Kueh Bangkit from Aunty Yochana
Ingredients:
500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it
Method:
(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown. Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.
Note: I have tried the recipe, easy to make but there are things to take note.
1stly, always set aside a small bowl of cooked tapoica flour for rolling purposes.
2ndly, pour the coconut & egg mixture slowly, as u have to gauge is that the final amt u need.
Reason because it is tricky to work with tapoica flour, if too much water instead of dough u get batter.
3rdly, how to know if u get the correct dough? As mentioned under Aunty Yochana receipe, the dough must not be shiny and able to stand on it own. Why? as I mentioned dealing with tapoica flour can be quite tricky. Even as a dough u will still see that the dough cant really stand on it own, it will tend to collapse after a while. So u can use the extra cooked tapoica flour that u set aside earlier to make it firmer.
4thly, the dough cant keep long. It tends to dry up fast so quickly cut out the mould and put into oven for baking. It is hard to cut the mould and set aside cos after a while it will stick and breaks.
For the Kueh Bangkits, I didnt roll out very thin. I make my roll out dough to 50mm thicken and start cutting them.
