Tapioca cookie (Kuih Bangkit)

To be really frank i don't know the meaning of Kuih Bangkit but i definitely know that it is a yummy cookie made with tapioca flour. I just got impressed by the colour of the cookie when i first looked at a local bakery. Then i tried to google it and got loads of links for this cookie recipe. It is a very traditional Chinese cookie. This just melts in your mouth and also gives a crunchy feel when you chew.

Ingredients

400 grams Tapioca flour
5 tablespoon All purpose flour
3 pandan leaves
4 Egg yolks + 3/4 Egg white
135 grams (1/2 cup approx) fine Sugar
165 grams (3/4 cup approx) Coconut milk

Method

• Preheat oven at 350°f(180°c) for 10 mins.
• Sift tapioca and all purpose flour.
• Fry on wok or any heavy bottom large vessel for about half an hour in low flame.
• For the first ten mins fry with the pandan leaves and then remove it and fry only the flour.
• Leave to cool.
• Whisk the yolks and egg white with sugar till it forms a thick mixture.
• Slowly add in egg mixture into the flour mixture and also gradually add in the coconut milk and knead to form a dough.
• Continue kneading till the dough is smooth.
• Dust the tapioca flour in a clean surface and take a small portion of the dough and try to press it with your palm and spread it.
• With the help of cookie cutter your cookies are ready to be baked.
• (Traditional Chinese method is they have their unique wooden mould to get different shapes of cookie)
• Dot the cookies with different colours if desired
• Bake it in the preheated oven for 20-25 mins or untill cooked.
• The cookie is cooked when the back of the cookie is slightly brown.