Kuih Bangkit
Image credit : istockphoto.com
Ingredients
- 420 g Tapioca flour
- 6 pcs Pandan leave (cut into small pieces)
- 2 large Egg yolks
- 120 g Icing sugar
- 170 ml Fresh coconut milk
- Serves: 70-80 pcs
Instructions
- Place the tapioca flour on a large baking tray together with the pandan leaves. Bake in an oven at 150�C for 15 minutes. Sift and set aside to cool completely.
- Beat the egg yolks and sugar till sugar dissolves. Add coconut milk and mix well. Strain to remove lumps.
- Add the cooled tapioca flour and beat till fluffy and white in colour.
- Compress the dough together using the hand palms and working in small batches, cut into shapes using a cookie cutter.
- Bake in a preheated oven at 170�C for 20 minutes. Remove and allow the cookies completely before storing.