Kuih Bangkit

Recipe adapted from  Food and other stuff

Ingredients
2 cups + 3 tbsp  (~ 240g) tapioca flour / tapioca starch
1 - 2 pandan leaves, cleaned & cut into 1" sections (optional)
2/3cups  (~ 80g) icing sugar, sifted
1tbsp margarine (or Crisco)
1 egg yolk
1/3 cup thick coconut milk (~ 85ml)

Method:
Put tapioca flour (and pandan, if available) on baking paper in a large microwave bowl. Zap 1min on HI, stir, repeat 5 - 6 times. Cool (preferrably overnight, but I waited ~ 2 hrs).

In a large clean sandwich bag, put icing sugar, margarine & yolk. Squeeze bag to mix. Add 1/3C (~ 85ml) coconut milk & squeeze till well mixed.

Sift cooled flour, discarding pandan. Reserve 3 tbsp for dusting Kuih Bangkit molds and add the rest to bag.

Squeeze bag & knead well to a smooth, pliable dough, neither crumbly or sticky at all(add a little extra flour or coconut milk if necessary). Rest dough in bag for 30 mins.

Dust Kuih Bangkit molds with reserved flour, press in dough & tap sharply out onto paper-lined tray. Alternatively, roll to ~ 1/4” thick, cut shapes & pinch with Kuih Bangkit pincher.

Bake at 150 deg C for 15-20 mins (till light, dry & very faintly tinged).
Cool & store in air-tight tin. Makes 100+ 1” cookies.

I am linking this post to Bake Along event, Chinese New Year cookies for the month of Jan 2014, organised by Frozen Wing, Bake for Happy Kids and Kitchen Flavours.