COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Kuih Bangkit

1 Portion

Easy 10 minutes

Ingredients

Ingredients

For the recipe Kuih Bangkit

For Kuih Bangkit:

200 g Dr. Oetker Tapioca Starch
40 g Dr. Oetker Nona Corn Starch
2 Pandan Leaves (cut into pieces)
1 Egg Yolk
60 g Caster Sugar
100 g Coconut Milk (Thick)
Dr. Oetker Red Colour
Dr. Oetker Yellow Colour

preparation

Preparation

1

Preheat oven to 160°C.

2

Place Dr. Oetker Nona Tapioca Starch, Corn Starch and pandan leaves in a baking tray. Bake at 160°C for 1 hour until the flour becomes very light. Let it cool completely (about 5 to 6 hours).

3

Place egg yolk with caster sugar in a mixing bowl. Mix at medium speed for 2 minutes until creamy. Add in coconut milk and mix until the sugar is well dissolve.

4

Sift 200g of flour into the egg mixture. Mix well until a soft dough forms.

5

Divide the dough into 2 parts and mix with red and yellow colour.

6

Lightly dust the fondant cutter with the remaining flour. Place the dough in the fondant cutter, trim the excess dough and place on a lined baking tray.

7

Bake at 160°C for 20 - 25 minutes.

Tips

For more crispy kuih bangkit, store the baked flour up to 5-7 days before use.

Do you have questions or concerns?

We are happy to answer all Your questions!

+60 (0) 4 501 7504

Dr. Oetker Nona Malaysia Sdn. Bhd.
Phone: +60 (0) 4 501 7504
Fax: +60 (0) 4 501 7507
E-mail:

service@oetker.com.my

Do you have questions or concerns?

Thank you for your message.