- 500g Tapioca starch
- 500g Grated fresh coconut
- 150g Caster sugar
- 2 Egg yolks, medium
- 2-3 Pandan leaves, for extracting the juice
- Butter, for buttering tray to prevent stickiness
The technique in this recipe is actually frying the tapioca starch. So when you opened the packet of starch, feel it and it should feel heavy and dense with moisture. Heat up a wok and pour in the packet of starch and start to fry, remember to use medium heat so that you will not burn the starch. You should fry for about 20-35 mins and the starch should reach a very light and fluffy texture.
When the frying is done, let it cool down and sift it in a container for the next step. With the pandan leaves, use a mortar and squeeze out some pandan juice. Preparing the coconut mixture is an easy task to do, but be careful not to let the coconut boil. So using the grated coconut, soak it in water such that you are able to squeeze out a bowl of coconut cream. Then bring it to a boil and dissolve the sugar into the coconut cream. Let it cook.
Mix the egg yolks and be careful not to induce air. Then add the egg yolks into the cocounut mixture. Then add in flour to create a dough and knead gradually. It should be a shiny dough. Flatten the dough and roll it out into about 7mm thickness. Use a cookie cutter to cut out the shapes. There are specific cutters sold for the cutting of Kueh Bangkit. Use clippers as well, shown in the picture, to clip the flower design on the cookie.
Preheat your oven to 160 deg C. Brush some butter on the baking tray so that the cookies will not stick to the tray. When the oven is done preheating, bake for 40 mins on top and bottom heat till they turn a bit brownish. Remove from the oven and cool on cooling rack. You may then store the cookies when they become warm. I usually keep them for about a month.