Kueh Bangkit - cny 2011

This is my 4th item which i myself and my son's favourite among the CNY cookies, but i have been trying for many times and many years, still cannot get the perfect melting texture as sell in some famous bakery shop.

I knew that this cookies the ingredient used must be all in room temperature. No cold eggs, warm coconut milk to be used. (I have followed all step, it still cannot get the right texture). I love this flowering cutter which i bought it two years back. Somehow, my kueh bangkit has puff up a lot and the imprint of the flower has become blurred after baked. But, this kueh bangkit is a bit crispy in outer layer and slowly melt in the mouth. I loves this cookies although mine is not the perfect one.

I will never give up, was thinking after CNY will fry some corn flour to replace the tapioca flour as i m curious, those bakery shop made one is always very white.

Ingredient:

680g tapioca flour

40g of shortening

240g icing sugar

320g fresh coconut milk ( i bought 1 kg of coconut to squeeze and obtained at 350g)

6 yolks

Method:

1. We need to stir fry the tapioca flour at least two days in advance. fried under low fire with some pandan leave till the flour is getting light and let it cool completely

2. Sieve the tapioca flour and set aside,

3. Cream shortening, yolks and icing sugar, add a bit of coconut milk to beat till sugar has dissolved.

4. Add in four and knead for at least 10 mins on the table top till the dough became white and shiny look.

5. Use any cutter to cut out and baked under 160C for 20 - 25 mins.