Kuih Bangkit
My contributor Siew Loon is baking up a storm for Chinese New Yr and nowadays she is sharing a traditional Chinese New Year cookie recipe: kuih bangkit. I keep in mind quite a few childhood days when I helped my loved ones generating this goodies. For other Chinese New Year recipes, don’t forget to check out my posts at Rasa Malaysia: soy sauce chicken, ginger and scallion fish, crab noodles, and much more.
Contributor: Ho Siew Loon
I am back again with my new 12 months goodies. I have often enjoyed creating the new 12 months goodies as that is the time all family members will get together and aid. This time around it will be the standard nyonya Kuih Bangkit. This little figurine goodies has lost its popularity among the younger generation and has been taken over by western cookies for instance chocolate chips cookies, butter cookies, etc. I keep in mind that Kuih Bangkit is really a must for Chinese New 12 months and every single house that you visit, you’ll certain to find it…(get kuih bangkit rcipe after the jump)
Kuih Bangkit is usually a conventional Chinese New Year cookies and it really is made mainly from tapioca flour, eggs and coconut milk. It really is a cookie that’s hard on the outside but melts in your mouth. This is one cookie that has quite a long shelf life compared to other cookies like Pineapple Tarts. It may be kept for about 2 months if stored in airtight container.
