Chinese New Year part 10: Chinese New Year Snacks 新年点心
Kuih Kapit, Kuih Bangkit, various types of cookies, biscuits and cakes...... are another fun part of the Chinese New Year.
Every year, after the reunion dinner, my grandmother will bring out the snacks from the kitchen and put them on the coffee table as servings for the guests. There's a special casing for those "good-looking snacks" so that they would be neatly arranged in it. And me, as usual, will finish the whole box of snacks before the guests come. (A very bad and greedy habit!!! HAHA)
Regarding the kuih bangkit and kuih kapit that I have just mentioned (highly recommended), I got a few tips on how to make them from my grandmother's friends. Of course, nowadays you don't need to spend so much time and energy baking these stuffs. Just a visit to the shopping mall, you will find tonnes of them. However, the process of making is quite fun too!
Kuih Kapit
Ingredients:
125g of rice flour (sifted)
35g plain flour (sifted)
oil (2 grease mould)
155g granulated sugar (ground)
500-625ml coconut milk (from 1 coconut)
3 eggs
2 egg yolks
Method:
1) Combine the sifted ingredients with sugar.
2) Add in coconut milk and all eggs, stir well.
3) Strain into a bowl.
4) Grease a kuih kapit mould by using a piece of muslin cloth dipped into oil. Heat mould over charcoal fire.
5) When hot, pour a little butter onto the mould (lose mould and bake for 30 seconds on each side).
6) Open mould to check if kuih kapit is golden. Remove and fold into 1/4 at once. Press lightly to level surface.
7) Cool and store in an airtight container.
See the kuih kapit moulds up there?! Nowadays they are quite rare, took me a great effort to find them. At last, found it in the Peranakan Museum.
Kuih Bangkit
Ingredients:
510g tapioca flour
2 tablespoons of cornflour
1 grade 'A' egg
140g thick coconut milk
110g castor sugar
a few drops of vanilla essence
2 pandan leaves
(makes 50 pieces)
Method:
1) Fry both types of flour with pandan leaves for 5-7 minutes. Leave to cool, then sieve.
2) Cream sugar and egg until fluffy. Add vanilla essence. Then add thick coconut milk gradually.
3) Set aside 1/2 cup of egg mixture and 1/2 cup of flour.
4) Combine the remaining flour and egg. Knead until well mixed and soft. (If dough is tough, add extra egg mixture and if it's too soft, add extra flour.
5) Roll out dough about 1/2cm thick on lightly floured surface and cut with cutter (into desired shapes).
6) Bake cookies at 180'C for 2 minutes.
A good kuih bangkit will melt in your mouth unlike those hard ones which really get me on my nerves.
Ingredients:
125g of rice flour (sifted)
35g plain flour (sifted)
oil (2 grease mould)
155g granulated sugar (ground)
500-625ml coconut milk (from 1 coconut)
3 eggs
2 egg yolks
Method:
1) Combine the sifted ingredients with sugar.
2) Add in coconut milk and all eggs, stir well.
3) Strain into a bowl.
4) Grease a kuih kapit mould by using a piece of muslin cloth dipped into oil. Heat mould over charcoal fire.
5) When hot, pour a little butter onto the mould (lose mould and bake for 30 seconds on each side).
6) Open mould to check if kuih kapit is golden. Remove and fold into 1/4 at once. Press lightly to level surface.
7) Cool and store in an airtight container.
See the kuih kapit moulds up there?! Nowadays they are quite rare, took me a great effort to find them. At last, found it in the Peranakan Museum.
Kuih Bangkit
Ingredients:
510g tapioca flour
2 tablespoons of cornflour
1 grade 'A' egg
140g thick coconut milk
110g castor sugar
a few drops of vanilla essence
2 pandan leaves
(makes 50 pieces)
Method:
1) Fry both types of flour with pandan leaves for 5-7 minutes. Leave to cool, then sieve.
2) Cream sugar and egg until fluffy. Add vanilla essence. Then add thick coconut milk gradually.
3) Set aside 1/2 cup of egg mixture and 1/2 cup of flour.
4) Combine the remaining flour and egg. Knead until well mixed and soft. (If dough is tough, add extra egg mixture and if it's too soft, add extra flour.
5) Roll out dough about 1/2cm thick on lightly floured surface and cut with cutter (into desired shapes).
6) Bake cookies at 180'C for 2 minutes.
A good kuih bangkit will melt in your mouth unlike those hard ones which really get me on my nerves.
Coconut Candy 椰子糖
Mini Pineapple Tarts 迷你黄梨饼
Ribbon Kuih 蝴蝶结饼
Peanut Cookies 花生饼
Sesame Biscuits 芝麻饼
Muruku 印度饼
Although this is an Indian snack, I still don't know why it's so widely-eaten during Chinese New Year. But no doubt, it's tasty.
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2 comments:
All the familiar snacks.
But I am eating less and less, maybe I am getting old. LOL.
[soo sean]
these snacks are quite standard every year. only the sizes and shapes change.
relax.... you are eatting it once a year, i think it won't cause you too much harm, will it?!
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