Saturday, January 10, 2009

Sago Cookies

Great recipe from Y2K! melts in the mouth texture :) cannot stop popping them into my mouth!...it is advisable to place them on parchment paper for ease of removing them after baking as they are very delicate!


Note : did a 2nd batch and some breaks when trying to remove from parchment paper. Realise that the cracks on the surface cause this problem...see the 'cracky' hearts below :P

Ingredient
  • 100 castor sugar
  • 1 egg yolk
  • 100ml coconut milk
  • 300gm sago flour *
* Note : stir-fry 1 pkt of sago flour with 5 pandan leaves (cut into short stripe) on very low heat until fragrant about 20mins. Cool completely before storing. Rest for at least 2 days before using the flour.

Method

  1. Mix egg yolk, sugar & coconut milk until sugar is dissolved, strain mixture.
  2. Sieve flour into a mixing bowl. Make a well in the centre, pour in egg mixture. Stir to mix with a wooden spoon. Knead dough evenly. Wrap and rest dough for 1 hour or longer. (for better absorption of the coconut milk).
  3. Roll out dough (small portion at a time) into a thickness abt 1/2 cm. Stain a mould with a little flour and cut out cookies. Bake in a preheated oven at 160 deg cel for 20mins until baked through but not brown. Cool well before storing.

16 comments:

Anonymous said...

Peng, Nice try without tapioca flour. So by using only sago flour, this kueh bangkit melt in mouth? Taste still the same? Wanna give a try too :)

Eron

Peng said...

Hi Eron, the taste still the same as u still need to fry the flour with pandan leaves :) this recipe much easier to knead then the previous one i did! the liquid amt just nice no need to reduce or increase the amt..my hubby also say very nice :)

Anonymous said...

Thanks Peng, what do you think if i oven bake the flour instead of frying it? Will that work?

Eron

Peng said...

Hi Eron...can be done by oven bake also but not sure wats the temp n duration to bake it.

Anonymous said...

No prob. will try out and let you know the result. Thanks =)

Anonymous said...

Peng,
Thanks for sharing the recipe. Been looking for a recipe that melts in the mouth, my previous attempts with other recipes turned out like rocks! Do you use fresh coconut milk fm wet market or pre-pack ones from NTUCs?

cookiepie

Anonymous said...

Hi Peng,

Sorry for some silly questions... How to stir-fry the flour? ... Is it heat up the wok,lower the heat, pour in the flour & pandan leaves, keep stirring for 20mins? Will the flour "fly"? How to you know the heat is enough & can we smell the pandan smell while frying? Thanks a lot...

kim said...

Hi Peng,

Sorry for some silly questions... How to stir-fry the flour? ... Is it heat up the wok,lower the heat, pour in the flour & pandan leaves, keep stirring for 20mins? Will the flour "fly"? How to you know the heat is enough & can we smell the pandan smell while frying? Thanks a lot...

Peng said...

cookiepie...i just use the ayam brand type one.

kim...yes stirring all the while for 20mins. As the flour turns 'lighter', it will be fluffy, so u need to handle it gently, u can use ur finger to touch the flour gentle u can feel is warmed, i just scoop some up and smell it :P

Art of Eating said...

Hi Peng,

I'm just wandering how you do that red dot with ?

Peng said...

heee...i just place some red food colourng on a plate then using the end of a chopstick n dot, remember to dot away excess 1st before dotting on the cookies or else too much will cause the colouring to spread :)

Art of Eating said...

Cool !

Thanks Peng.

Jomeow said...

Hihi, like to seek your advice. Tried your recipe and the cookies turn out ok. But there were alot of crack lines. Do you know what caused those crack lines? Was it because the dough is too dry? If the dough is too dry, do I add more egg yolk or coconut milk? I've seen recipes saying that adding more coconut milk will harden the dough further. Thanks thanks.

Peng said...

Jomeow, you may have over handled the dough which causes the crack. Work a little dough one at a time with remaining covered with damp cloth to prevent drying out. As u can see m last pic the cookies also lots of cracks cos they are balanced dough after numerous times of rolling out. U can add a few tsp milk but not too much

Jomeow said...

Hi Peng, need your advice again.
Can I replace castor sugar with icing sugar? Would you know the amount? Another question, does your pastry stick to the baking sheets? Mine does for some. I'm wondering do I have to flour the baking sheet as well. Thanks! And Happy New Year!

Peng said...

Jomeow,,,yes u can use same amt of icing sugar, I lined my baking sheet with baking paper :) I've fried the flour already, going to make this again when have the time!

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