Kueh Bangkit are light, airy cookies that are best enjoyed with a cup of tea. Although these cookies are available at traditional bakeries all-year-round, they are more frequently eaten during Chinese New Year alongside a whole host of other goodies like pineapple tarts, love letters, and other sinful baked goodies. When done well, they are so light that they dissolve in your mouth, leaving an aftertaste of sugary sweetness. Having tried out a few recipes, this quick guide will help you get these fluffy cookies in no time.
Beats & Bites: Kueh Bangkit (Tapioca Cookies)Course: DessertCuisine: Singaporean
1 lb (450g) tapioca flour
6 pandan leaves rinsed and dried
2 egg yolks
¾ cup (165g) granulated/castor sugar
1 can (14 oz/400ml) coconut milk
a few drops of red food colouring (optional)
- Place tapioca flour in the wok together with cut pandan leaves. Fry with a low temperature so that the leaves will not char. You’ll get a nice fragrant smell coming out from the fried leaves.
- Cream the egg yolk and sugar until light and fluffy. Make sure you beat it gently to the tune of those festive CNY beats! Tip in some vanilla essence so your cookies will smell sweeter.
- Add tapioca flour from the first step and coconut cream together. Mix it well with a spatula.
- Gently knead to form a soft dough. Dough should feel slightly sticky to touch. If the dough is too dry, add one or two tablespoons of coconut cream.
- Place the dough back into bowl and cover with a moist towel.
- Use the dough from the bowl and roll flat. Then use the cutter to make flower shapes. Or you could use any cute animal-shaped cutter if you want. With Valentine’s Day coming, heart-shaped cutters may be a good choice for those looking to make V-day cookies!
- Bake the cookies at 180 deg Celsius for 12-15 minutes. Then, enjoy and share the love with friends and family!
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