Chinese Lunar New Year falls on Feb 14th this year. So, I thought it would be a great to share a couple more classic cookies’ recipes enjoyed by Chinese families in Malaysia and Singapore during this festive season. This is the recipe for Tapioca Cookies or also known as “Kuih Bangkit”. Obviously, the main ingredient is the tapioca flour itself. The cookies will just melt in your mouth, accompanied with a wonderful fragrant and taste from the coconut milk and Pandan (screw pine) leaves.
Kuih Bangkit-Tapioca Cookies
400 g Tapioca Flour
3 Pandan Leaves, washed, dried and cut into 1 inch length
100 g Sugar
150 ml Coconut Milk plus 5 Tbsp
2 Egg Yolks
½ tsp of Red Food Coloring (optional)
Dry fry the tapioca flour with Pandan leaves on low heat until fragrant. (About 30 to 40 minutes) Let cool completely, preferably overnight, discard the Pandan leaves and sift the flour.
Preheat the oven to 350˚F.
Beat the egg and sugar until light and fluffy. Add in 150 ml of coconut milk and mix until well combined.
Then mix in 350 g of the sifted tapioca flour and knead lightly to form soft dough.
Dust the mold with the reserved tapioca flour. Press some dough onto the mold and scrape off excess dough with a small knife. Tap the dough out and place on the baking sheet. Put a red dot on the dough with a toothpick, if using.
If the dough seems dry, add 1 tsp of coconut milk at a time and knead the dough lightly before further use.
Bake the cookies for about 20 minutes. Let cool before storing them in an airtight container.
Makes about 100-150 pcs.