It’s been quite sometimes, where there is no baking events organized by NCC. Now, the group back with event name “Bangket Week”, there will be no excuse for me to join this, right? :) I picked the recipe from Baking Mum, cause I found the recommendations good and wanted to try it out.
This is my first time baking Kueh Bangkit, the mixing part is quite simple, however, the challenge is on the kneading part. At first I had difficulty to roll out the dough and cut with the cookie cutter, it was hard and sticky. But once you know the technique (try to roll the dough in small portion between two small plastic bags), it is very simple to do it ... :) I let my colleagues to try it, they said the cookies I made were too thin (I will take note on this, frankly speaking I didn't follow the rule to roll it by 0.5cm thickness, my mistake :( ), but the taste-wise ….. nice and melts in the mouth.
300 gr tapioca flour (I used tapioca starch)
3-4 pandan leaves
20 gr margarine or soften butter
1 egg yolk
120 gr icing sugar
120 gr coconut milk
1/4 tsp vanilla powder (I omitted this)
- Fry tapioca with the pandan leaves over low flame until fragrant and light (around 30 mins). Set aside to cool. For best result, try to use it after 1 to 2 days.
- Preheat the oven at 170C.
- Sift tapioca flour, icing sugar and vanilla powder. Add margarine or butter.
- Lightly beat egg yolk, mix with the coconut milk until combine. Add the mixture into the flour. Knead until dough is pliable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
- Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper).
- Bake in a preheated oven for 15 mins or until it is lightly brown (not too brown).
- Cool it on a wire rack and store in an airtight container.