November 10, 2010

Daniar's Bangket Jahe

When you are searching for a recipe which works for you, it might take time. But when you finally have found it, you will treasure it like a diamond. Riana and I have been on that search, and we have found our diamond. 

Remember the ginger biscuit I posted earlier? Well, I wasn't quite satisfied with it, for it was rather hard, like the original Anzac biscuits. A tea-dipping-kind-of biscuits.

Now, these ones are the perfect example of good ginger biscuits. Taste gingery (I use 112g grated ginger), the sweetness of a perfection to my liking, and light. Not so much crumbly like Bangket Kacang which are very sensitive to the finger tips, but they hold their own characters.

So, yeah. I love this biscuits. So much flavour, worth the search.

Daniar's Bangket Jahe

Bangket Jahe (Tapioca Ginger Biscuits)
by Rosdaniar via NCC mailing list

500g tapioca flour
300g butter/margarine
100g plain flour (I use gluten-free flour, 115g)
50g cornflour
200g dark palm sugar
200g caster sugar
2 egg yolks
1 egg white
50g milk powder
50g desiccated coconot, toasted, ground
75g grated ginger (I use 112g, juiced)
3 tsp ground mixed spice
sesame seeds to sprinkle (I omit this)

1. Beat butter or margarine with sugars until fluffy
2. Add in eggs, keep beating
3. Add in grated ginger (or juice) and ground toasted coconut, mix well
4. Add in ground mixed spice (I sift all the flours, milk powder and mixed spice together in a big bowl)
5. Add in milk powder, and flours a little at a time 
6. Cut with biscuit cutters or to your liking, sprinkled with sesame seeds
7. Bake to 170C until cooked (it feels firm when you touch the surface of biscuits with your fingers)


Bangket Jahe
by Rosdaniar via NCC mailing list

Bahan :
500 gr tepung sagu
300 gr butter/margarine
100 gr tepung terigu
50 gr maizena
200 gr gula palem
200 gr gula pasir halus
2 kuning telur
1 putih telur
50 gr susu bubuk full cream
50 gr kelapa parut yg disangrai sampaikecoklatan, dan diblender halus
75 gr jahe yg diparut
3 sdt bumbu spekuk
wijen untuk taburan secukupnya

Cara Membuat :
1. Kocok Butter / margarine dengan gula palm dan dan gula putih sampai sedikit mengembang
2. Tambahkan telur, kocok bentar
3. Tambahkan jahe parut, dan kelapa sangrai aduk merata dengan spatula
4. Tambahkan bumbu spekuk
5. Tambahkan susu bubuk, tepung sagu, terigu dan maizena sedikit demi sedikit sampai merata
6. cetak sesuai selera, taburi wijen diatasnya
7. Bakar dengan suhu oven 170 derajat sampai matang

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Pavithra said...

Absolutely gorgeous !!!

Nithya said...

Looks so perfect and the chocolate touch makes it drool worthy :)

Alessandra said...

Ah you are a perfectionist! I like the chocolate touch :-)


Arfi Binsted said...

@Pavithra, @Nithya: thanks ;)
@AleZec: hahaha! in culinary side, I suppose it's important

Arwen from Hoglet K said...

Fresh ginger sounds like a great flavouring, and I love the look of the half-dipped hearts.

.: paprilia :. said...

mba Arfi..aku ijin menggunakan resepmu untuk laporan KBB Bangket :)
tp aku modifikasi jahe dengan almond..
thanks yaah mba

Happy Cook said...

I love bakings with ginger and this just looks so good especially with teh chocolata half coating.
How is the little sweet heart doing.

Aparna said...

These are beautiful, Arfi. I love ginger biscuits/ cookies though I'm the only one here.

I don't get tapioca flour here so could I use APF and WW flour, do you think?