Kueh Bangkit & Kueh Bahulu

Tried to make a bacth of kueh bangkit last night.
But it doesnt turn out really well.
Firstly, maybe i have overbaked it.
Secondly, maybe due to my inexperience,
or laziness to wait for the flour to be cooled completely,
i used the flour, thus the result is not good.

Anyway, re-make another batch of kueh bangkit & kueh bahulu
this afternoon after our breakfast from Ya Kun.
Went to NTUC to get the top four & rice flour for the bahulu.
This time round, i let the baked flour have ample of time
to cool while i am baking the bahulu.

The result was good, melt in the mouth texture
were acheivable when i roll it out thin.

I use the receipe from Joy of Cooking.
Here's the receipe.

Kueh Bangkit
300g tapioca flour
3-4 pandan leaves (cut into 4")
20 gm margarine or soften butter (i use margarine)
1 egg yolk
120g icing sugar
120 ml coconut milk (i use Ayam Brand)
1/4 tsp vanilla powder (i use custard powder)

1. Baked tapoica flour with pandan leaves at 160degC for 30min, stirring every 10min interval. Set aside to cool. Best to leave it to cool overnight or 1 to 2 days.
2. Sift tapioca flour and combine with sifted icing sugar and vanilla powder. Add margarine or butter. Beat egg yolk with the coconut milk lightly to combine yolk into the milk. Add the mixture into the flour. Knead until dough is pilable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
3. Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper as it DO stick).
4. Bake in a preheated oven at 160C for 15 mins or until it is lightly brown (not too brown). Cool it on a wire rack and store in an airtight container.

**for the above amount, i made enough kueh bangkit to fill 2 small containers as i made them very thin.

As for the kueh Bahulu.
This is also the first time i have tried it.
It turn out rather good.
But maybe i have overworked the egg batter slightly
thus it's a bit chewy on the insite. Should try to beat lesser next time.
And maybe can try what the PH auntie recommendated
60-40 of top flour to sago flour.
Nonetheless, the bahulu turn out fine.
Its very small and petite cos i have not bought
the traditional heavy metal mould that i was recommended.
Instead i have gotten the normal light pan ones.
They are small and shallower as compared to the
traditional one.
Thus the result bahulu are small,
one mouthfull each only.

Kueh Bahulu
Ingredients A:
350g egg
300g sugar

Ingredients B: (sifted)
280g cake flour
40g rice flour
5g double action baking powder

Ingredients C:
½ tsp Vanilla oil
100g melted butter

Method:
1. put eggs into a mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly.
Whisk mixure until very light and fluffy (about 20mins)
2. Fold flour slowly into egg mixure in one direction. Add in vanilla oil and melted butter
3. Pour into greased trays
4. Bake in a pre-heated oven at 200ºC 10mins till golden brown
5. Remove kuih baulu from tray

** i have half the receipe and have yield me one small container of bahulu.
i got the original receipe from here.