Kueh Bangkit

I have been making these for several years, on an on-and-off basis, during the Chinese New Year. This is one of the family's favourites, but the process is quite tedious and it always makes me hesitate to make these.... :)

INGREDIENTS :

350g tapioca flour

350g sago flour

3 egg yolks

250g thick coconut milk

220g icing sugar

6-8 pandan leaves

METHOD:

1) Stir fry the tapioca flour, sago flour and pandan leaves together using very small fire, until the mixture is very very light. Leave to cool and keep in a container (preferably airtight) if not be used immediately.

2) Put the egg yolks into the mixer. Add coconut milk and sugar. Beat mixture till light.

3) Blend in the flour mixture in Step(1) into the egg mixture in Step(2). Knead into a dough.

4) Preheat the oven to 140deg

5) Roll the dough out and cut out the desired shapes using the cookie cutter.

6) Grease the baking paper and place the cookies on it. Remember the "pinch" the cookies foe the "Kueh bangkit" look

7) Bake for about 20 minutes

Notes :

1) Use about 500g coconut to produce about the required milk. Use the first time milk

2) Pandan leaves have to be stir fried first prior to mixing with flour to fry. Cut the leaves into small potions so that the fragrance can be fully disbursed.

3) To cover the unused dough with damp cloth to prevent drying up easily.

4) Roll the pastry till quite flat (maybe 5mm or less), so that when the cookies are baked, the 'expansion' will not be too large