Kueh Bangkit

Chinese New Year
Desserts
Sides/Snacks

Easy Level:

easy, Slightly less easy

Cook Time:

1 Hr

Servings:

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.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Sago flour
0.00
g
g
Sago flour
0.00
Pandan leaves
0.00
Pandan leaves
0.00
g
g
Coconut cream
0.00
g
g
Coconut cream
0.00
large Egg yolk
0.00
large Egg yolk
0.00
g
g
Fine sugar
0.00
g
g
Fine sugar
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
Plain flour
Plain flour

Steps

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
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 completed

2

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

3

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

4

Add in cooled sago flour, whisk evenly until lumps form
Add in cooled sago flour, whisk evenly until lumps form
Mark as completed

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
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 completed

6

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

7

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

8

Remove from oven and leave to rest to room temperature.
Remove from oven and leave to rest to room temperature.
Mark as completed

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