November 26, 2010

The Story of Crumbs

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When kue bangket was mentioned on a conversation with friends on Twitter weeks ago, I have become an addict since. I love the texture of kue bangket susu (Milk Tapioca Biscuits) which is melted as imminently as it is hit by the heat of your mouth. So milky it tastes, so delicate it feels.  

kue bangket susu vanilla

kue bangket

I did not store any pandan leaves in the freezer the time I first made these dainty sweets, and so do not use it in any of bangket biscuits I continually make these days. I add vanilla bean paste instead, to enhance the flavour, and it makes the enjoyment of these traditional biscuits up to the next level. Paradise.


Bangket Susu (Milk Tapioca Biscuits)
by Nadrah Shahab

500 gr tapioca
100 gr margarine
150 gr icing sugar
75 gr sweetened condensed milk

Toast tapioca flour with strips of pandan leaves, cook until the leaves appear to be crisp and dry. This is the indication that your flour is losing its moisture and this is what we want. Leave the flour to cool.

Preheat the oven to 140C.

Mix all the ingredients in one big bowl. Make sure everything is mixed well. The mixture will be very, very, very crumbly, but as it is pressed into a mould, it'll be intact. Spoon the mixture into the moulds you have. I use chocolate transfer mould which is quite deep and its small size is just right for a bite size sweet. Use your thumbs to press the mixture in the mould until they hold together. Turn your mould upside-down, and gently press your thumbs on the mould to release the shaped biscuits on the lined baking tray. If you use the wooden mould, then you will need to knock it on the tray as gently as you could, so you won't damaged the shape and make the biscuits back to crumbs.

Bake for 10 minutes. The biscuits have to appear as white as creamy white. Don't be tempted to transfer the biscuits from the tray as soon as they are removed from the oven, otherwise you won't get a jar full! These little sweets are very delicate, so be gentle.

Apart from the milkiness of kue bangket susu, I also love to enjoy kue bangket kacang (Peanut Biscuits). It is similar satisfaction delectable enjoyment of bangket susu, that it is addictive. 

Kue/Kuih Bangkit/Bangket Kacang

Kue Bangket Kacang

It may be crumbly, but the mixture of saltiness against balanced sweetness is a winning combination. The pleasure within a pleasure. I have made these biscuits more than 5 times already, since I am crazy about it! I don't care if I am allergic to peanuts. As long as they are not cooked in oil, I'll be fine.


Kue Bangket Kacang
by Nadrah Shahab

What I do is slightly different from Na's original recipe. As I am taking a simpler way to make it, so this is my method.


750 gr plain flour, toasted (I use gluten-free flour, toasted)
500 gr peanuts, toasted and husked
400-500 gr caster sugar/icing sugar (I use icing sugar, about 250g-350g and mixed around 2 Tbs caster sugar to the mixture)
500 ml-600 ml oil (I use Rice Bran Oil, using less from the recipe, just depending on how much the flour will take)
1 sdt garam


When your flour is already toasted and let cool, sift it with icing sugar. Meanwhile, pulse toasted, husked and cooled peanuts in a food processor, process until smooth, but not become a paste. The granules will still be small, as I am going to press them using a chocolate mould. If you want to roll them into balls like the original recipe and method, Na suggests to leave some chunks, so you'll get that crunchy sensation. 


Mix the sifted flour and sugar with ground peanuts and caster sugar. Combine well. Now, drizzle the oil a little bit at a time, stirring well. I don't want the mixture is entirely drenched in oil, for then you'll result making peanut butter instead, but what I want is that the mixture will still be crumbly, but they'll hold together when you press it in you palm. If it can't hold together, drizzle some more oil. A little at a time.


Preheat the oven to 140C.

Using deep chocolate mould, spoon the mixture in, pressed to firm. Then, mould upside-down, using your thumb push the shaped mixture on a lined baking tray. Just remember to do it very gently, so your biscuits will retain its shape well. Bake for 30 minutes as I am using bigger moulds. You will see a slight change on the tiny ground peanuts mixture, then your bangket is ready. Do not remove them as soon as they are out of the oven, otherwise they'll leave you with nothing but crumbs. Cool on the tray. Keep them in the airtight container (they do not stay long in my pantry. I have two little rivals! My kids love them too. Help!).

Review: Bangket kacang ini favourite buatku, juga buat anak2. Mereka rivalku!! Enak, crumbly, as bangket as it should be. Ngacang banget deh rasanya. Aku pake tepung gluten-free, jadi lebih fragile biskuitnya. Bikin merem melek!


Alessandra said...

Your biscuits always look so fantastic!! You are an inspiration Arfi!


Arfi Binsted said...

You're too generous, Alessandra :) Gracias.

Xiaolu said...

I bought tapioca flour for a gluten-free recipe, but this looks like a very different and delightful way to use the rest up. Love the shape and texture.

sanjeeta kk said...

Wow, first time to this lovely space. What wonderful clicks and gorgeous recipe. Love the green tea and the recipe done with the powder.
best wishes.

Amy said...

Seperti biasa.... cantik n memukau.

Dita said...

mau coba 2 yg bawah ah :). TFS

Shirley said...

Jatuh cinta apa piring dan serbetnya!

Aminuddin Imam Muhayi said...

jika pak Bondan bilang top markotop, saya bilang mantafff, obat kanker