Healthier Kueh Bangkit Recipe

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This is another hot favorite during Chinese New Year.  I have made Kueh Bangkit several times in the past, following the recipes religiously, often the results are good.  The kueh bangkit melts in my mouth and they can be a bit addictive too.

This year, I decided to do a healthy version of Kueh Bangkit as I am seriously reducing my sugar intake.  In my recipe below, the sugar level makes the kueh bangkit just-nicely-sweet, not bland nor sweet.  If you want it to be sweeter, you can increase the sugar level.

I purchased the Sago Powder (from Phoon Huat) and used Kara Coconut Cream for the Kueh Bangkit.  Sadly I cannot do away with Coconut cream as this is the soul of kueh bangkit, nor replaced with a lower fat version.

I prefer the traditional way of frying the sago powder to make it light and fluffy.  Here is how it looked like when I begin frying and later when it is cooked (when the pandan leaves turned dried and crispy).  Let the flour cooled down completely.  Remove the pandan leaves.

I creamed the egg yokes with sugar until light and fluffy (this is the egg yoke mixture).  Then in 3 batches, gradually add the egg yokes mixture and coconut cream to the cooled sago powder until a dough is formed.

Put into oven at 165 OC  to bake for 20 -25 minutes (or until the slightly brown).  Let it cooled down completely before storage.

Lastly wish all of you Happy Chinese Year and hope you will enjoy this creation!

 

My Kueh Bangkit Recipe:

Ingredients (Pastry)
(Source: modified from MalaysianChinesekitchen recipe)

225 gm Sago Powder (or Tapioca flour)

2 Pandan Leaves (rinsed and dried)

40 gm castor sugar

200 ml coconut milk

2 small egg yokes

Method 

  1. Wash and dry the pandan leaves with a paper towel. Then cut into strips about 2 inch long each.
  2. Use a clean and dry pan, over medium-low heat, slowly pour in the sago powder, then add in the pandan leaves. Fry the powder and pandan leave with a wooden spatula slowly (the flour may spurt out), and be careful not to let the flour get burnt.
  3. Once the pandan leaf dried up and turn crispy, turn off the fire and let the flour completely cool down. Remove the pandan leaves.
  4. Next, prepare the egg yokes mixutre. Cream the egg yokes and sugar until light and fluffy.
  5. In the bowl containing fried sago powder, gradually add in the 1/3 of egg yoke mixture and 1/3 of coconut to the sago powder. Use a plastic spatula to mix them together. Repeat the same for 2 more times. Slowly mixed them to form a dough. My dough is pretty sticky.
  6. Once the dough is formed, use a clingwrap to cover it (to prevent lost of moisture).

Baking Method

  1. Pre-heat oven to 165 O C. The baking tray need not be greased. You can line the tray with baking paper if you wish.
  2. On the rolling mat, sprinkle some sago powder before you roll the dough.
  3. Roll the dough to a thickness of your preference (but it should not be too thin, else your kueh bangkit will be more crispy in texture when baked). Use a cookie cutter to cut out the dough.
  4. Bake the cookies at 165 O C for 20 – 25 mins (or until the cookies turn lightly brown).
  5. Remove the cookies from the oven and allow ot cool completely. Store in an airtight container.  It can last up to 1 month.