Sunday, 8 February 2015

Kuih Bangkit (Tapioca Cookies)

Kuih Bangkit is another one of our all time favourite Chinese New Year cookies. I got a couple of new sea shell moulds from my sister this year and they are just perfect for these cookies as they are white in colour and look just like the real sea shells!

Kuih bangkit shells on a bed of sandy brown sugar!

Love these sea shell moulds!

Kuih Bangkit
(Recipe by Kevin Chai)

3 egg yolks
120g castor sugar
150ml thick coconut milk
400g fried tapioca flour *

* Fry the tapioca flour with 3 pandan leaves (cut into 4cm pcs) in a wok or pan on low heat till light and dry (about 40 mins). Leave to cool overnight.

1) Beat egg yolks and castor sugar in the mixer with a whisk. Beat until light and fluffy, then add in coconut milk slowly and mix until well combined.

2) Sift the tapioca flour in a mixing bowl, add in coconut milk mixture slowly and mix until resemble crumbs. Cover with a wet kitchen towel.

3) Prepare a wooden mould, dust some tapioca flour in the mould, fill the mixture in the mould, press firmly. Knock out the cookies and arrange and arrange on a lined baking tray with baking paper. Decorate with red spot.

4) Bake in the preheated oven at 180C for 15-20 minutes. Dish out, leave to cool and store in airtight containers.

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