Singaporean•indulgent

Kueh Bangkit (Melt-in-the mouth Coconut Cookies)

Shiokman Recipes recipe - Singaporean

Ingredients

Quantities are shown as originally provided.

800 g Sago Flour*
8 Pandan Leaves
400 ml Coconut Cream**
Pinch of salt
270 g Icing Sugar
3 Large Egg Yolks
*600g cooked flour will be used in recipe. The remaining flour is used for adjustment and dusting.
**270 ml cooked coconut cream will be used. Remainder for adjustment (where necessary)

1
Dry fry sago flour with pandan leaves. Allow it to cool. Remove the pandan leaves and sieve the flour.
2
Cook 400 ml coconut cream, pinch of salt and 70g icing sugar over low flame till sugar dissolves and leave aside to cool.
3
In a separate bowl, whisk 3 large egg yolks with 200g icing sugar.
4
Put *600g of the cooked sago flour in another bowl (remaining flour can be used for adjustment and dusting).
5
Add **270 ml of the coconut cream mixture and egg mixture to the *600g cooked sago flour and knead well.
6
If the dough is too dry, adjust by adding in some of the remaining coconut cream mixture. Do this slowly, by adding one spoon at a time till you achieve the right consistency.
7
If too wet, add in additional cooked sago flour slowly a spoon at a time.
8
Cover the dough with a towel to keep it moist.
9
Roll a portion of the dough flat on a floured board (using remaining cooked sago flour)
10
Cut the dough into shapes with cookie cutter
11
Arrange the cookies on a baking tray lined with parchment paper
12
Using a tweezer make patterns on the dough by pinching lightly
13
Bake at 160 degree C in a preheated oven for 10-15 mins until lightly brown
14
Remove cookies from tray and cool on a rack