Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut milk. It is a coconut milk flavoured cookie that is hard on the outside but melts in your mouth. This is one cookie that has quite a long shelf life. It can be kept for about 2 months if stored in airtight container.
- 192 g Tapioca Flour
- 48 g Corn Starch
- 35 g Egg Yolk
- 80 g Icing Sugar
- 80 g Can Coconut Cream
- 1/8 tsp Sea Salt
Preperation （ makes about 40 pcs＠3 cm diameter )
1. Stir fry tapioca flour and corn starch in a clean wok for 20 mins over low heat until flour slightly turned yellow. Cool and put it into a plastic bag. Cool flour. Store in air-tight containerfor at least 4 ~ 5 days.
2. Whisk egg yolk and add in icing sugar until creamy. Add sea salt and coconut milk, whisk till combine.
3. Add cooked flour, little by little into mixture till mixture clings together to form a dough. The dough is slightly dry and not sticky.
4. Dust the baking tray with silicone baking mat with extra cooked flour. Dust a wooden Kuih Bangkit mould or silicone mold with extra cooked flour, press dough hard into the mould. Trim excess dough. Tap gently on hard surface to remove the cookies. Repeat. Arrange cookies into the baking mat. If you use biscuit cutter, roll the dough to about 1.5 cm thickness, and cut shape out with biscuit cutter.
5. Preheat oven to 160ºC. Bake at 150ºC for 30 mins (middle rack). At the last 10 minutes, lower heat to 100ºC, because the cookies is almost dry and easily turning brown. Cool on rack and keep in a plastic container. Shelf life of up to 2 to 3 months.
- The cooked flour must place 4 ~ 5 days before use to absorb moisture
- Please adjust the amount of cooked flour in this recipe, it is depend the dryness of your flour and thickness of the fresh coconut milk