Kueh Bangkit is one of the traditional cookies served during Chinese New Year. It is a very light and fragrant cookie that melts in your mouth.
Traditionally, its made with a mold in the shape of little chick. I do not have such mold, so I tried to use my cookie press to make it.
I was successful with the cookie press for the first batch of the Kueh Bangkit and ran into difficulty with the second batch. The dough just wont come out from the press. So, for the rest of the dough, I just shaped the dough into long strips and cut them into 2 cms strips for baking.
- 300g tapioca flour
- 3-4 pieces pandan leaves (screwpine leaves)
- 20g margarine, softened
- 1 egg yolk
- 140g icing sugar
- 120ml coconut milk
- 1/4 teaspoon vanilla powder (I substituted with 1 teaspoon of vanilla extract)
Preheat the oven to 165C (325F) after the first step is completed.
The cookie turned out quite ok, very fragrant but not as melty as those I’m used to. Anyone has a better recipe?