|Work in progress. The bangkit was consumed before photos were possible.|
Kuih Bangkit was one of my baking demon, even though I have never tried baking it. But when I realized that my teenager has never eaten one ( horror ! ) because it was not in my baking repertoire , I knew I had to do something about it. After all, in a family that treasures nostalgia, kuih bangkit should be a part of any kid's childhood memory, never mind she is no longer a child !
This was a second trial in a matter of hours, the first ending in disaster. That was to be expected, bangkit being my demon. The end result of my persistence was still not 'melt-in-your-mouth' per se, but it gave a decent little crunch that improved the next day and could be handled without it disintegrating to tapioca powder.
Credits : Little Corner of Mine
Kuih Bangkit Recipe:
1 1/4 cups tapioca flour + 1 cup for dusting
1/2 Tbp. butter, melted
1/2 egg yolk
1/2 cup icing sugar
60 ml thick coconut milk
Pinch of fine salt
Place tapioca flour on a paper towel lining a microwave safe tray . On high power, microwave for 1 minute.
Remove 1 cup of flour meant for dusting.
Set flours aside and let it cool.
In a medium bowl, mix butter, coconut milk, salt and yolk. Whisk.
Sift tapioca flour , salt and icing sugar into a mixing bowl. Add yolk mix. Knead until the dough is pliable. ( Adjust the amount of tapioca flour and milk accordingly, 1 Tbp. at a time and knead until it becomes pliable. The texture should resemble a floppy marshmallow.)
Roll out the dough on a lightly floured surface into a tube. Use a kuih bangkit mould to shape the cookies. You may need to dust the mould so that cookies will not stick. Alternatively to make cookies instead, flatten the dough with a rolling pin and cut out using a cookie cutter.
Arrange cookies on a lined baking tray and bake at 180C for 20 minutes. Cool well before storing.