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传统碳烤番婆饼 Traditional Charcoal Bake Kuih Bangkit
SKU: CNY COOKIES 1.3
RM 15.90
番婆饼，又称薯粉饼 文雅一点的可以叫椰香饼，更是家喻户晓的Kuih Bangkit。以炒过的木薯粉、鸡蛋、糖和浓香椰浆制作，轻巧粉白，入口即化。 饼烤好后，用食用色素点上红点，增加喜气，是好几代马来西亚华人共享的年饼记忆。入口即化，甜甜的带有椰香味， 让人一口又一口 根本停不下来啦！
Fan-Poh cake/ Tapioca Flour cake/ Coconut cake, or by it's well-known name "Kuih Bangkit". Made with sautéed tapioca flour, eggs, sugar and coconut milk, it is light and white in color, easily melts in your mouth. Our great grandma usually decorates it with red dots, with food coloring to increase the joyfulness and blessing look, which is a memory of the New Year cake shared by several generations of Malaysian Chinese. A good Kuih Bangkit will melts in your mouth, it is sweet with a coconut flavor, just can't stop taking one bite after another!
Fan-Poh cake/ Tapioca Flour cake/ Coconut cake, or by it's well-known name "Kuih Bangkit". Made with sautéed tapioca flour, eggs, sugar and coconut milk, it is light and white in color, easily melts in your mouth. Our great grandma usually decorates it with red dots, with food coloring to increase the joyfulness and blessing look, which is a memory of the New Year cake shared by several generations of Malaysian Chinese. A good Kuih Bangkit will melts in your mouth, it is sweet with a coconut flavor, just can't stop taking one bite after another!
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材料是炒过的木薯粉， 炒粉时加入香兰叶增加香气，炒好后过筛 收藏大约一个星期才开始制作，因为刚炒好的粉很吸水，做出来的饼就会硬。把蛋黄，砂糖，椰浆和粉混合，入模，装饰后就可进烤炉了。经过繁杂的工序才能吃上那满足的每一口哦。
The ingredient are fried tapioca flour, add pandan leaves to increase the aroma when frying the flour, and after frying, sieve and store it for about a week, because the freshly fried flour is very absorbent, and the cake can be very hard while baking.
The mixture of egg yolk, sugar, coconut milk and flour is well blended, bring to mold, then decorate it with different shapes and then send to the oven. It takes a lot of work in order to enjoy the Kuih Bangkit.
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