Nyonya Kuih Bangkit are mouthwatering melt in the mouth biscuits that’s very aromatic with the usage of pandan leaves & fresh coconut milk. The secret for it to melt in the mouth is with the use of Sago flour. It’s lightness, fragrant & crispiness makes it as one of Malaysia’s favorite festival biscuits.
Ingredients for approximately 140-150 pcs:
600gm Toasted Sago Flour
500ml Fresh Thick Coconut Milk
200gm Fine Sugar
4 Eggs Yolks
10-12 Pandan Leaves
Preparations:
Sago Flour:
• Place sago flour in a pan/wok with stripes of pandan leaves and toast with low heat.
• Using ladle, gently & slowly overturn the flour continuously till the flour gets very light & pandan leaves begin to dry. Approximately 15 mins
• Remove & cool down for overnight (minimum cooling period is 2 hours).
• Sift the flour into a bowl.
Dough:
• Mix egg yolk & sugar, then beat till sugar dissolve, put aside.
• Gradually pour coconut milk into the sago flour, use a ladle to mix them till it’s well blended.
• Gradually add in beaten eggs yolk & sugar into the flour then mix it well.
• Knead it thoroughly by hand till turn into a workable dough
• Cover it up to prevent dough from getting dry up ( starch flour tend to get dry up fast, in case it dries up, use the remaining coconut milk/beaten eggs yolk & sugar to soften it).
Biscuit/Kuih:
• Roll some portion of the dough to a flat sheet with about 1cm thickness.
• Shape or mould the dough with kuih bangkit cutter or cookie cutter of choice till complete the portion.
• Pinch all the shaped dough surface using cookie tweezer into pattern, fill up onto a dusted baking tray with spacing.
• Bake in a pre-heated oven with temperature of 160 degree Celsius for 15-17 mins or until light brown.
11 янв 2022
