Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Kueh Bangkit
Goto page Previous  1, 2, 3
 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> C is for Cookie!
View previous topic :: View next topic  
Author Message
Ruyi
lurker


Joined: 19 Nov 2007
Posts: 136
Location: London

PostPosted: Sat Feb 02, 2008 6:24 pm    Post subject: Reply with quote

I am pleased to report I have finally made a batch of successful Kueh Bangkit.

Thank you to ladies such as Vicky for emailing me and encouraging me.
Back to top
View user's profile Send private message Send e-mail Visit poster's website AIM Address
Spire
lurker


Joined: 17 Dec 2007
Posts: 6
Location: Middle of the USA

PostPosted: Thu Feb 07, 2008 11:27 am    Post subject: Reply with quote

Here's mine made with the juice of a fresh, young coconut.
Easy to mold if dough is given time to rest and refrigerated.





Back to top
View user's profile Send private message
sandy
lurker


Joined: 02 Feb 2006
Posts: 6

PostPosted: Tue Jan 13, 2009 12:29 pm    Post subject: Reply with quote

If I use fresh coconut, how much water to be added to get the milk? Thanks!
Back to top
View user's profile Send private message Send e-mail
meowmeow
lurker


Joined: 26 Jun 2007
Posts: 48

PostPosted: Wed Jan 20, 2010 3:30 pm    Post subject: Reply with quote

can i asked what is the different between this and the ones that need to add in margarine?
Back to top
View user's profile Send private message
simonne
lurker


Joined: 17 Jun 2006
Posts: 90
Location: Malaysian

PostPosted: Sun Feb 07, 2010 7:45 pm    Post subject: Reply with quote

Can we add water to "fresh cooconut"
Will adding water end up with hard rock kuih bangkit?
Which coconut milk brand are good?
_________________
My Baking Diary
Back to top
View user's profile Send private message Visit poster's website
tragicbat
lurker


Joined: 29 Jul 2012
Posts: 2

PostPosted: Sat Dec 08, 2012 5:52 pm    Post subject: Reply with quote

Hi,

I made a batch of kueh bangkit and the smell and taste was good. But it was too hard. I threw the batch of kueh bangkit away.

Any idea why is it so? so how?
Back to top
View user's profile Send private message Send e-mail
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun Dec 09, 2012 10:06 am    Post subject: Reply with quote

don't over knead the dough. its a gentle cookie..less kneading,messing with the dough will yield a soft cookie. and its a cookie that doesn't turn golden brown when its cooked..so baked according to the timing, temperature. When its cooled..it will be crunchy on the outside..almost crispy on the inside.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> C is for Cookie! All times are GMT + 8 Hours
Goto page Previous  1, 2, 3
Page 3 of 3

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group