I'm hooked onto the baking fever and tried yet another first attempt with Kueh Bangkit, from Florence's recipe. Though alittle tedious with the baking of the flour but it's worth the effort. I never knew that Kueh Bangkit could be so easy and I'm going to bake yet another batch next week for Chinese New Year.
Kueh Bangkit from Florence's Recipe
225g tapioca flour
3 pcs Pandan leaves (cut into 4 inches pieces)
55g icing sugar
1 egg yolk
75ml – 90ml coconut milk
1. Bake the flour with dry and cut up pandan leaves at 160C for 25 - 30 minutes and stirring every 10 minutes.
2. Set aside, cool completely before using.
3. Cream margarine with sugar and yolk till sugar dissolves.
4. Add in 75ml coconut milk and mix well.
5. Add flour to mix till a non-sticky dough is formed. If dough is too dry, add more coconut milk but add
1 tsp at a time, otherwise, dough may be too sticky.
6. Roll dough on a floured table and use cookie cutters to cut into shapes.
7. Baked on lined tray in preheated oven at 170C for 20 to 25 mins.
8. Remove to cool completely before storing in air tight jar.