Kuih Bangkit (Melt-in-Mouth Coconut Cookies)

Ingredients

• 400 g sago flour, plus extra for dusting
  or 400 g tapioca flour, plus extra for dusting
• 6 pandan leaves, cut in 3 cm length
• 150 g sugar
• 110 g coconut cream (see tips)
• 2 egg yolks

1. Preparation

   1. 1. Place a baking tray on mixing bowl lid, weigh in sago flour. Add pandan leaves. Bake in oven for 1 hour (100°C) (see tips). Discard pandan leaves. Allow to cool completely.
      2. Place sugar in mixing bowl, grind 10 sec/speed 10.
      3. Add coconut cream and egg yolks, mix 30 sec/speed 3.
      4. Add reserved sago flour, mix 20 sec/speed 2. Transfer wet dough to a large bowl, cover with damp kitchen towel. Allow dough to rest for at least 15 minutes before using.
      5. Line baking tray with baking paper. Place dough onto lightly dusted pastry mat. Cut off ⅓ portion of dough with cake scraper, add sago flour bit by bit until the dough forms a smooth, soft and pliable dough. Roll out dough to 6 mm thickness with a rolling pin. Use a cookie cutter to cut out cookies and place onto prepared baking tray. Repeat the steps with remaining dough until finished. Preheat oven to 160°C.
      6. Bake for 10 minutes (160°C) then reduce oven temperature to 130°C and bake for a further 10-15 minutes until light beige in colour. Allow to cool completely on a cooling rack before serving or storing in an airtight container.

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      Hints & Tips

      • Preparing coconut cream: refrigerate 250 g undiluted fresh coconut milk for at least 3 hours until cream separates; skim off 110 g cream and place in a small bowl. Refrigerate until ready to use.
      • The baked flour should weigh not more than 355 g after baking in step 1. Place back in the oven and bake for further 30 minutes if the flour still weights more than 355 g. You may also dry-roast the flour it in a hot pan over low heat to reduce the moisture.