My favourite. Tried baking Kueh Bangkit today. This light and fragrant coconut cookie is one of my must-buy goodies for Chinese New Year. I do not bake own Kueh Bangkit during CNY since I failed once few years back. I am a persistent person, but because there are too many recipes in my to-bake list that Kueh Bangkit is always being pushed to the last on the list. TODAY, I made a come-back! Yes, it is a successful batch, they are crispy and melty.
Here you go, the 1st successful batch of Kueh Bangkit
Recipe adapted from Cherry on a Cake
(I made half of the recipe and cut using cookie cutter. Yielded about 60 pcs)
450 gm tapioca flour (need to bake more to stand-by)
60 gm shortening
130 gm icing sugar
2 egg yolks
150- 200 ml coconut milk (I used 200 ml)
4 or 5 pandan leaves
1. Spread the flour on a suitably sized baking sheet. Cut up the pandan leaves into 4 ot 5 inch lengths and stir them into the flour. Bake in a preheated oven at 160 C for an hour and the pandan leaves have dried and crisp.
2. Cream the shortening with icing sugar and egg yolks till light and creamy and the sugar is totally dissolved. Pour in slowly 100 ml of the coconut milk and beat until well mixed and creamy.
3. Meanwhile sift the tapioca flour into a bowl, add a pinch of salt and add in the creamed mixture. Add in half of the remainder of the coconut milk and mix until the dough comes together. If dry add in some more coconut milk until you get a nice lump of dough. Cover with a damp cloth and allow to rest for 30 minutes.
4. Flour the wooden mould well and then press a small mound of dough into it. Press down and cut off excess with a knife. Then knock the mould face down on the baking tray and the cookie should fall out easily. If it doesn’t then you have not floured the mould well.
If you don’t have a cookie mould , roll out the dough onto a floured board and use a cookie cutter.
5. Bake 20 minute in a 170 -180C oven. (I baked for 25 mins)
6. Allow to cool and store in an airtight container.