Kuih Bangkit

There are recipes and recipes of Kuih Bangkit and what is the expectation of it. It should melt in the mouth and the fragrance and flavor of coconut should be present. Sweetness is to each his own but i found out from my tweeking of recipes that too much sugar in recipe will give the cookie a crispy texture. I started with Little Corner of Mine recipe (thank you Ching)and since i have tasted her finished product, i tweeked by adding 25 gm of coconut powder with pandan flavor, in hope that that the powder will enhance the coconut and pandan flavor. Whenever i cook with coconut milk, i love to add a pinch of sslt. Half of the dough could make a tray of pretty good cookies but i felt it was too crispy and added 1/2 an egg yolk to the remaining dough. The result was promising. Thinking that i have found what i liked, decided to make a new batch with 2 egg yolks which tasted very good but somehow the cookies spread wider. What happened was, i had used 15 gm of coconut powder therefore the dough was much softer. I now prefered this texture and made another batch, this time using a smaller cutter. The cookies came out perfect but oh no, the melted butter is still sitting on the counter. Conclusion is, i could omit butter and return to traditional but i still have crispy cookie although eventually it melts in the mouth.

I remembered that Florence from Do What I like did have a recipe for this cookie. I made them and it was what i wanted except that i would have prefered it to be a little sweeter. Thank you Florence for sharing.







Ingredients:

225g tapioca flour
3 pandan leaves cut into small pieces
30g margarine
65g icing sugar(add another tbsp if you like sweeter)
1 egg yolk (another yolk is needed if it is smaller)
75ml – 90ml coconut milk( i use only the thickest cream from the can)
a pinch of salt

Method:

1. Line a large pyrex bowl with greaseproof paper, microwave the flour and pandan leaves on high 1 min at a time for 5 times, stirring every minute.

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. Leave dough to rest covered with a damp cloth.

6. Take a quarter of the dough and roll dough on a floured table to 3/8 inch(this thickness is necessary to obtain a nice size cookie)and use cookie cutters to cut into shapes. Using a pincher to pinch desired designs. Alternatively wooden moulds can also be used and that omits rolling the dough.

7. Baked on lined tray in preheated oven at 300 f convection for 15 mins. Cookie should not brown.

8. Remove to cool completely before storing .


Serves