CNYB Part IV: Kuih Bangkit / 薯粉饼

Kuih Bangkit - a melt in the mouth cookie made with tapioca flour and coconut milk. It is one of the must have cookies during Chinese New Year in Malaysia. Traditionally, this cookie is shaped using a wooden mould with shell or animal shapes by pressing a small ball of dough into the mould then turn it out onto a baking tray. My modern cookie is made by rolling out the dough then cut with cookies cutter.

I baked this cookie at my mom's place, thanks CMG for letting me know the oven temperature and baking time. I made some with pink colour for mom, she likes pink and red for CNY goodies... typical Chinese thinking. Actually this is my second batch of kuih bangkit. I used different recipe for the first batch, which called for less amount of egg yolk and the result was not as good as I expected. I tried another recipe this batch, the result was promising - melt in the mouth.

• Recipe source: My Island Penang
• Visit link for methods using kuih bangkit mould and useful tips.

Ingredients:

• 350g tapioca flour, pan-fried with scew pine leaves and cooled
• 5 screw pine leaves (pandan), washed and cut into 2" long
• 1 tsp salt
• 2 large egg yolks
• 140g caster sugar
• 150ml concentrate coconut milk (pati santan, I used those in the box)
• 1 tbsp vegetable oil
• Red food colouring (optional)

Methods:

1. Sift flour together with salt. Divide flour into two portions, 270g and 80g. Set aside 80g for dusting purpose.
2. In a large mixing bowl, whisk together egg yolks and sugar till pale and fluffy then add in oil.
3. Add in flour mixture (270g) in batches, alternate with coconut milk added with food colouring (if using). Knead briefly to form soft dough.
4. Lightly dust the dough, then roll it out in between two sheets of plastic to about 1cm in thickness.
5. Cut rolled dough with cookies cutter (≤ 3cm in diameter) and arrange shaped dough onto tray dusted with flour.
6. Preheat oven at 170ºC and bake cookies for 15 to 20 minutes or until cookies are browned lightly at edges. Adjust the baking time if using smaller cookies cutter.
7. Cool completely before storing in airtight container.