Kueh Bangkit!! - 2nd Attempt

Kueh Bangkit!!
This time the kuah bangkit is more crispy and taste better than previous one. And the dough is not as cracky and is easier to cut.

Ingredients

• 375g tapioca flour
• 1 tsp of pandan essence
• 30g margarine
• 160g icing sugar
• 1 egg yolk
• 150ml 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 tapioca flour and icing sugar in a big bowl. 
3. Add melted butter, yolk & coconut milk. 
4. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
5. Roll dough on a floured table to about 3mm thickness. 
6. Use cookie cutters to cut the dough 
7. 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)
8. 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: Little Corner of Mine