Kuih Bangkit (tapioca biscuits) 茨粉饼/番婆饼~~欢喜过马年

Kuih Bangkit (or tapioca biscuits) is one of my family favourite's CNY cookie. Earlier I have hard time to remove the kuih from the traditional wooden mould. But not for this year, I have found the solution and it was a breeze to make Kuih Bangkit using wooden mould this time.

Kuih Bangkit(tapioca biscuits) 茨粉饼/番婆饼

*makes about 250pcs

To dry and cook flours

500g tapioca flour

165g sago flour

4 screwpine (pandan) leaves, cut into small pieces 3”

Method

1. Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 45mins over low heat until flour very light and slightly turned yellow.
2. When you see pandan leaves turned dry, remove from the flour, otherwise it will break into small pieces, it is hard to remove later (otherwise sieve the flours once cooked).
3. Cool flour for 3 days (if you intend to keep longer, then store in air-tight container and keep inside the fridge)

To make Kuih Bangkit

420g cooked flour

2 egg yolks (35g)

170g icing sugar, sifted

220g fresh concentrated coconut milk (simply squeeze out from grated coconut by not adding water) , adjust accordingly

Method

1. Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.
2. Add in cooked flour, slowly add in the balance coconut milk (little by little) into mixture, mixing by hand till mixture clings together to form a dough (the dough is slightly dry).
3. Dust a wooden Kuih Bangkit mould with extra cooked flour, press dough hard into the mould. Trim excess dough. Tap gently on hard surface to remove the kuih. Repeat. Set aside extra coconut milk to add in dough when dough turned too dry.
4. Bake in preheated oven at 160c for 20-25mins (middle rack)

Recipe by Sonia aka Nasi Lemak Lover

 

 

I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.