KUEH BANGKIT

ONE OF THE COOKIES WHICH I BAKED FOR CHINESE NEW YEAR.

THE PRODUCT CAME OUT NOT SUCCESSFUL. IT'S NOT COOKED ON THE INSIDE AND I HAVE TO PUT INTO THE OVEN FOR BAKE FOR VERY LONG. AND WHEN IT'S FINALLY COOKED, IT'S DAMN HARD TO BITE.


INGREDIENTS:
500G TAPIOCA FLOUR (FRIED)
220G SUGAR
250G COCONUT MILK
3 EGG YOLKS
PANDAN LEAVES - CUT INTO PIECES AND DRY IT


METHOD:
1) DRY FRY THE TAPIOCA FLOUR WITH PANDAN LEAVES FOR ABOUT 10 MINS OVER LOW HEAT.
2) SIEVE AND REMOVE PANDAN LEAVES AND LEAVE TO COOL OVERNIGHT. (THIS CAN BE PREPARED A FEW DAYS AHEAD)
3) WARM UP THE COCONUT MILK THEN ADD IN THE SUGAR AND STIR TILL THE SUGAR MELTED AND LEAVE ASIDE TO COOL.
4) ADD IN EGG YOLKS AND STIR TILL WELL BLENDED.
5) POUR COCONUT MIXTURE INTO TAPIOCA FLOUR AND MIX INTO A PLIABLE DOUGH. DOUGH SHOULD BE ABLE TO STAND ON ITS OWN AND DOES NOT HAVE A SHINY LOOK.
6) ROLL OUT DOUGH AND CUT WITH A COOKIE CUTTER.
7) BAKE IN A PREHEATED OVEN OF 160 DEG C FOR ABOUT 20-25 MINS.
8) COOKIES SHOULD BE WHITISH IN COLOUR AND NOT GOLDEN BROWN.
9) COOL BEFORE STORING IN CONTAINERS.


NOTE:
1) IF DOUGH IS TOO SOFT, ADD IN ADDITIONAL FLOUR AND IF DOUGH IS TOO DRY, ADD IN SOME COCONUT MILK AND EGG YOLKS.