am submitting this kueh bangkit to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011) hosted by jess (:
sorry for not taking more photos. you can hop over to my post and check it out (: JOIN THE FUN and PARTICIPATE (:
this recipe is from baking mum (: it yields really YUMMY and melt-in-the-mouth kueh bangkit!
300g tapioca flour
3-4 pandan leaves
20 gm margarine or soften butter
1 egg yolk
120g icing sugar
120 ml coconut milk
1/4 tsp vanilla powder
1. Fry tapioca with the pandan leaves over low flame until fragrant and light. Set aside to cool. Best to leave it to cool overnight or 1 to 2 days.
2. Sift tapioca flour and combine with sifted icing sugar and vanilla powder. Add margarine or butter. Beat egg yolk with the coconut milk lightly to combine yolk into the milk. Add the mixture into the flour. Knead until dough is pilable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
3. Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper).
4. Bake in a preheated oven at 170C for 15 mins or until it is lightly brown (not too brown). Cool it on a wire rack and store in an airtight container.