400g tapioca flour
4 pandan leaves, cut into 5cm–6cm lengths
2 egg yolks
175g castor sugar
150ml thick coconut milk
1 tbsp butter
Method
Pan fry tapioca flour together with the pandan leaves over a medium heat till light and dry, then sift and leave aside to cool thoroughly.
Whisk the egg yolks and sugar until the sugar dissolves. Sift in tapioca flour and mix.
Add thick coconut milk a little at a time. Knead well into a firm dough. Add in the butter and continue to knead until the dough is pliable.
Use a wooden mould to press out desired shapes or roll out dough to a thickness of 3/4cm on a lightly-floured tabletop. Stamp out desired shapes with cookie or kuih bangkit cutters.
Place on a baking tray (lightly floured with tapioca flour). Bake in a preheated oven at 170°c for 20 – 25 minutes or until the kuih bangkit turns dry. Cool before storing.
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