Kueh bangkit.

Ingredients.

200g tapioca flour

50g softened butter

100g icing sugar

50ml coconut cream

1 egg yolk

Pandan leaves

Instructions.

1. Preheat the oven to 160 degrees.



2. Spread the tapioca flour evenly onto a plate lined with a piece of paper towel. Add in the cut pandan leaves and microwave for 1 minute.

3. Remove the pandan leaves from the tapioca flour. Sift into a bowl and set aside, allowing it to cool.

4. Sift the icing sugar into a mixing bowl.

5. Add in the tapioca flour, butter and egg yolk.

6. Gradually add in the coconut milk until you get a soft, pliable dough.

7. Spread a little bit of tapioca flour onto the counter top and then roll the dough. You could either use the traditional kueh bangkit mould or even a cookie cutter of your choice.

8. Place them onto a baking tray.

9. Bake for 20 minutes or until dry.

10. Allow to cool before storing into an air tight container.