Kueh Bangkit

Kueh Bangkit!!
As the Japanese cheesecake needs to baked for 1hour 10min, we used that baking time to prepare kueh bangkit. Melt in the mouth cookies. Yummy!!!

Ingredients

• 225g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 65g icing sugar
• 1 egg yolk
• 75ml – 90ml coconut milk
  

Method

1. Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. Microwave extra tapioca flour to flour the surface and kneading purpose. Fill the microwave safed bowl to about 1/3 or 1/2 each time. (If you do not have microwave, you can fry the flour)
2. Sift the tapioca flour and icing sugar in a big bowl
3. Cream margarine with sugar and yolk till sugar dissolves.
4. Add in 75ml coconut milk and mix well.
5. Add flour to mix till a non-sticky dough is formed. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. If it is too dry, add more coconut milk, 1 tsp at a time)
6. Leave dough to rest covered with a damp cloth.(Dough is slightly cracky)
7. Take a quarter of the dough and roll dough on a floured table to about 3mm thickness. 
8. Use cookie cutters to cut the dough 
9. Bake on lined tray in preheated oven at about 150°C for about 10 to 15 mins depending on the thickness of the dough. (It will puff when baked)
10. Remove to cool completely before storing.

Note:

Make sure the dough is not too wet, if it can't hold the shape. When you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. But if the shape hold, you are fine to go.

Recipe adapted from: Lily's Wai Sek Hong