Kue Bangkit/Kueh Bangkit~
Coconut cookies made with sago flour infused with the fragrance of pandan leaves. It has to be melt in mouth and dissolve into sweet-powdery softness and warms your mouth with the fragrance of coconut and pandan.
These cookies are usually eaten during New Year, either malay who celebrate Hari Raya or Chinese who celebrate Chinese New year, especially those in South East Asia. So now the busy time of the year is here for us, the baking time, the time we make our homemade cookies for the guests that we love.
Usually these cookies are made using the Kue Bangkit wooden mould. But in here I would like to introduce using cookie cutter/mould to make all those characters that the young ones love or the old one Me.
First of all you need to prepare the dry and cook flours as follow, one day in advance is advised so as we have a complete cool down flour:
Ingredients
500g tapioca flour
165g sago flour
5-6 pcs of pandan leaves cut into 5cm
Direction
1. Stir fry both flours in a wok over low heat for 10 min and then add the pandan leaves and continue to stir fry for another 10-20 min until the flour is light and slightly turned yellow.
2. Once the pandan leaves become dried and crinkled, remove them out of the flour else once they break you will have hard time to remove them later.
3. Leave to cool completely and sift and then finally store in air tight container.
Kueh Bangkit
Ingredients
420g cooked flour
2 egg yolks
200g icing sugar
240g coconut cream ~ prepare more and used if the dough gets too dry while molding
(I prefer to cook the coconut with pandan leaves and a pinch of salt to have stronger flavor cookie, this is optional and ensure they are completely cool down)
Direction
1. Combine coconut cream with 100g sugar and mix well.
2. In another bowl, whisk egg yolks with hands with the remaining 100g sugar for 5 min and gradually stir in the coconut cream mixture and whisk until well combined.
3. Pour in the sifted flour and knead to get a soft dough. Cover the dough with a damp cloth.
4. Shape the cookie to your desired shape.
If you are using mold, either the plastic or wooden
~ Dust the mold with the extra cooked flour every time before you mold.
(my mom taught me to put the flour in a thin cloth and tie it with rubber and you will get your own duster)
~ Take a pinch of dough and press them hard into the mold. Trim excess by using knife. Tap Gently on hard surface to remove the kueh. If you are using plastic mold like me, you can gently tap and then press out. Repeat this step.
If you are using cookie cutter likw below
~ Dust the working surface with the extra cooked flour.
~ Roll out the dough into 3-5mm thickness.
~ Dust the cookie cutter and cut out the desired pattern. Repeat this step.
In both situation add a little coconut milk when the dough turned too dry.
5. Bake in preheated oven (top-bottom heat) at 160C for 20-25min until they slightly turned yellow.
6. Remove from oven and leave it to completely cool before storage. At this stage you can use food coloring and paint brush to add some color to your biscuit. They have to be stored in air-tight container.
