Kuih Bangkit

Ingredients

500g tapioca flour / starch
6 pandan leaves
200ml coconut cream (I used kara brand)
150g icing sugar
1 egg yolk

Method

1. Wash, dry and cut the pandan leaves to small pieces.
2. Bake the tapioca flour with pandan leaves in preheated oven of 140C for 15-20min (repeated this process for a total baking time of around 40min). Leave to cool and sift out any small pandan bits. Keep in an airtight container or zip lock bag before use (can prepare this days ahead).
3. Heat the coconut cream with 1 pandan leave in a pot over low heat for about 5min. Stir and allow to cool.
4. Measure out 120ml of cooled coconut cream, add sifted icing sugar, followed by the egg yolk. Mix well to combine, making sure the mixture is smooth.
5. Add in 350g of cooled tapioca flour to the coconut mixture and knead to form a soft, pliable dough. (Add more flour if dough is too dry, but take note the dough cannot be too wet, if not the kuih bangkit will be very hard)
6. Roll the dought to a thickness of about 0.5cm. Dip the cookie cutter into a bowl of tapioca flour (helps to prevent dough from sticking to the cutter) and cut out shapes from the dough.
7. Bake cookies in pre-heated oven of 140C for 20-25min, depending on the thickness of your cookie (taking care not to brown the cookies).