Kuih Bangkit

Summary Not available

  • 420 g tapioca flour
  • 6 pandan leaves (cut into small pieces)
  • 2 egg yolks
  • 120 g icin suar
  • 170 ml coconut milk
  1. Place the tapioca flour on a large baking tray together with the pandan leaves

  2. Bake in a oven at 150 degrees C for 15 minutes

  3. Sift and set aside to cool completely

  4. Beat the egg yolks and sugar till sugar dissolves

  5. Add coconut milk and mix well

  6. Strain to remove lumps

  7. Add the cooled tapioca flour and beat till fluffy (or until the dough is no longer yellowish) and white in colour

  8. Compress the dough together using the hand palms and working in small batches, cut into shapes using a cookie cutter

  9. Alternatively, press the dough into a floured mould, scrape off the extra and hit on a hard surface to remove the pressed shaped dough

  10. Bake in a pre-heated oven (non fan mode) at 170 degrees C for 20 minutes

  11. Remove and allow the cookies to cool completely before storing

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