Chinese New Year is not complete without this fragrant Tapioca Coconut cookies or best known as Kueh Bangkit. Love this so much that I decided to try it to make it myself for the first time. Quite a tedious steps to follow, end result not too bad, though I still find it not so perfect. Practise makes perfect, will try making this again.
Source: Adapted from Cooking for the President
Ingredients : (Recipe for about 150 pieces)
380 g tapioca starch
1/2 tbsp plain flour
50 g young pandan leaves
rinse and cut finger length; dry thoroughly with paper towels
170 g coconut cream
refrigerate 350 g undiluted fresh coconut milk undisturbed till cream separates, at least 3 hours; skim 170 g cream and place in a small pot; refrigerate till ready to proceed
120 g sugar 1/8 tsp salt 1 egg, about 50 g 1 yolk, about 15 g 5 g butter Sift tapioca starch and plain flour into mixing bowl. Weigh and take note of weight. Tuck pandan leaves in mixture. Bake at 160°C for 1 hour. Discard pandan leaves. Re-weigh bowl and contents. If not lighter by 45 g or more, continue baking. When target weight is reached, turn off oven. Leave bowl in oven till almost cool. Re-sift starch and flour, inside a plastic bag unless you enjoy dusting your kitchen. You should have about 335 g starch mixture. Leave till completely cool.
Whisk coconut cream, sugar, salt, egg and yolk till smooth. Cook over low heat, whisking, till sugar just melts. Turn off heat. Add butter. Whisk till incorporated. Leave till cool. You should have about 360 g coconut syrup. Set aside 20 g baked starch for dusting. To remaining 315 g, add 315 g coconut syrup. Mix till well combined. Knead thoroughly till smooth and even, drizzling with remaining syrup as necessary, about 2 tbsp, so that dough just comes together. Cover and set aside 10 minutes. Preheat oven to 160°C. Line baking tray with parchment paper. Lightly dust parchment paper with baked starch.
Lightly dust worktop and rolling pin with baked starch. Working with golf ball-sized amount each time, roll dough 3 mm thick, dusting as necessary to prevent sticking. Cut dough with dusted cookie cutter measuring about 3 x 2 cm. Place cookies on baking tray spaced 1 cm apart. Optional *Dot some red colouring with toothpick for decorations. Bake cookies till bottom is slightly brown and top has hint of colour around edges, about 15 minutes. Remove cookies to wire rack or plate to cool down. Serve immediately or store in airtight containers.
