Recipe adapted from Y3KIngredient
- 90gm gula melaka, chopped for easier melting
- 100ml thick coconut milk + extra for kneading
- 30gm butter, soften
- 1 egg yolk
- 250gm tapioca flour, weight after frying*
* Dry fry tapicoca flour on low heat for 20mins with some pandan leaves and light and fluffy. Cool completely before storing. Rest the flour for at least 3 days before using.
Method- Melt gula melaka with coconut milk over low heat until sugar is dissolved. Strain mixture.
- Place butter and egg yolk in a mixing bowl and mix lightly till combined.
- Sift in tapioca flour and mix lightly using a wooden spoon. Add in gula melaka mixture and mixed till combine. Add in more coconut milk and knead till a dough form. Mixture should not be crumbly.
- Wrap dough in a clingwrap and rest for at least 30mins or longer.
- Remove dough from wrap and knead lightly again. Lightly flour a rolling surface and roll dough into a 1/2 cm thick. Stamp out cookie using a cookie cutter.
- Lighty sprinkle some tapioca flour onto baking sheet and place cut out cookie over. Bake in preheated oven at 160 deg cel for 20-25mins.
I have been following your blog for sometime and love the snacks here. This gula melaka bangkit excites me. May I know how is the texture. Does it melt in the mouth?
ReplyDeleteThe Experimental Cook..tks for following my blog :D yes it does melt in the mouth! u need to take note of the baking time cos different oven temp may varies, do not overbake it :D
ReplyDeleteHi i like your recipes very much! But this kuih bangkit recipe is the first one i seen which uses butter and only 1 egg yolk. How does this alter the end product from the usual recipes?
ReplyDeleteThanks!
apriltuna...this texture is less crunchy than the usual recipe, but still have the melt-in the mouth texture and also more fragrant cos of the butter and gula melaka
ReplyDelete