A: Toasted flour mix
160g sago flour
160g tapioca flour
4 pcs pandan leaves (rinse and wipe clean)
293g toasted flour mix
130ml thick coconut milk
2 pieces pandan leaves (rinse, wipe clean and shredded)
90g caster sugar
1/16 tsp salt
15ml extra virgin coconut oil
1 egg yolk
1 tsp rose pink food colouring mixed with 1 tsp of water
- Toasted flour mix:
- Preheat oven to 180C.
- Line a baking sheet with parchment paper.
- Shredded the pandan leaves and scatter on the lined baking sheet.
- Mix sago flour and tapioca flour together, and spoon them over the pandan leaves.
- Bake at preheated oven at 180C for 30 minutes.
- Leave in the oven to cool completely.
- Discard the pandan leaves and sift the toasted flour mix into a container and kept for 5 days before use. Yield 293g toasted flour mix.
- Add thick coconut milk, pandan leaves, caster sugar and salt into a sauce pan. Gently stir it until it starts to simmer and the sugar dissolved. Remove and leave to cool completely. Discard the pandan leaves.
- Add the extra virgin coconut oil and egg yolk into the coconut milk mixture and stir to combine.
- In a mixing bowl, add in toasted flour mix and create a well at the centre. Pour in the coconut milk and egg yolk mixture.
- Mix to form a soft dough.
- Cover and set aside for 1 hour.
- Line a baking sheet with silicone baking mat.
- Roll out the dough on a working surface to about 5mm thick. Stamp with cookie cutter and place them on the lined baking sheet with 1-inch spacing from each other. Repeat the process until all ingredients has been used up.
- Bake at 160C for 30 minutes or until the cookies can easily be lifted off the silicone baking mat. Rotate the baking sheet halfway through for even baking.
- Leave to cool completely.
- Use a toothpick to dot each piece of kuih bangkit with diluted rose pink food colouring.
- Place the baking sheet into the warm oven to dry off.
- Remove, leave to cool completely before storing kuih bangkit in an air-tight container.