This is a traditional cookie and it's a must for my family to bake this cookie every year, without it is just not Chinese New Year for us. I remembered when I was a little girl, I used to help my grand-aunty (who doesn't own an oven) to bake this using a half-sawn large biscuit tin (guess must be from Khong Guan), filled it with sand and top up with a cover filled with hot charcoal, base is a stove of hot charcoal too. It was really hot but the aroma of the baked cookies was so unforgettable and how I used to steal bits and pieces of it and stuffed it into my mouth quickly before I get caught. Once a while I will be yelled for eating until the cookie jar could never reach it's brim...well, now I make my own "Kueh Bangkit" that melts in the mouth. Credit goes to my mum too who actually passed it on to me ...I have been helping her when I was young (it was real fun to me tho..) but now is the other way round, she's helping me instead (guess it's fun to her now). I now passed this method of agaration, how to feel the dough and texture to my daughter and she did well today and hope she remembers and will do better as years goes by...Practice Makes Perfect!!!
500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves - cut into pieces and dry it
(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 - 25 mins. Cookies should be whitish in colour and not golden brown.
Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.