Kueh Bangkit
300 gm tapioca flour
3-4 pandan leave
20 gm margarine or soften butter
1 egg yolk
140 gm icing sugar
120 ml coconut milk
1/4 tsp vanilla powder
Fry tapioca flour with the pandan leave over low flame until
fragrant and light. Set aside to cool.
Sift tapioca flour and combine with icing sugar and vanilla powder.
Add margarine or butter and egg yolk and coconut milk. Knead until
dough is pliable. (If you find the dough dry and crumbly, add more
coconut milk, a tbsp at a time, and knead until it becomes a
dough).
Roll out dough on lightly floured surface to about 1/2 cm thick
(better if it is not too thick). Cut into shapes and pinch patterns
with tweezers. Arrange on lined baking tray and bake at 170C for 15
mins.
(PS: It is ok if after 15 mins your kueh bangkit still look white
in colour. It is meant to be like that colour. The center will be
harden when they are cold.)