Kuih Bangkit Sago and Tapioca Flours

By Malaysian Chinese Kitchen · 120 min

Ingredients

Instructions

1. Mix the sago and tapioca flours in a baking tray, bury the pandan leaves cut into 3-inch lengths in the flour, and bake at 200°F (93°C) for 1 hour. Let cool.
2. Sift the cooked flours; you should have about 14 oz (396 g). Set aside 1/4 cup (28 g) for dusting the moulds.
3. Scoop about 3/4 cup (180 ml) of thick coconut cream from the can without shaking it first. Set aside.
4. Beat the sugar and egg yolks in a large bowl until light and fluffy. Add one third of the cooked flours and one third of the coconut cream and mix with a spatula. Repeat until all are used.
5. Gently knead into a soft, non-sticky dough. If too dry, add 1 to 2 tablespoons of coconut cream. Return the dough to the bowl and cover with a damp towel.
6. Dust the mould with the reserved flour. Press dough into each indentation, trim the excess with a butter knife, and tap the mould on the counter to release the cookies onto a parchment-lined tray. (Without a mould: roll the dough to 1/4 inch thick, dust cutters in flour and cut 1-inch shapes.)
7. Bake at 325°F (163°C) for 20 to 25 minutes, depending on size, until the bottoms are lightly browned. Cool completely.
8. Optionally dot with red food colouring. Store in an airtight container for up to 1 month.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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