and also love the method of microwaving the flour rather than dry frying it in the pan or oven. So today, I am trying my luck and see whether mine can pass the mark. Findings: For my attempts, based on 60ml and 75ml water equations, both failed. Based on 80ml water, my Kueh Tutu 嘟嘟糕 came out soft. Though still have I have a few cracked ones but it wasn't that bad. As for the texture, it somehow lacks something to it. This recipe didn't survived the whole day test. By the end of the day, it was hard and it cracked. What you need: yield: 12 pcs 1 cup rice flour 80ml water Method: Place rice flour on a plate and microwave it for 1½ min. Sprinkle water using the fork, coating evenly. Press flour through a sieve. Place flour onto mold half way and add peanut and layer with another layer of flour. Put a pandan leave Cover with cloth and steam on high for 12 mins. If you are interested in the mold, I bought mine many years ago in Ailin (Tanjong Katong Shopping Centre) but it is also available in Sun Lik (which is more expensive). I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.

I finally got the correct or rather the texture I want for this crystal prawn dumpling @Har Gao which was soft with thin and translucent cr...

INTRODUCTION I believed if you have bought something like the picture below from the famous Bengawan Solo in Singapore, you will like this cookie that is sandy and literally melt in the mouth. .. If you are Sarawakian and you like Sarawak traditional cookie, Kuih momo (Recipe: Kueh Momo or Kueh Makmur or Ghee Cookies), […]

I grew up calling these pretty snack Kuih Rose. The name came after the rosette brass mould used in making this cookie. Some people called them Kuih loyang. I still called them Kuih Rose even if they come in star-shaped.. :P It's five more days till the Chinese New Year, and shops are selling these cookies since Christmas. We bought Kuih Kapit/Love letter cookies last week and the whole container was gone literally minutes after that. You see, both cookies are Husband and Adam's favorite snack. It's crunchy and full with coconut cream aroma. No wonder they can easily eat the whole container in one go. Alas, I'm not a big fan of these cookies as those duos. Deep fried food are not my thing :P Instead of buying another container of Kuih Kapit/Kuih Rose, I decided to make them. I just re-fill the container with my homemade Kuih Rose. In fact, I had to use another container to fill up the cookies. Great.. The quantity is double compared to shop-bought's. Now, both Adam and Husband can enjoy munching it forever.:D BTW, what do you guys call these kuih? Kuih Rose/Honeycomb Cookies (Adapted from A Table For Two- TQ Bill!) Ingredients 400 ml coconut milk 200 gram all-purpose flour 200 gram rice flour 2 large eggs 170 gram sugar 200ml water 1/2 tsp salt Oil for deep frying (I used vegetable oil) Method 1. Add coconut milk, eggs, sugar, water and salt in a mixing bowl and mix until well combined and all sugar are dissolved. 2. Sift and all all-purpose flour and rice flour into the mixture. Whisk until well combined with no lumps. If is too thick, add one tablespoon of water at a time until the mixture resembling of a pancake batter. 3. Heat up oil in a wok/saucepan on medium heat. Tips: dip a wooden chopstick into the hot oil, if the chopstick is bubbling up, it is ready. 4. Preheat brass moulds in the hot oil, about 2-3 minutes.(The moulds have to be hot enough for batter to cling on them) 5. CAUTIOUS: Dip hot mould into batter for 10 seconds. Make sure batter coats only the bottom and sides of mould, never over the top. 6. Slowly lift it up and dip mould back in hot oil. Shake to release from mould and fry until golden brown on both sides. 7. Take it out from hot oil, and let it cool over paper towel to soak up all the oil. 8. Repeat until all batter is used up. Store in air-tight containers.

Explore Nasi Lemak Lover (http://nasilemaklover.blogspot.c's 4126 photos on Flickr!

when i saw this on cookpad, i walked right into the kitchen and made it straightaway… it came out in 20 mins (from preparation to steaming) and i had a...

Chinese congee simply doesn't taste the same without cakwe (Chinese crullers/you tiao/油条), and you can make them easily and successfully with my recipe.

INTRODUCTION Lapis is in Malay and is literally translated as “layers’. This is a Nonya steamed cake and is different from the Kek lapis. Kek lapis is baked but kueh lapis is steamed and the…

These traditional Chinese fried dough sticks can be served either alone or with a cup of warm soy milk for dipping. So delicious!

I know I have been MIA from updating my blog , thousand apologies! Kueh Bengka Beras is one of my family's favourite kuih. I remember I ...

See, see... My Huat Kueh is puffy, voluptuous with "wide smiling"! It took me less than an hour to make these, they rose and crack...

Updated post on 5-May 2016 To share a new recipe of using purely glutinous rice recipe. There are a small minority of the members commented that the angku kuih crust using half sweet potatoes puree is not chewy enough. Yes this the recent new recipe that root puree was added to “enhance” the texture and […]

Pumpkin Ang Koo is a delicious Chinese delicacy that is eaten in Penang during celebratory occasions.

INTRODUCTION This is the last among the three Chinese flaky skin biscuits besides Chinese sugar puff (pong pia， 太阳饼，碰饼) and Sweetheart cake (老婆饼）.. Preparation is almost the same except the filling…

A compilation of recipes and some inspiration for What To Bake Today.

Tan's Tutu Coconut Cakes located in Havelock Road serves delicious Kueh Tutu definitely worth the calories!

Reciepe for Min Chiang kueh ,,, 300 gm -- plain flour , 2 -eggs, 375ml -water , 60 gm - sugar , 1/2 tsp alkaline water - (lye water) 1/2 tsp yeast, 1 tsp soda powder , 1 tsp baking powder, Method------ Egg , sugar ,beat till fluffy than at in yeast stir a while than at water , plain flour, soda powder , baking powder . let it set for half an hour till u see bubble. that all. heat up your non stick pan till very hot than spoon a ladle of the batter on you pan n make a stir round it for the side to be crispy. see a little brown than at your peanut on it than fold in half than dish up. method peanut mix with sugar that all. I cover the batter for a while cos when I went n purchase the min chiang kueh at the store I was the ppl doing it ,so I follow only that all

Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. Our you tiao recipe is easy to make and hard to beat.

another of my ah bu’s well loved recipe…. ok.. you really have to try this… 又一道阿母的拿手潮州小吃。。。 Dough Skin Ingredients／粿皮食材 300g rice flour (sifted) 40g tapioca starch (sifted) 600ml water 2...

UPDATED ON 17-JUNE 2014 FOR NON –ENO RICE FLOUR HUAT KUIH, PLEASE SCROLL TOWARDS THE END OF THE POST. For other Pandan Huat kuih prepared using self raising flour, please refer to: An Auspic…

油条(you tiau) is one of the most popular breakfasts among Chinese communities in Asia. I am not sure what it called in English, I heard peop...

Max asked for Kueh Bangkit this year. When I asked him to describe what kind of specific bangkit he wants, he says "You know? That sweet-powdery softness and warms your mouth with the fragrance of pandan and packed with coconut flavor?" Ohh,,, he has a specific request! Ever since I started learning baking, Kueh Bangkit was never on my to-bake list. Not until Max asked me to do so. Kueh Bangkit is one of his favorite Chinese New Year cookies. Obviously (refer to above on how he describe that) In my childhood memory, my faint recall was that Kueh Bangkit is sweet, chalky, packed with coconut flavor, and melt-in-mouth. When I said melt, it really melts IMMEDIATELY in the mouth. The moment the cookies touches the tongue, it melts. Yes. That's the one! When I grew up, moved to Singapore for work, everything has turned commercialized. Unlike my home-town Kampar that sells home-made cookies during my childhood times. They do, still have some in Singapore, but really good ones? You've got to be lucky to find one. I started to dislike Kueh Bangkit ever since store-bought bangkits invaded the market. Bangkits displayed on the supermarket or neighbourhood bakeries didn't attract me at all. This is where I stopped having interest on Bangkit. I tell myself, if I want to make, I will make the one that makes me find back at least 70% of my faint childhood feel (probably). If not, I won't consider my bangkit a success. So, this post is to share with you my experience on my attempts on Kueh Bangkit. As usual, before I start experimenting something, I will make sure I do some reading. I flipped through some cookbooks, check out the online recipes. Comparing the liquid and dry ingredients ratio, I finally settled with fatboo's recipe that sounds really convincing. Some people tells me that Kueh Bangkit is easy to make. But mind you, they are easy to fail too. So, becareful on that. To ensure my first attempt a success, I followed the recipe obediently without tweaking it. This also means, I followed the particular ingredients (and the brand) mentioned on the recipe. Only on the 2nd and 3rd attempt, I then tweaked the recipe abit. So, please... be good. For best chances of success, just follow as I said. This recipe ask for Ayam Brand Premium Coconut Cream and Sago Flour. Max hunt these two ingredients up and down for me and it is not avail. We managed to found Sago Flour at Sheng Siong Clementi. For the coconut cream, he is so smart enough to call Ayam Brand Singapore to ask for it. Later, we learnt that Ayam Brand Premium Coconut Cream is named as Pure Coconut Cream in Singapore. So, same content, different name I guess. According to Ayam Brand staff, this particular Coconut Cream gives the most similar quality as the freshly squeezed coconut milk in the market. It contains nothing else except coconut cream (no stabilizer). DISCLAIMER : This is NOT a sponsored post. Because this Coconut Cream really brings out its good flavor. I feel that I should credit and recommend this coconut cream to you guys to ensure higher chances of success in attempt. And please remember, this recipe ask for coconut CREAM, not coconut milk. Becareful. Ingredients (Source : Fatboo, with modification after my 3rd attempt) 800g Sago Flour (2 packs of 400gm) 10 to 12 Pandan Leaves (Screwpine Leaves) 240gm Ayam Brand Pure Coconut Cream 300gm Icing Sugar (Originally ask for 200gm) *See Note 3 Egg yolks (medium sized eggs 50 - 55g) Drops of Red coloring (optional) Note : I increased Icing sugar from 200g to 300g Icing Sugar on my 2nd and 3rd attempt, and I swear that it does taste better! The existence of Sugar enhances the coconut flavor. This recipe makes approx. 330 Bangkits, depends on the cookies thickness. I've got 220 out of this recipe. So, I assume that my cookies is thicker than Fatboo's one. The existence of red coloring is to add some festive feel to the overall look of the bangkit. It's absolutely optional. Flour Preparation 10 - 12 Pandan Leaves : Wash and wipe with paper towels till dry. Cut into desired lengths. 800g Sago Flour : In a big wok, fry sago flour over low heat for 10 mins. Stirring all the time to ensure the flour is not burnt. The initial frying stage would be lumpy and hard to stir. Cut Pandan Leaves : Add it into the flour and continue to fry another 10mins till flour is light and the pandan leaves are dried and crinkled. The flour will become dry and flies up when stirred. This indicates that the flour is ready. Note : You may not be able to finish the Sago Flour at the end of the baking process. But it's better to prepare more as some will be used for managing the dough, flouring the pastry board and so on. Read on, experience it, and you will know. You can prepare the flour one day in advance (or upto 5 days in advance), as the flour needs to cool down completely before you can use them. It is highly advisable to leave the fried sago flour overnight to ensure that it is completely cooled. Once it is cooled, sift and store the prepared flour in air-tight container. Pastry Preparation 1) In one bowl, stir 240gm Coconut Cream and 200gm Icing Sugar with hand whisk till sugar dissolved and mixture turned semi-greyish thick sugary solution. 2) In another bowl, whisk 3 Egg Yolks and the remaining 100gm Icing Sugar under high speed till creamy white and sugar is dissolved. 3) Lower speed, add in (3) coconut sugar solution and whisk till well mixed. 4) With a wooden spatula, add in 560gm Fried Sago Flour, still till well mixed. *See Photo 5) Cover the dough with a piece of wet cloth to prevent pastry from drying out, let the dough rest awhile. You only need to mix 560gm Fried Sago Flour into the wet mixture. The rest of the fried sago flour is for you to dust the working top, adding more flour to the sticky dough, dust the rolling pin, and everything else. The pastry is VERY STICKY. In my first attempt, I thought somewhere went wrong, I was worried through the entire experiment as it's not easy to handle. Rolling and Cutting the Pastry 1) Line pastry board with a piece of clingwrap to prevent it from sticking. 2) Working with a cake scrapper, cut out 1/3 portion of the sticky pastry, sprinkle some fried sago flour over, knead in. You need to add in flour bit by bit till pastry is smooth, soft and pliable. 3) Flour worktop, place pastry on it, roll dough out to to your desired thickness. For all my 3 attempts, I conclude that 6mm thickness is ideal for my personal preference. 4) With cookie cutter, cut out the bangkit, place it on a lined baking tray. 5) Using a skewer or a toothpick, put a tiny dot of red color on the bangkit to give this cookies an overall festive feel. Baking Bake in pre-heated oven at 160 degree for 10mins. This initial 10mins is to allow the bangkit to set the design. Then, reduce the temperature to 130 degree, and continue to bake for a further 10 to 15 mins or till Bangkit is very light beige in color. Keep an eye on it. Gauge it yourself. Your oven and my oven temperament might not be the same. In the original recipe, it mentioned 160 degree for 10mins and 130 degree for 20mins. I tried, but I think 10mins + 10mins is sufficient. So, always feel it yourself. Because your bangkit thickness might be different from mine. And this is how it looked when it is out of the oven, The hairline cracks on top of the cookies looked quite nice tho. And the little red dot makes the whole bangkit looked nice. I like! It takes me 3 attempts to understand certain tricks. I learn new things in every baking experiment. For this bangkit, here's my sharing ... My 1st attempt : Followed the original recipe obediently. Taste and smells good, but not sweet enough to my liking. Fragile cookies, definitely need alot of tender-loving-care. And it does melt-in-the-mouth very quickly as promised. I'm satisfied, and I consider this a success. Max says this gives him childhood feel. I don't know how true. My 2nd attempt : I tried tweaking the recipe by using 80% sago flour and 20% tapioca flour, and increased sugar from 200g to 300g. The result, taste and smells better with the enhancement in sweetness. But cookies texture is not what I expected. The cookies is 'crunchy'! And yes, it does melt-in-the-mouth, but it melts VERY slowly... Duh! I don't know why, but I consider this is a failure because the cookies texture is not what I wanted. My MIL literally 'promote' it to her friends who came to our house. And I also don't know why this failed bangkit is a crowd pleaser. *face-palm* My 3rd attempt : This is the recipe written as above. 100% sago flour, 300g sugar. Result was satisfactory. Cukup lemak, cukup wangi, cukup manis (literally means enough of coconuty, enough of sweetness, and nice fragrance in Malay). Although the cookies is still on the fragile side, they are better than the 1st attempt. But to be honest, you can't expect tough cookies to give you melt-in-the-mouth feel. Usually fragile cookies does. That's the logic I guess. I found the 'feel' on my 3rd attempt. And also, I'd say this is a success! Kudos to this recipe. These cookies are good and well received. Definitely better than store-bought. I guarantee you this for sure. And yes, I repeat myself again, it does melt-in-the-mouth quicky! I have to say, I love this recipe, I really do. But is this the perfect recipe? Maybe yes to me, but maybe no to others. I will continue to search for a perfect ones. If you do have one, please do share with me. Ok? And a quick tips for you. When you arrange the cookies into the container, use chopsticks to do the work, With my clumsy fingers, I just couldn't control it well, I damaged a few cookies during the process. And I quickly use chopsticks to do the rest of the cookies arrangements. I hope you like this recipe. And if you do, please go ahead and share this recipe with your friends and relatives. In this New Year, may good luck and prosperity follow everyone of you. Happy New Year everyone!!!

INTRODUCTION All these while, I always thought that this snack belong to our Malay or Peranakan brothers or even Dayak brothers in Sarawak.. I seldom saw Chinese elders prepare this and initially, I wanted to Group them into Peranakan or Malay recipes.. Obviously I was wrong, totally wrong.. When I posted the images in Hong […]

Tomorrow is the Guan Yin Ma birthday. 有拜有保佑。。 If you like my pandan coconut huat kueh… YOU should give this a try too… it’s as soft as that. I decided to forgo t…