Ribena Kueh Bangkit

Food Lover

Kueh Bangkit is a traditional Nyonya staple snack that is popular among kids as it is sweet and it melts in your mouth! During festive seasons like Chinese New Year and Hari Raya, this treat is commonly seen. Kill two birds with one stone by learning this recipe and share it with your neighbours during these festive periods! This Ribena Kueh Bangkit recipe is brought to you by Wyatt Tan, a fitness enthusiast, who is also a health conscious individual that is concerned about the amount of sugar in his food.

Ribena Kueh Bangkit

Try out this Ribena Kueh Bangkit recipe this festive season!

These are some of the ingredients required for this recipe: 700g of sago flour, 8 pandan leaves – cut into small pieces, 35ml of Ribena Blackcurrant Less Sweet Fruit Drink, a pinch of salt, 110g of icing sugar, 2 large egg yolks, purple gel coloring and lastly, 200ml of coconut cream whereby only 135ml will be used in the batter and the remaining will be used for adjusting the dough texture.

prepare the flour

Add in sago flour and pandan leaves in a frying pan and dry fry until the leaves are dried.

Step 1, lets prepare the flour. Add in sago flour and pandan leaves in a frying pan and dry fry until the leaves are dried. Then, transfer it into a large bowl and let it cool for at least 3 hours before removing the leaves to sieve the flour. Only 350g of the flour will be used in the batter and separate aside the remaining flour, that will be used for adjusting the dough texture and dusting.

prepare the batter

Adjust the consistency with gradual addition of flour and coconut milk 1 tablespoon at a time.

Step 2, to prepare the batter, whisk eggs yolks and icing sugar evenly in a mixing bowl. Proceed to add in 135ml of coconut milk, Ribena Fruit Juice and 350g of the cooked flour. Ribena Blackcurrant Less Sweet Fruit Drink acts as a substitute for sugar thus it is much healthier! Then, knead till the ingredients are combined and the dough should be moist and not crack when rolled into a ball. Otherwise, adjust the consistency with gradual addition of flour and coconut milk 1 tablespoon at a time. If you are not using the dough immediately, cover the bowl with a damp cloth to keep the dough moist.

Moulding the batter

If you find it difficult to release from the mould, dust more flour on the dough before pressing it in.

Step 3, dust the Kueh Bangkit mould generously using the remaining sago flour and tap to remove the flour. Here comes the fun part where you can get the kids to help! Grab a ball of dough and press it into the mould. Then, use a knife to cut away the excess dough and tap on your hand to release the dough. If you find it difficult to release from the mould, dust more flour on the dough before pressing it in. Remember to preheat the oven at 160 oC as well!

facts

Did you know that Kueh Bangkit are commonly moulded into different shapes and design for special meanings?

Did you know that Kueh Bangkit are commonly moulded into different shapes and design for special meanings? For example, a fish shaped cookie meant the increase in prosperity, chrysanthemum shaped cookie meant longevity so on and so forth. Go ahead and make different kinds of design for your Kueh Bangkit and see how they turn out!

Then, transfer all the moulds onto a lined baking tray and place it onto the middle tray of the oven to bake for 10-15 mins till its slightly brown. Remove the cookies from the tray and let it cool on the rack. And voilà - a yummy dessert is served! Remember that the cookies are crunchier, and the coconut fragrance will be more intense the next day!

With this sweet treat, I’m sure all the kids will gather around the dining table to grab all kinds of cutely designed Kueh Bangkit! The chef is most satisfied knowing that everybody enjoyed the food. This festive season will definitely be lively and cheerful!

Learn this recipe for Chinese New Year and Hari Raya!

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Grab the full recipe below now!

Ribena Kueh Bangkit

Kueh Bangkit is a traditional Nyonya staple snack that is popular among kids as it is sweet and it melts in your mouth! During festive seasons like Chinese New Year and Hari Raya, this treat is commonly seen. Kill two birds with one stone by learning this recipe and share it with your neighbours during these festive periods! This Ribena Kueh Bangkit recipe is brought to you by Wyatt Tan, a fitness enthusiast, who is also a health conscious individual that is concerned about the amount of sugar in his food.

Ingredients

  • 700g sago flour
  • 8 pandan leavesrinsed and cut into small pcs
  • 200ml coconut cream135ml will be used in the batter. Remaining will be used for adjusting the dough texture.
  • 35ml Ribena Blackcurrant Less Sweet Fruit Drink
  • pinch of salt
  • 110g icing sugar
  • 2 large egg yolks
  • purple gel colouring

Instructions

Prepare the flour

  1. In a frying pan, add in sago flour and pandan leaves. Dry fry for at least 20 mins till the leaves dry.
  2. Transfer it into a large bowl and allow it to cool for at least 3 hrs.
  3. Remove the leave and sieve the flour. 350g of the flour will be used for the batter. Remaining will be used for adjusting the consistency of the dough and dusting. #Tips : If you are not using the dough, cover the bowl with a damp clothe to keep the dough moist.

Prepare the batter

  1. In a mixing bowl, whisk egg yolks and icing sugar evenly.
  2. Add in 135ml of coconut milk, Ribena Fruit Juice and 350g of the cooked flour. Knead using hands till it comes together. The dough should be moist and not crack when roll into a ball.
  3. Adjust consistency with gradual addition of flour and coconut milk 1 tbsp at a time.

Shape and bake

  1. Pre-heat the oven at 160 degrees
  2. Dust the kueh bangkit mould generously using the remaining sago flour. Tap to remove the flour.
  3. Grab a ball of dough and press it into the mould.
  4. Use a knife to cut away the excess dough. Tap on your hand to release the dough. #Tips : If you find it difficult to release from the mould, dust more flour on the dough before pressing it in.
  5. Place it the lined baking tray.
  6. Transfer to the middle tray of the oven and bake for 10 – 15 mins till it’s slightly brown.
  7. Remove cookies from tray and cool on rack.

Recipe adapted from Wyatt Tan

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