Celebrate this Chinese New Year by baking melt-in-the-mouth Kueh Bangkit that is crumbly coconut cookies made with sago flour.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 20 mins Ready in : 55 mins Serves : 100 pieces
INGREDIENTS
- Group 1
- 150gm Tapioca Flour (after fried)
- 200gm Sago Flour (after fried)
- 8 Pandan Leaves
- Group 2
- 130gm Pure Thick Coconut Cream (Squeeze from 800gm of freshly grated coconut)
- A pinch of fine Salt
- 60gm Fine Sugar (part 1)
- Group 3
- 60gm Fine Sugar (part 2)
- 25gm/ 1.5no Egg Yolk
- * Extra Tapioca Flour for Dusting
DIRECTIONS
- Preheat oven at 20 minutes at 165C
- Fry Group 1- tapioca flour, sago flour with the pandan leaves till light & fluffy, about 20 minutes.
- Mix Group 2 – coconut milk, sugar (part 1) and salt.
- Whisk Group 3 – egg yolks with the sugar (part 2) for 5 minutes.
- Add in the Group 2 Coconut milk into the egg yolk mixture and whisk together till the sugar melt.
- Pour in the sifted flours. Knead till a soft dough is obtain. Cover the dough with a damp cloth.
- Roll out 5mm thick & cut out patterns & placed on lined tray.
- Add in a small portion of new dough to the remainder drier dough before rolling out.
- Use a clipper to pinch patterns. Leave to dry for 15 minutes before baking.
- Bake at 160C for about 20 minutes till the cookies are totally dry. The base should be light brown and the top is white.
- Tips:
- You can use all tapioca flour if sago flour is unavailable.
- Let the cookies rest before baking ensure the pattern more visible.
- You can also bake the flour in the oven at 150C for 30 minutes.