Kuih Bangkit
Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut milk. It is a cookie that is hard on the outside but melts in your mouth.
Servings: 4 people
Calories: 590kcal
Ingredients
- 150 g (5 oz) corn flour
- 600 g (1¼ lb) arrowroot flour
- 1-2 pandan leaves cut into 3 cm lengths
- 3 egg yolks
- 150 g (5 oz) castor sugar
- 250 ml thick coconut milk
Instructions
- Fry the corn flour, arrow root flour and pandan leaves in a dry wok over a low heat until the flour is light, about 30 minutes. Leave to cool overnight.
- Whisk the egg yolks and sugar until very thick and stir in 250 ml (8 oz.) of the coconut milk gradually (you may not need to use all the milk if the texture is too runny). Then knead in enough flour to form a pliable dough, about 5 minutes.
- Lightly dust a wooden Kuih Bangkit mould with the remaining flour, Press a small piece of dough into each of the designs of the mould, trim off excess dough with a butter knife and knock the mould gently against the worktop to dislodge the cookies.
- Arrange the cookies on a lightly floured baking trays. Bake at 150°C (350°F) for 10-20 minutes, remove cookies after 15 minutes.
Notes
Kuih Bangkit is cooked when the back of the cookies are slightly brown.
Nutrition
Serving: 4people | Calories: 590kcal | Carbohydrates: 206g | Protein: 3g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 146mg | Sodium: 21mg | Fiber: 5g | Sugar: 37g