Kueh Bangkit

January 12, 2023

1 hour

easy

40 - 50 pieces

A Chinese New Year snack that is light, delicate, and melts in your mouth… our favourite Kueh Bangkit!

Infused with rich coconut cream and fragrant pandan, this sweet, airy cookie can be served up in JUST 15 MINUTES with Whirlpool Singapore’s 73L Pyrolytic Oven.

Why so quick? That’s because the 73L Pyrolytic Oven has a Ready2Cook function, so it doesn’t take long before your oven is ready to bake this delicious CNY snack. Huat ah!

Craving more than just a snack? You can cook up to 4 dishes at the same time and without mixing any of the flavours using this oven’s Cook4 Function. Imagine cooking a whole CNY feast in one oven — highly efficient and saves energy. What a time-saver!

Interested in getting Whirlpool’s 73L Pyrolytic oven? Quote <TMM20%> on Whirlpool’s website or in stores to get an exclusive 20% discount*.

* Valid from 10 Jan to 16 Feb 2023.

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Ingredients

Adjust Servings

	350 g Sago flour
	4 Pandan leaves
	110 g Coconut cream
	1 large Egg yolk
	80 g Fine sugar
	1/4 tsp Salt
	Plain flour

Directions

1.

In a wokpan, add sago flour, and cut pandan leaves. Turn on low heat and stir fry until dry and fragrant for about 15 minutes. Set aside to cool and remove pandan leaves.

Mark as complete

2.

In a large mixing bowl, add in egg yolk and sugar. Whisk until smooth and pale white.

Mark as complete

3.

Scoop out only the top of a coconut cream pack, add half the amount into egg and sugar mixture. Whisk until smooth.

Mark as complete

4.

Add in cooled sago flour, whisk evenly until lumps form.

Mark as complete

5.

Add in the rest of coconut cream and hand mix to form a dough. Dough should be dry and able to break apart easily, but crumble when rubbed.

Mark as complete

6.

Dust kueh bang kit molds with plain flour. Press dough pieces into mold. Knock the sides to release.

Mark as complete

7.

Transfer to a baking tray, bake in a 160°C oven for about 20-25 minutes.

Mark as complete

8.

Remove from oven and leave to rest to room temperature.

Mark as complete

Ingredients

Adjust Servings

Directions

In a wokpan, add sago flour, and cut pandan leaves. Turn on low heat and stir fry until dry and fragrant for about 15 minutes. Set aside to cool and remove pandan leaves.

In a large mixing bowl, add in egg yolk and sugar. Whisk until smooth and pale white.

Scoop out only the top of a coconut cream pack, add half the amount into egg and sugar mixture. Whisk until smooth.

Add in cooled sago flour, whisk evenly until lumps form.

Add in the rest of coconut cream and hand mix to form a dough. Dough should be dry and able to break apart easily, but crumble when rubbed.

Dust kueh bang kit molds with plain flour. Press dough pieces into mold. Knock the sides to release.

Transfer to a baking tray, bake in a 160°C oven for about 20-25 minutes.

Remove from oven and leave to rest to room temperature.

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Kueh Bangkit

Ingredients

Adjust Servings

Directions

In a wokpan, add sago flour, and cut pandan leaves. Turn on low heat and stir fry until dry and fragrant for about 15 minutes. Set aside to cool and remove pandan leaves.

In a large mixing bowl, add in egg yolk and sugar. Whisk until smooth and pale white.

Scoop out only the top of a coconut cream pack, add half the amount into egg and sugar mixture. Whisk until smooth.

Add in cooled sago flour, whisk evenly until lumps form.

Add in the rest of coconut cream and hand mix to form a dough. Dough should be dry and able to break apart easily, but crumble when rubbed.

Dust kueh bang kit molds with plain flour. Press dough pieces into mold. Knock the sides to release.

Transfer to a baking tray, bake in a 160°C oven for about 20-25 minutes.

Remove from oven and leave to rest to room temperature.

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