Kueh Bangkits - By OhTaste Magazine

Kueh Bangkits - by OhTaste Magazine

(extracted from ohTaste Jan 09 Magazine)

Ingredients
500g tapioca starch/flour
140g sugar
2 egg yolks,
1 egg white
85ml thick coconut milk
pandan leave

Methods
1) Gently fry tapioca flour with pandan leave over low heat till fragrant and leave to cool.
2) Preheat oven to 160 Degree C
3) Sift tapioca flour and set aside 1 small bowl for later use.
4) Mix sugar and eff till foamy. Add coconut milk and set aside 1/4 cup for later use. Add remaining coconut mixture with sifted tapioca flour and knead well into dough.
5) Dust a baking tray and tabletop with tapioca flour that has set aside eariler on. Roll out dough to 30mm thick, cut into shapes using biscuit cutters and place on baking tray to bake at 160 degree C for 15 - 20 mins
6) For the remaining dough, add 1/4 cup of coconut milk mixture and knead well before using.

Tips for Magazine
The tapioca flour must be fried and cooled thoroughly before mixing with the rest of the ingredients. It will be ideal to cool it for 2 to 3 days before making the kueh bangkits.

Note:
I dun quite understand why there is a need to keep 1/4 of coconut milk mixture. I probably ignore that unless u really have alot of flour left.

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