Kueh Bangkit is a traditional Nyonya staple snack that is popular among kids as it is sweet and it melts in your mouth! During festive seasons like Chinese New Year and Hari Raya, this treat is commonly seen. Kill two birds with one stone by learning this recipe and share it with your neighbours during these festive periods! This Ribena Kueh Bangkit recipe is brought to you by Wyatt Tan, a fitness enthusiast, who is also a health conscious individual that is concerned about the amount of sugar in his food.
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Kueh Bangkit is a traditional Nyonya staple snack that is popular among kids as it is sweet and it melts in your mouth! During festive seasons like Chinese New Year and Hari Raya, this treat is commonly seen. Kill two birds with one stone by learning this recipe and share it with your neighbours during these festive periods! This Ribena Kueh Bangkit recipe is brought to you by Wyatt Tan, a fitness enthusiast, who is also a health conscious individual that is concerned about the amount of sugar in his food.
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Ingredients
- 700 g sago flour
- 8 pandan leaves rinsed and cut into small pcs
- 200 ml coconut cream 135ml will be used in the batter. Remaining will be used for adjusting the dough texture.
- 35 ml Ribena Blackcurrant Less Sweet Fruit Drink
- pinch of salt
- 110 g icing sugar
- 2 large egg yolks
- purple gel colouring
Instructions
Prepare the flour
- In a frying pan, add in sago flour and pandan leaves. Dry fry for at least 20 mins till the leaves dry.
- Transfer it into a large bowl and allow it to cool for at least 3 hrs.
- Remove the leave and sieve the flour. 350g of the flour will be used for the batter. Remaining will be used for adjusting the consistency of the dough and dusting. #Tips : If you are not using the dough, cover the bowl with a damp clothe to keep the dough moist.
Prepare the batter
- In a mixing bowl, whisk egg yolks and icing sugar evenly.
- Add in 135ml of coconut milk, Ribena Fruit Juice and 350g of the cooked flour. Knead using hands till it comes together. The dough should be moist and not crack when roll into a ball.
- Adjust consistency with gradual addition of flour and coconut milk 1 tbsp at a time.
Shape and bake
- Pre-heat the oven at 160 degrees
- Dust the kueh bangkit mould generously using the remaining sago flour. Tap to remove the flour.
- Grab a ball of dough and press it into the mould.
- Use a knife to cut away the excess dough. Tap on your hand to release the dough. #Tips : If you find it difficult to release from the mould, dust more flour on the dough before pressing it in.
- Place it the lined baking tray.
- Transfer to the middle tray of the oven and bake for 10 – 15 mins till it’s slightly brown.
- Remove cookies from tray and cool on rack.