Kuih Bangkit Sago and Tapioca Flours
These petite Kuih Bangkit Sago and Tapioca Flours have a lighter texture while still holding its shape. Also nice crunch and great flavor.(Makes 120 - 130 cookies)
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz sago flour ((340g))
- 4 oz tapioca flour ((113g))
- 6 pandan leaves ((rinsed and dried))
- ¾ cup coconut cream (scooped out from 1 can (14 oz/400ml) coconut milk)
- ¾ cup sugar (/ castor sugar (165g))
- 2 egg yolks
- A few drops red food coloring ((optional))
Instructions
- 1
Combine sago and tapioca flours in a baking tray. Cut pandan leaves into 3 inch lengths and bury them in the flours. Place in a 200°F (93°C) oven for 1 hour. Remove and allow flours to cool.
- 2
Sift cooked flours. You should get about 14 oz (396g) of cooked flours. Reserve ¼ cup (1 oz/28g) for dusting wooden molds.
- 3
Do not shake coconut milk in can. Open and scoop out about ¾ cup (180ml) coconut cream/thick coconut milk. Set aside.
- 4
Cream sugar and egg yolks in a large bowl until light and fluffy. Add ⅓ of the cooked flours and ⅓ of the coconut cream. Mix with a spatula. Continue until all flours and coconut cream are used up.
- 5
Gently knead to form a soft dough. If dough appears to be too dry, add 1 to 2 additional tablespoons of coconut cream. Turn dough onto counter to knead if necessary. Dough should be soft but not sticky. Place dough back in the bowl and cover with a moist towel.
- 6
Place reserved cooked flours in a muslin/filter bag. Dust plastic/wooden kuih bangkit mold.
- 7
Pinch a little dough from the bowl and press into each of the wooden mold indentations. Trim off excess with a butter knife. Gently tap wooden mold on the counter to release molded cookies. Place on a parchment lined baking tray.
- 8
If you do not have kuih bangkit mold, you can use small 1 inch cookie cutters. Lightly flour working surface and rolling pin with a little cooked flours. Gently roll dough out to ¼ inch thick. Dip cookie cutter in cooked flours and cut into shapes.
- 9
Bake cookies in a 325°F (163°C) oven for 20 to 25 minutes depending on the size of the cookies. Bottom of cookies should be lightly browned. Remove and allow cookies to cool completely.
- 10
Dot cookies with red food coloring if desired. Store in an air tight container for up to 1 month.