This is a not ‘melt-in’ mouth kuih bangkit recipe but it is a recipe which is worth keeping. This recipe uses whole eggs which is quite different from other recipes which uses all egg yolks.
[makes 3-4 medium size bottles]
500 gm tapioca flour
500 gm sago flour [Ah Lulu flour]
200 gm cornflour
5-6 screwpine [pandan] leaves – washed and wipe dry, cut into half
300 gm icing sugar
5 large eggs [AA size] – whole eggs
300 ml thick coconut milk
|Step 1 – Photos|
- Place flour and pandan leaves in a wok. In low heat, fry the until all the flour is light and the pandan leaves turned crispy [stir lightly as the flour will be very light]. Cool, discard the leaves and scoop the flour into a big sieve. Lightly sift the flour into a big deep bowl. Transfer sifted flour in a plastic bag until required. The flour must be cooled thoroughly. This step can be done days ahead.
- Cream eggs, then add in icing sugar until light and creamy. Make sure the sugar is totally dissolved.
- Gradually add in the coconut milk to mix. Slowly add in the flour and butter and then creamed the mixture well. [You may need to reserve some extra coconut milk for use when the dough is too dry].
- Knead until the dough does not stick to the hand. Cover the dough with a damp cloth, rest for at least 30 minutes. You can use this time to line your baking tray with parchment paper, extra fried flour for dusting and a little pink colouring for decoration.
- Dust the wooden moulds with some tapioca flour [fry more for dusting], pinch off some dough and press it into the moulds one by one, then cut off any excess using a thin sharp knife.
- Knock out and arrange the cookies onto the baking tray. This cookie does not expand but will be very fragile after baking.
- Bake in a preheated oven @ 180 degrees C for about 12-15 minutes or until it’s slight brown at the base.
- Cool completely on a wire rack before storing them in a cookie jar.
Notes: Kuih Bangkit tastes good after resting and keeps well in airtight containers for months.