Happy Chinese Year 2014 to any or all readers. I simply had my reunion dinner and before that, I try to bake some kuih in my family with the Chinese Year celebration. It's not a custom in my family but simply with regard to it, I figured it might be extra fun to possess more kuih and cookies when everybody is busy visiting each other in this festive season. Since everything really was last second today, I didn't bake a great deal however this recipe that i'm discussing today is enough for visitors and relatives.
Many might have known right now that I've got a Peranakan Nyonya mother who's a genius with regards to cooking and baking. This is actually the Nyonya Kuih Bangkit recipe that is extremely still appreciated through the old and youthful generation.
1.1 kg Sago flour (stir fried with 20g pandan leaves and hang to awesome before using)
300ml thick coconut milk (obtained from 2 coconuts)
400g castor sugar
3 egg yolks
4 whole eggs (make certain to exclude the skinny albumen (watery egg white-colored)
Beat egg and castor sugar at high-speed till fluffy for around 40 mins. This will be significant for biscuit to become crunchy later. Note if using medium egg, use 4 yolks and 4 whole eggs.
Add coconut milk make certain to get forced out and hang which there's no sediment. I purchased the freshly shredded coconut and strain the milk having a cheesecloth and sieve before allowing it to rest and hang.
We'd require a minimum 300ml. A small extra of 100ml is okay should you don’t understand what else related to the additional coconut milk. Slightly beat within the coconut milk before progressively adding it in to the sago flour and continue mixing for a few minutes having a stirrer. Make certain the dough is included airtight while shaping the kuih.
When molding the kuih make use of the remaining 100g of flour to sprinkle every occasionally to avoid it from sticking with the mold.
Preheat oven at 170 degree for 15 mins and bake it at 170 degree for 20mins.
This kuih lasts greater than a week if packed airtight. It's a quite simple recipe but tiresome with regards to molding the kuih. I think you'll all would enjoy baking them. I'd be serving them tomorrow and most likely bake more basically have enough time. This holiday is excellent to date and so do a night and also have a great Chinese Year ahead. May great things usher along with the rate of horse for those.
