Kueh Bangkit - 3rd Time

We made another batch of Kueh Bangkit requested by our grandmother.
Batch 1 was successful but Batch 2 turn out to be not crispy. My father suggested to reheat the Batch 2 Kueh Bangkit and it really works. Now the it is very crispy and nice to eat. Yeah!! Now both batches are successful.

2 Batches of Kueh Bangkit 

Batch 1

• 150g tapioca flour
• 1 tsp of pandan essence
• 40g margarine
• 120g icing sugar
• 1 egg yolk
• 125ml coconut milk

Batch 2 

• 150g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 140g icing sugar
• 1 egg yolk
• 125ml coconut milk

Method

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. Microwave extra tapioca flour to flour the surface and kneading purpose. Fill the microwave safed bowl to about 1/3 or 1/2 each time. (If you do not have microwave, you can fry the flour)
2. Sift tapioca flour and icing sugar in a big bowl. 
3. Beat the butter and egg 
4. Add in the flour, icing sugar and coconut milk
5. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
6. Roll dough on a floured table to about 3mm thickness. 
7. Use cookie cutters to cut the dough 
8. Bake on lined tray in preheated oven at about 150°C for about 10 to 15 mins depending on the thickness of the dough. (It will puff when baked)
9. Remove to cool completely before storing.

Note:

Make sure the dough is not too wet, if it can't hold the shape. When you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. But if the shape hold, you are fine to go.

Troubleshoot:
If cookie turns out to be soft and not crispy, can try reheat them again.

Recipe adapted from: Little Corner of Mine

Kueh Bangkit!! - 2nd Attempt

Kueh Bangkit!!
This time the kuah bangkit is more crispy and taste better than previous one. And the dough is not as cracky and is easier to cut.

Ingredients

• 375g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 160g icing sugar
• 1 egg yolk
• 150ml coconut milk
  

Method

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. Microwave extra tapioca flour to flour the surface and kneading purpose. Fill the microwave safed bowl to about 1/3 or 1/2 each time. (If you do not have microwave, you can fry the flour)
2. Sift tapioca flour and icing sugar in a big bowl. 
3. Add melted butter, yolk & coconut milk. 
4. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
5. Roll dough on a floured table to about 3mm thickness. 
6. Use cookie cutters to cut the dough 
7. Bake on lined tray in preheated oven at about 150°C for about 10 to 15 mins depending on the thickness of the dough. (It will puff when baked)
8. Remove to cool completely before storing.

Note:

Make sure the dough is not too wet, if it can't hold the shape. When you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. But if the shape hold, you are fine to go.

Recipe adapted from: Little Corner of Mine

 

Restocking of baking supplies from Phoon Huat and Daiso

Finally got our new digital weighing machine, old cui weighing machine can retire already. Yeah!!!

And many many other baking stuff we bought.

Kueh Bangkit

Kueh Bangkit!!
As the Japanese cheesecake needs to baked for 1hour 10min, we used that baking time to prepare kueh bangkit. Melt in the mouth cookies. Yummy!!!

Ingredients

• 225g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 65g icing sugar
• 1 egg yolk
• 75ml – 90ml coconut milk
  

Method

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. Microwave extra tapioca flour to flour the surface and kneading purpose. Fill the microwave safed bowl to about 1/3 or 1/2 each time. (If you do not have microwave, you can fry the flour)
2. Sift the tapioca flour and icing sugar in a big bowl
3. Cream margarine with sugar and yolk till sugar dissolves.
4. Add in 75ml coconut milk and mix well.
5. Add flour to mix till a non-sticky dough is formed. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. If it is too dry, add more coconut milk, 1 tsp at a time)
6. Leave dough to rest covered with a damp cloth.(Dough is slightly cracky)
7. Take a quarter of the dough and roll dough on a floured table to about 3mm thickness. 
8. Use cookie cutters to cut the dough 
9. Bake on lined tray in preheated oven at about 150°C for about 10 to 15 mins depending on the thickness of the dough. (It will puff when baked)
10. Remove to cool completely before storing.

Note:

Make sure the dough is not too wet, if it can't hold the shape. When you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. But if the shape hold, you are fine to go.

Recipe adapted from: Lily's Wai Sek Hong

 

Japanese Cheesecake

Japanese Cheesecake!!

As we have succeeded a number of times when baking with our new oven, we've decided to challenge ourself by trying this Japanese cheesecake. Not really sure whether the texture of our cheesecake is correct, but it taste really good!

Ingredients

• 140g fine granulated sugar
• 6 egg whites
• 6 egg yolks
• 1/4 tsp cream of tartar
• 50g butter
• 250g cream cheese
• 100ml fresh milk
• 60g plain flour (can also use cake flour)
• 20g corn flour
• 1/4 tsp salt

Method

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Sieve the cream cheese mixture with wire mesh sieve to have a smooth and lump-free batter. (Must sieve before folding in the beaten egg whites)
3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. (Use electric beater, beat on high until it start to stiffen and switch to low during the last 3 to 4 minutes)
4. Add the egg whites to the cheese mixture and fold well. 
5. Setup a waterbath in the oven. (Water Bath: Place 4 tart moulds that are filled with water in the four corners of the oven. Place a wire rack on the tart moulds and the cake tin goes on the wire rack.)
6. Preheat the oven at 160°C.
7. Lining the cake tin. Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.
8. Pour batter into the cake tins (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). (Wrap the base of your cake tin with aluminium foil, to prevent seepage but we didnt do it and did not seeped)
9. Tenting with a foil. Use a sheet of aluminium foil and place it over the tin.Remove foil in the last 1 to 2 mins of baking time, just for it to brown (not burn).
10. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
11. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Recipe adapted from: The Little Teochew, Diana's Desserts