I love Chinese New Year cookies. Never one to miss an opportunity to always grab my hands on those delicious tasty kueh bangkit and pineapple tarts. As a kid, somehow I always make sure I have my fill of cookies when house-visiting relatives and stuff myself silly.
Traditionally , this has cookie has always been white. These can be made in different shapes and sizes. I used different shaped cookie cutters and tried using the princer to make the patterns. Mind you, this requires real patience. I started "princing" away energically for the first few. Somehow along the way, my fingers start to quiver, my eyes losing focus.... well, you know the rest.
I simply the love the coconut fragrance especially when freshly baked..
I have obtained the recipe from Aunty Yochana's Kueh Bangkit, but modified a bit to suit my needs. So don't miss out in baking this CNY cookie !
Hello cooking mommy! I'm Alisa and I like your recipes here in your site. I'd like to invite you to take some time to drop by at Foodista and share your delicious recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia.
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Hi Alisa (Foodista),
ReplyDeleteThanks for your invitation. Will explore more into Foodista. fyi, I have embedded Fodista widget into my blog.
Hi, Cooking Mummy! I've read about yr Kueh Bangkit & as well as AuntyYochana. I saw yr pic that u're using 'Kara' Coconut milk. I'm also using it but should I shake well & use or I'm only scoop out the thick coconut?? Because I've difficulties on buying fresh coconut.
ReplyDeleteThanks! (fr Jenny)
thnnks Jenny, for dropping by.
ReplyDeleteit's not necessary to shake , just warm it up and give it a stir.