Learn how to make Nyonya Kuih Bangkit with Lily Wong Chiew Lee. Adrian Cheah joins her and he is responsible for adding colours to this traditional white tapioca cookie that melts in the mouth. The full recipe is listed below.
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Videography by Jason Ng
Graphics, photography and editing by Adrian Cheah.
All rights reserved © 2020, Adrian Cheah, Jason Ng, Lily Wong Chiew Lee
Music: « Ukulele » from Bensound.com
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Click on the link for the full story and more photographs. adriancheah.com/index.php?opt...
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This video is part of series of the State Chinese Penang Association - "Celebrating 100 Years, Celebrating Our People".
"SCPA Celebrating 100 years in existence, Celebrating our People", is a series of videos created by Adrian Cheah and Jason Ng. It showcases the many talents and wonderful insights that members of SCPA are happy to share, not necessarily encompassing all things Peranakan Cina. The short yet insightful video clips celebrate the diverse beauty of life from a joyful Cantonese ditty to the art of crafting contemporary beaded slippers and from the vanishing technique of starching a kebaya to the origins of a dazzling diamond-encrusted ibu kerongsang. Come, do join us on a journey of discovery as we take you through the realms of reality and fantasy of this diaspora of a unique culture.
More videos in this series are available at: / @statechinesepenangass...
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Lily Wong's Kuih Bangkit recipe
Ingredients:
300 g tapioca flour
100 g cornflour
6 strips of pandan leaves, cut into strips of about 1-inch length.
2 egg yolks
120 g castor sugar
150 ml of coconut cream (add a pinch of salt)
Method:
1. Fry the flour together with the strips of pandan leaves over low heat till the leaves become dry and crispy for about 20 to 30 minutes. If you are making a large batch, you have to fry the flour longer, much longer. Remove from heat and let it cool. Transfer to an airtight container and let it rest for a day or two.
2. Beat the egg yolks with the sugar till light and fluffy.
3. Add half the coconut cream and mix well.
4. Add the sifted flour and knead the dough till it comes together. Leave about 25 g of the flour for the dusting of the moulds. (Use a muslin cloth, tie the flour up within a pouch.)
5. Add more coconut cream to the dough.
6. Continue to knead the dough till it becomes softer.
7. Divide the dough and colour them accordingly. (Different types of colouring can be used, e.g., red dragon fruit for light pink, pandan leaves for light green, blue pea flowers for light blue and so on.)
8. Dust the moulds.
9. Press the dough into the moulds.
10. Use a knife to cut out excess dough.
11. Gently knock out the pressed dough from the moulds.
12. Arrange on a tray and bake in a preheated oven at 160°C for 15 to 20 minutes.
13. Use a toothpick to make a tiny red dot on the Kuih Bangkit.
Have fun and enjoy making some Kih Bangkit with a difference.