These cookies are hub’s fav. I don’t really like them. I would prefer pineapple tarts to kueh bangkit. Still I made them into bite sized shape, with my pineapple tart mould.
Recipe (adapted from Home-Made with Love: Sweet Treats for every occasion)
250g tapioca flour
5 pandan leaves ( I added 8)
15g unsalted butter at room temperature
1 egg yolk
50g icing sugar
110ml coconut cream
In a wok over low heat, fry flour and pandan leaves until fry is light and fragrant and leaves turn crispy.
Remove leaves and transfer flour to a bowl. Set aside to cool.
Use an electric mixer, cream butter, egg, egg yolk and icing sugar until light and fluffy. (I did that in a tray of warm water)
Gradually add toasted flour to butter mixture and slowly add in coconut cream.
Knead dough until no longer sticky. Set aside in a bowl covered with a damp cloth. Set aside 45mins.
Line baking tray and set aside. On a floured surface, roll dough into 0.5cm thick sheet with a rolling pin. Shape and complete the dough.
Preheat oven to 180C and bake cookies for 13-15mins until base is lightly browned. Leave cookies on a rack before storing in an airtight container. ( I baked at 160C for 15mins)
Testing them the next day. Popping them into my mouth. 🙂