Popular Traditional Chinese New Year Cookies : Tapioca Cookies / 番婆饼 / Kuih Bangkit

Here is another of my favorite CNY cookies. Tapioca cookies also melt in the mouth with pandan leaf, coconut and nutty taste. It's fun to make.

Ingredients:

225g tapioca flour

3 pandan leaves

1 egg yolks

80g icing sugar

200ml coconut milk

Instructions:

1) Cut pandan leaves into small pieces 3” and bury them in the tapioca flour in a baking tray. Place in a 90°C oven for about 1 hour. let the tapioca flour to cool.

2) Whisk egg yolk and sugar in a large bowl until creamy.

3) Add in the cooked tapioca flour and slowly add in the coconut milk little by little into mixture. Mix with a spatula by hand until all flour and coconut cream are mixed then gently knead to form a dough . Dough should be soft abit dry and not sticky.

4) Dust the mould with extra cooked flour, press dough hard into a mould. Trim excess dough. Tap gently on hard surface / press the press cookie cutter to release the

and repeat... Add a little coconut milk into the dough if the dough turned too dry. Place the cookies on a parchment lined baking sheet in a baking tray.

5) Bake in preheated oven at 160c for 20-25mins depending on the size of the cookies.Remove and allow cookies to cool completely. Store in an air tight container.

1) Cut pandan leaf into small pieces 3” and bury them in the tapioca flour in a baking tray. Place in a 90°C oven for about 1 hour. let the tapioca flour to cool.

2) Whisk egg yolk and sugar in a large bowl until creamy.

Add in the cooked tapioca flour and slowly add in the coconut milk little by little into mixture.

Mix with a spatula by hand until all flour and coconut cream are mixed then gently knead to form a dough .

Dough should be soft a bit dry and not sticky.

4) Dust the mould with extra cooked flour, press dough hard into a mould. Trim excess dough. Tap gently on hard surface / press the press cookie cutter to release the cookies and repeat...Add a little coconut milk into the dough if the dough turned too dry.

Place the cookies on a parchment lined baking sheet in a baking tray.

5) Bake in preheated oven at 160c for 20-25mins depending on the size of the cookies.Remove and allow cookies to cool completely. Store in an air tight container.

Popular Traditional Chinese New Year Cookies : Peanut Cookies 花生饼

Here is one of my favorite CNY cookies since I were a kid. These melt in the mouth nutty taste was amazing and it's easy to make.

Ingredients:

200 gm peanuts, shelled
100 gm all-purpose flour&
60 gm icing sugar
a pinch of salt
100 ml vegetable oil
1 egg, beaten for glazing

Instructions:

1) Grind peanuts in a food processor to until fine and smooth.

2) Mix in the fine peanuts powder, flour, sugar, and salt into a large bowl. Pour in oil and mix well together.

3) Shape dough into balls (1 tablespoon size),  before placing onto parchment paper on the baking pan and press down slightly,  poke lightly on top of the ball with a straw.

4) Brush top of cookie with egg wash.

5) Bake in preheated oven at 170°C oven for approximately 15 minutes, until the balls turn golden brown.

6) Allow them to cool completely, then store in an CNY cookies bottle.

Roast the shelled peanuts in an ovan for 15-20 minutes at 177ºC.

The skin roasted peanuts are removed

1) Grind peanuts in a food processor to until fine and smooth.

2) Mix in the fine peanuts powder, flour, sugar, and salt into a large bowl. Pour in oil and mix well together.

3) Shape dough into balls (1 tablespoon size), before placing onto parchment paper on the baking pan and press down slightly, poke lightly on top of the ball with a straw.

 4) Brush top of cookie with egg wash.

 

5) Bake in preheated oven at 170°C oven for approximately 15 minutes, until the balls turn golden brown. Allow them to cool completely, then store in an CNY cookies bottle.