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Post by SeaDragon on Dec 31, 2017 13:11:10 GMT 10
Kuih BangkitRecipe from Kitchen Notes on Fenying's radio program, Tuesday, January 30, 2007Ingredients:A:1 kg tapioca flour 10 pcs pandan leaves (rinsed then cut into small sections) B:5 egg yolks 400g fine sugar (castor sugar) C: (mix well)500g coconut cream ½ tsp salt Method:1. In a dry wok, stir-fry tapioca flour and pandan leaves with medium heat till light and dry (very fluffy), sift (discard pandan leaves) and leave to cool completely before using. This can be done in advance up to a week before and store in an airtight container. 2. Beat egg yolks and sugar till sugar dissolves, add coconut cream and mix well. Strain. 3. Mix a portion of cooled tapioca flour with some coconut mixture and form into a soft dough. Do this step in small portion at a time to prevent the remaining dough (if you mix the whole lot in one go) from drying up while you roll and shape some of the dough. 4. Roll dough into 3 mm thick and cut into desired shapes using small kuih bangkit cookies cutter. 5. Bake in a pre-heated oven at 170ºC till dry, about 20 mins.
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