Kueh Bangkit

Kueh Bangkit is one of my favourites. J loves it too. I will try to bake it every new year and seem to be modifying a little of the recipe every year. The taste is good and authentic but somehow it still has not achieved my ideal standard of melt-in-the-mouth texture. Happened to talk to a good friend Tan whose mum makes fabulous Kueh Bangkits. Tan said he mixes sago flour and rice flour to achieve that texture. I tried to get sago flour from the nearby shops but couldn't find it. But I will certainly try out his recipe!

Ingredients:
1. 500 gm tapioca flour, and some extra for lining purposes
2. 3 pandan leaves, roughly cut into 3-inch length pieces
3. 3 egg yolks
4. 150 gm castor sugar
5. 250 ml thick coconut milk

Method
Fry tapioca flour together with the pandan leaves over a medium heat till light and dry, then sift and leave aside to cool thoroughly.

Whisk the egg yolks and sugar until the sugar dissolves.
Add thick coconut milk a little at a time. Sift in tapioca flour and mix.
Knead well into a pliable dough.

Roll out dough to a thickness of 1/2 cm on a lightly-floured tabletop. Stamp out desired shapes with cookie or kuih bangkit cutters.

Place on a baking tray (lightly floured with tapioca flour). Bake in a preheated oven at 170°c for 20 – 25 minutes or until the kuih bangkit turns dry. Cool before storing.