Saturday 26 November 2011

Kueh Bangkit

Grandma use to make this for the Chinese New Year and we were all roped in to help. I remember dusting the wooden moulds with flour before putting the dough in, levelling it off with a knife and knocking them out. Patterns like what you see in the photo are made on the top surface with a comb and they are ready for baking. I have not eaten these for a long time so when we got these from a friend, it was such a treat. Even Umi and Tsuru loved it. It crumbles and melts in your mouth.  It is made with tapioca flour, eggs, sugar and coconut milk. Recipes are available on the web.

Years back, I found this wooden mould in a charity shop. It sits in my kitchen cabinet and I have never used it but it reminds me of the times we spent with grandma making new year goodies. This mould already has elaborate patterns on it so a comb is not necessary. Of course the comb is a new one, used only for baking. 


  1. Interesting that such moulds are found all over the world. We use to make Christmas Goodies in such moulds. The oldest moulds in use in our familiy are about 120 years old. We call these goodies "Marzipan" or "Springerle". They are made of a sort of biscuit dough. Very tasty.

  2. Hello Petra,

    Thank you for your comment. It is very interesting to know that you use similar moulds for making Christmas goodies. Maybe if I have time, I will try to make some kueh bangkit for the coming Chinese New Year on January 23rd 2012.