My latest post on kueh bangkit is here
Making Kueh Bangkit is troublesome... you know why? That is because you need to fry the tapioca flour till light and fluffy, and it makes that whole house very powdery..need to do lot of cleaning up.
My daughter likes kueh bangkit very much!!! Haha...so I make this cookie specially for her.
Here is the Kueh Bangkit Recipes
Try to get very fresh tapioca flour. Please check the manufacturing date.
Get 1 whole grated coconut without the brown colour layer. 1 coconut can extract out about 150-200ml coconut milk.
350g tapioca flour
5 pieces of pandan leaves
1 tsp of salt
2 large egg yolks
120g fine granulated sugar (2 tbsp to put into the coconut milk)
150ml of thick coconut milk
1 tbsp of butter (optional)Put in if you like the cookie to be buttery
Wash the pandan leaves. Wipe them dry and cut into 3cm pieces
Use low heat fry the tapioca flour in the wok together with the pandan leaves till it is very light and fluffy. It takes about 15mins
Use low heat boil coconut milk, some pandan leaves with 2 tbsp of sugar( taken from the amount 120g fine granulated sugar)and salt. Leave to cool before use.
Beat egg yolks and the balance sugar till pale and creamy. Add the butter if you like the buttery smell.
Alternately add flour and coconut milk to the egg mixture slowly. The last addition of the flour should be done bit by bit to get a good firm dough. The dough should not be too wet or dry.
If it is too wet. The cookie will expand till the pattern disappear. If it is too dry the will be very hard.
Roll dough to 1/2 cm thick cut out cookie with the cookie cutter.Lay on the tray with baking paper. Baking at 160C for about 15 mins.
The old video of making kueh bangkit.