Tuesday, 14 January 2014

薯粉饼 (Kuih Bangkit)

薯粉饼,一款家户喻晓的年饼。
可又让你觉得春天的脚步近了?
For many, the Kuih Bangkit has always been a symbolic Chinese New Year cookie.  









对!在从前物资贫乏的时代,
这年饼可是不少人家对新年的期待和喜悦哦!
也是许多游子闻饼香即燃起,回乡过年的欲望呢!
During my granny's time,
Kuih Bangkit brings along the joy and hopes for the Lunar New Year
The aroma of the cookie reminds those away from home that it is time to reunite with their family and loved ones.









这是一款芳香美味,入口即溶,然后满口充满椰奶香气;
欲罢不能,又让你回味无穷的新年糕点。
The Kuih Bangkit is a fragant and tasty cookie that seems to melt in the mouth, leaving a creamy and coconuty taste lingering in the mouth. A Chinese New Year cookie that many cannot resist!


薯粉饼 (Kuih Bangkit)
材料:..................................................................Ingredients:
(A) 300克 木薯粉.............................................(A)300g tapioca flour
      250克 西米粉....................................................250g sago flour
      5片 香兰叶, 剪段..............................................5pandan leaves,cut into pieces
(B) 50克 蛋黄....................................................(B)50g egg yolks
      150克 细纱糖...................................................150g castor sugar
(C) 200克 浓椰浆..............................................(C) 200g of thick coconut milk
      盐少量.....................................................................pinch of salt

做法:.................................................................Method :
1。将(A)以小火炒至完全干及逢松柔软。取出应该已干糙的香兰叶,把粉筛入盆中,搁置一晚。
1.  Put the ingredients (A)in a wok and dry-fry over low heat until the pandan leaves turn dry and it becomes light and fluffy. Remove away the dried pandan leaves . Sieve the flour into a container, keep aside overnight.

2。在大腕中放入(B),拌打至浓稠和呈乳白奶油状。加入盐和椰浆,再彻底打匀。
2.  In a large bowl.beat the egg yolks and sugar till light lemony and creamy . Add in salt and thick coconut milk, mix well.

3。加入以凉透的粉料(留下一小份做手粉用),搓成软度适中的面团。
3.  Add in sieved flour ( keep some for moulding purpose), knead to get a good firm dough.
 
4。取一小面团,放到撒上粉的桌面上;其余的用湿布盖好。
4.  Place a small part of dough on the floured working desk,Cover the rest with a damp cloth to prevent dry.

5。将面团捏成每份8克,然后塞入撒了粉的模子,压平,轻轻敲打出来,将它排在烤盘上,预热烤炉160度,烘烤25分钟。
5.  Cut the dough into 8g each,  insert it into the floured mould,press firmly. To unmould it, knock lightly, then arrange on the baking tray,bake in a  preheated oven at 160'C for 25 minutes.













@@@@ Enjoy @@@@

I am linking this post to Bake-Along #57 : Theme - Chinese New Year Cookies organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.
 

31 comments:

  1. Aunty young sells sea shells on the sea shore, the shells she sell r kueh bangkit shells.... And best, edible and pretty!

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  2. I have been waiting for the flours to cool down since the last few days, time to start making them. You made into sea shell pattern look nice too.

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    Replies
    1. This comment has been removed by the author.

      Delete
    2. Thanks, infact initially I try to make a leaf shape ,but found out is hard to unmould,then the sea shell came out instead of. Luckily it looks nice.

      Delete
  3. 今天才和家婆聊起这个饼干
    突然好想吃

    ReplyDelete
    Replies
    1. 那你的肉干来换吧!呵。。。。。。这回包赚了!哈。。。。

      Delete
  4. 这个我会喜欢的。可是不知道炒粉的时候,我的脸会不会变成‘白脸’呢?那个白粉会不会满天飞的呢?

    ReplyDelete
    Replies
    1. 不会啦,
      为了酥酥脆脆的薯粉饼,就算脸变白也没关系,就当搽粉好了,呵。。。。。。。。呵。。。





      Delete
  5. 做成贝壳形很漂亮呢!

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    Replies
    1. 够可爱!可以骗小孩,哈。。。。

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  6. 这个是我的最爱,可是一想到要炒粉。。。哈哈哈,只好忍痛不吃咯。
    我真的很懒咧。嘻嘻~~

    ReplyDelete
    Replies
    1. Irene,其实我也是蛮懒的,偷偷告诉你,这粉是那天哥哥的女佣主动帮我炒的。嘻。。。。。。

      Delete
  7. Very pretty sea shell kuih Bangkit.

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  8. 好漂亮的番婆餅,我做了兩次都失敗,可憐可憐我吧,送我吃啦。。。哈哈哈

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    Replies
    1. 美女赏脸,安迪之光,哪来的可怜呢?呵。。。。。呵。。。。。

      Delete
  9. 你的薯粉饼很像巧克力哦,美!

    ReplyDelete
    Replies
    1. 嗨Angel, 新年快乐!!
      哦像巧克力吗? 哈。。。。。那可要身价十倍了! 哈。。。。。
      谢谢你带来的喜悦:)

      Delete
  10. 我也很爱这传统年饼,但也是被那‘炒粉’绊倒,
    所以啊,aunty这个要记得多产,因为市场很大哦!

    ReplyDelete
    Replies
    1. 是啊? 原来安迪吃米还不知米价呢,
      一定记住你的tips, 希望有大量生产的一天咯:)嘻。。。。。。

      Delete
  11. 第一次看到颜色这么洁白的薯粉饼...漂亮喔!!

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  12. My family love this cookies. I have fried the flour and mow waiting to bake this too. Love the shell shape.

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  13. 木薯粉为何要放西米粉呢?木薯粉需要搁置一晚吗?50克 蛋黄等于多少蛋黄?木薯粉和西米粉需要炒多久的时间呢?木薯粉和西米粉可以用烘的吗?如可以烘请问需要烘多久呢?

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  14. 加了西米粉,口感更酥, 炒好的木薯分需要搁置一晚或更久。50克蛋黄= C蛋黄3个。 根据以上的分量, 大约炒45分钟。

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  15. 那请问木薯粉和西米粉可以不要用炒的方式吗?选择用烘的方式可以吗?

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  16. i certainly agree that baking these kind of traditional cookies will make one far away miss home very much ..you hv baked these very pretty! thx for your link to our bake along!

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  17. Lovely kuih bangkit. An evergreen favourite!
    Thanks for linking!

    ReplyDelete
  18. Hi Aunty Young,

    Kueh Bangkit has also been special CNY cookies for me. I can see what you meant mentioning that baking these giving you wonderful memories :D

    Zoe

    ReplyDelete

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