chinese new year 2016

In preparation for Chinese New Year, I made 3 types of cookies last weekend. It was an awesome and mad baking marathon. I didn’t even have much time for a toilet break. 😛

kueh bangkit
A sea of crackly white hearts!

I wanted to make kueh bangkit this year. My previous attempt in 2012 was not well done.

This marvellous cookie requires 4 days to make. 3 days before making the cookies, you need to prepare the flour by frying, baking or nuking it, together with pandan leaves. This step is done to remove the moisture from the flour and infuse the pandan fragrance. The flour should reduce by about 10% in weight during this step.

A properly done kueh bangkit is a light fragrant cookie, slightly on the dry side and utterly delicious. We like this recipe. I finally got it right. 🙂

Kueh bangkit (adapted from Kimmy’s Cooking Pleasure)


  • 250 grams sago flour
  • 250 grams tapioca flour
  • 5-6 blades of pandan leaves, washed, dried and cut into 6-8 cm
  1. Mix both types of flour together. Take note of the weight.
  2. Add in pandan leaves.
  3. Spread onto a baking tray lined with parchment paper.
  4. Bake at 160 C for 1 hour, or until the weight of the flour has reduced by 10%.
  5. Sift flour into a large bowl. Be careful as the flour is very light and will fly everywhere. I usually close the windows before sifting.
  6. Let cool completely before storing in airtight container for 3 days at least.


  • 100 grams icing sugar
  • 1 egg
  • 2 egg yolks
  • 10 grams unsalted butter
  • 1/2 tsp salt
  • 450 grams flour from above
  • 150 – 200 ml thick coconut milk (I used fresh ‘first-press’ coconut milk)
  1. Sift icing sugar into mixing bowl.
  2. Add in egg, egg yolks, butter and salt. Beat until light and fluffy.
  3. Gradually add in flour and mix in until combined. It is rather difficult to accomplish this step without flour flying about. A pouring shield will be wonderful if you have it.
  4. Gradually add in coconut milk. The amount of coconut milk depends on the dryness of the flour. I added about 175 ml. Keep the unused coconut milk as you may need it when you knead the dough.
  5. Scrape mixture onto a pastry mat and knead until the dough is not sticky. During kneading, you can gauge if the dough is too dry. Add more coconut milk by the tablespoon until you get a soft dough that is not too crumbly.
  6. Cover dough with a damp clean cloth and leave for 30 minutes.
  7. Prepare 2 baking trays lined with parchment paper. Preheat oven to 180 C.
  8. Pinch off a portion of the dough, keeping the rest covered by the damp cloth. Roll the dough into thickness of about 0.5 cm. Use a heart shaped cookie cutter to cut out dough and place on prepared tray.
  9. Bake for 12-15 minutes until light brown at the bottom.
  10. Cool completely before storing in an airtight container.

For the pineapple jam, I used the trusted recipe from Table for Two or more. I prefer a tart pineapple jam, hence I usually add lemon juice. You can make this jam 2 weeks or even a month in advance.

Pineapple jam (adapted from Table for Two or more)

  • 7 small unripe pineapples, skinned and cut into chunks
  • 500 grams sugar
  • 3 sticks of cinnamon
  • juice of 1/2 lemon (optional)
  1. Place the pineapple chunks into a blender and add about 2 tbsp of water. Blend well.
  2. Pour 90% of the pineapple paste into a large non-stick pot.
  3. Continue blending the rest of the pineapple, leaving about 10% of the pineapple paste in the blender for easy blending without adding more water.
  4. Add cinnamon sticks to the pineapple paste.
  5. Over medium-high heat, cook pineapple paste until almost dry. This can take 2-3 hours, depending on how much pineapple and how juicy the pineapples are.
  6. Carefully add in sugar and lemon juice (if using) and stir well.
  7. Continue cooking over medium heat, until sugar caramelizes and majority of the moisture dries up. The pineapple jam is done when it has turned a darker yellow-brown color but it is not very dry. A slightly moist jam is required, particularly when making open faced pineapple tarts. If too dry, it will harden too much upon baking.
  8. Store in airtight container in the fridge when cooled. This amount of pineapple jam makes 2 batches each of the enclosed and open faced pineapple tarts.
  9. Roll jam into 1 tsp balls when ready to make pineapple tarts.


closed pineapple tart

The enclosed pineapple tart crust is made using the famous recipe from Gan55. This recipe produces a melt-in-the-mouth crust that holds well when stacked. Note not to stack higher than 5 layers.

Enclosed pineapple tart (adapted from Gan55)

  • 250 grams unsalted butter
  • 1/2 tsp salt
  • 75 grams caster sugar
  • 50 grams cream cheese
  • 170 grams whipping cream
  • 3 egg yolks
  • 400 grams top flour
  • 30 grams corn flour
  • 1 egg yolk mixed well with 1 tsp sugar, for glazing
  • Pineapple jam
  1. Sift top flour and corn flour in a bowl. Set aside.
  2. Beat butter with salt, sugar and cream cheese until light and fluffy.
  3. Gradually add in whipping cream. Beat until combined.
  4. Add in egg yolks, one at a time. Beat until combined.
  5. Gradually add in sifted flour.
  6. Let dough rest in the fridge for 30 minutes.
  7. Prepare 2 baking trays lined with parchment paper. Preheat oven to 180 C.
  8. I use 1/2 tbsp dough to 1/2 tsp of pineapple filling. Using your fingers, flatten the dough lightly on the palm of your hand.
  9. Place a ball of pineapple filling in the center and wrap up, making sure the dough completely covers the filling.
  10. Roll to form a nice ball shape. Place on prepared tray and glaze.
  11. Bake for 15 minutes until golden brown.
  12. Let cool completely before storing in an airtight container.

In choosing the recipe for the crust of the open faced pineapple tarts, I relied on the recommendation from Bake for Happy Kids. So happy to have such a hard working blogger who tries out all the recipes. Check out her site. She really does her homework well. 🙂

The result is fantastic! Buttery, crispy (on the day of baking) with a beautiful custard fragrance.

open pineapple tart

Open faced pineapple tart (adapted from mykitchensnippets)


  • 226 grams unsalted butter
  • 3 tbsp caster sugar
  • 1 1/2 tsp salt (suggest reduce to 1/2 tsp)
  • 1 egg yolk
  • 1 tsp vanilla bean paste
  • 300 grams all-purpose flour
  • 2 tbsp corn flour
  • 2 1/2 tbsp custard powder
  • 2 tbsp milk powder
  • 1 egg yolk mixed well with 1 tsp sugar, for glazing
  • Pineapple jam
  1. Sift flour, corn flour, custard powder and milk powder in a bowl. Set aside.
  2. Beat butter with sugar and salt until light and fluffy.
  3. Add in egg yolk and vanilla bean paste and beat until combined.
  4. Gradually add in dry ingredients and mix until combined.
  5. Divide dough into 2 portions. Place each portion on a piece of cling wrap and wrap well. Chill dough for 30 minutes.
  6. Prepare 2 baking trays lined with parchment paper. Preheat oven to 170 C.
  7. Roll out each portion of the dough into about 0.5 cm thickness. Cut dough using the flower shaped cookie cutter and place on prepared tray.
  8. Pinch out a design on the dough using a dough crimper. Glaze with egg yolk mixture.
  9. Lightly press a ball of pineapple jam in the center of the dough.
  10. Bake for 12 minutes until golden brown.
  11. Cool completely before storing in an airtight container.

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