I have read many many feedback prior to attempting these cookies and it seems really intimidating indeed. The failure rate seems to be quite high. Well, I was keeping my fingers crossed all the while. When I was mixing the dough, the crumbs seem to come off very easily and it was quite tough to get them to stay together.
Hence, I worked on it in small batches bit by bit. Using both the mould and cookie cutter method, I compressed a small dough each time with the palms and rolled it slightly before cutting off with a cookie cutter or pressing it into a floured mould. Each batch of dough that I compressed can make no more than 2 cookies each time. With that, I slowly complete the whole batch of dough that make up 3 trays of them, around 70-80 cookies in all.
The aroma that fills the house during the baking was so so good. I was secretly hoping that the texture would be satisfactory too so that my efforts won’t be in vain. Well, I must say I am quite blessed that the baking fairy was with me at that point in time ! Hahaha !!
Overall, I feel that it was quite good, considering the very simple and straightforward method. Best of it all, it comprises of a rich tapioca flavour with some coconut fragrance and the texture was quite good, if not better. With a slight crisp exterior but a melt in the mouth texture as you bite on. I was expecting it to be tough like stone, or chewy like gum. Fortunately, none of those happened !! So I am really glad it turned out the way it should be !! :)
I hope you would enjoy these Kuih Bangkit too !! Counting down to 2 more weeks before CNY. And I should be rounding up my last bake for CNY too this weekend ! Guess what it would be ? Hehehe !!
- 420g tapioca flour
- 6 pcs pandan leaves, cut into small pieces
- 2 large egg yolks
- 120g icing sugar
- 170ml fresh coconut milk
- Place the tapioca flour on a large baking tray together with the pandan leaves. Bake in a oven at 150 degrees C for 15 minutes. Sift and set aside to cool completely.
- Beat the egg yolks and sugar till sugar dissolves. Add coconut milk and mix well. Strain to remove lumps.
- Add the cooled tapioca flour and beat till fluffy (or until the dough is no longer yellowish) and white in colour.
- Compress the dough together using the hand palms and working in small batches, cut into shapes using a cookie cutter. Alternatively, press the dough into a floured mould, scrape off the extra and hit on a hard surface to remove the pressed shaped dough.
- Bake in a pre-heated oven (non fan mode) at 170 degrees C for 20 minutes. Remove and allow the cookies to cool completely before storing.