Kuih Bangkit

  • 275g tapioca flour
  • 4 screwpine (pandan) leaves, cut into smaller sections
  • 1 egg yolk
  • 85g confectioners sugar.
  • 80ml coconut milk 
  • pinch of salt

  1. Roast the tapioca flour with pandan leaves in a clean wok or large flat frypan for 75 mins over low flame and constant stirring, this also dehydrates and thus lightens the flour, giving it a slight beige hue. 
  2. Allow the flour to cool and store it in a sealed glass jar.
  3. On the day of preparation pre-heat your oven to 160ºC(320F)
  4. Whisk an egg yolk until creamed and add to this the sugar and 40 ml of coconut milk. Continue whisking the mixture until combined.
  5. Take 200 gm of the roasted flour, sieve this into a mixing bowl. Add the egg mix.
  6. Slowly add enough of the remaining coconut milk, mixing continuously, until you make a typical biscuit dough. It should still be pliable and neither wet nor dry. 
  7. Dust a mold with a little of the extra flour. Add an amount of the dough to each mold and press until you feel the fist sign of resistance.
  8. Trim the base of the biscuit dough flat with a sharp knife. Tap the mold firmly and release the uncooked Kuih. This process will take some practice but well worth the effort to produce a great biscuit to enjoy.
  9. Clean any adhering dough from each of the mold orifices and repeat the dusting, the filling and the release until all the dough is used. 
  10. Bake in the preheated oven with a rotation each ten minutes, for 25 minutes (nominally). You will have to determine the optimal cooking time for your oven, this is best done by a preliminary batch of two or three Kuih and tasting them for texture as the expected time approaches. Undercooked biscuits can then be returned for another few minutes and another cookie tested.