Sunday, January 23, 2011

兔年好Lobang(5) - Learn more about your New Year Cookies

This week, Fifth Avenue will be bringing you some knowledge about the common CNY goodies. Not only will we be bringing you some recipes, but we will also advice you to eat in moderation and healthily. Let’s start the ball rolling with your favorite pineapple tarts, Kuih bangkit, and Nonya Ang Koo Kueh.

Pineapple Tarts Recipe

Pineapple Filling

4 large pineapples
300 g sugar
1 clove
1 inch cinnamon stick
1/2 star anise
250 g liquid glucose
2 Tbsp wheat flour or wheat starch (Tung Mein Fun)

1. Slice and grate pineapples till fine. You can use a food processor do grate it.
2. Strain the grated pineapple till dry.
3. Let it simmer in a wok toll the juice has dry up. Add sugar and, star anise, cinnamon stick and clove.
4. Stir till the pineapple has thickened and dry. Add maltose or liquid glucose.
5. Stir till the pineapple filling is thick, sticky and dry.
6. Add wheat flour. Continue to stir for about 10 minutes or until filling is dry.
7. Leave to cool and shape into small balls.

Note : You can make the filling in advance and refrigerate it.



500 g butter
140 g powdered sugar
4 egg yolks
650 g all purpose flour
1 Tbsp cornflour
2 tsp baking powder
1 tsp vanilla essence

Egg Brush
1 egg yolk plus 1Tbsp water


1. Preheat oven at 150° C.
2. Cream butter and sugar till white.
3. Add in egg yolks and beat at low speed for 1 minute.
4. Fold in flour gradually.
5. Insert pastry into cookie press and press into strip of about 3 inch each.
6. Put the rolled pineapple filling onto the pastry and roll it up.
7. Brush with egg brush.
8. Bake for 30 minutes or when tarts is light golden brown in color.

Next, we take a look at Kuih Bangkit...

Kuih Bangkit Recipe


1200g tapioca flour
13 eggs yolks + 2 egg whites
400g fine sugar
500g coconut milk

1. Sift tapioca flour. Fry on wok until light. It takes about half an hour to 45 minutes. Leave to cool completely.
2. Whisk eggs and sugar till thick and pale.
3. Slowly add in egg mixture into flour mixture using a spatula or hand.
4. Gradually add in coconut milk while kneading the dough.
5. Knead dough till smooth and whitish in color.
6. Dust wooden mould with tapioca flour. Put dough into mould and gently knock it out.
7. Dot the cookies with red dot if desired.
8. Bake at 180 celcius for 20-25 minutes or till cooked.

Cook’s Note:
Kuih Bangkit is cooked when the back of the cookies are slightly brown.

Last but not least... know more about Ang Koo Kueh too!

Angku Recipe


Green Bean Filling
300g Split Green Bean (Washed and soaked for 6 hours)
200g Fine Sugar
4Tbsp Oil

1. Steam green bean over boiling water for 30-40 minutes till soft.
2. Blend or mashed green bean till become a paste.
3. In a wok, combine green bean paste, sugar and oil. Stir on low medium heat till thick and do not stick to your hands.
4. Cool it and shaped into 30 balls of about 20g. ( The size of filling will depend on the size of your mould).

Angku skin


1/8 tsp Wilton orange coloring
200g Wheat starch ( Tung Mein Fun)
150g Water
500g Boiling Water
4Tbsp Sugar
500g Glutinous Rice Flour
100g Mashed Orange Color Sweet Potato
250g Water
120g oil

1. Mix coloring, wheat starch and water. Stir till blended.
2. Add in boiling water and mix till smooth and become translucent.
3. Add in sugar, glutinous rice flour, sweet potatoes and water gradually. Knead till combined.
4. Slowly add in oil and keep on kneading till smooth and do not stick onto your hands.

To Make Angku:

1 banana leaf, cut into rectangle to fit the angku mould
3 Tbsp oil


1. Lightly grease the cut banana leaves with oil.
2. Divide skin dough into 30 pieces. Flatten each dough into 1/4 inch thick and wrap the filling inside. Roll into a ball.
3. Lightly dust the Angku mould with glutinous rice flour. Press the dough ball into the mould and lightly knock it out.
4. Place Angku on the banana leaf.
5. Steam over boiling water for 10 minutes.
6. Brush the surface of the cooked Angku with oil to give it a glossy look.


No comments: