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Kuih Bangkit Recipe (about 80 pcs)
Ingredients
500g tapioca flour (roasted)
2 pandan leaves (cut into pieces)
250ml thick coconut milk
200g icing sugar (sifted)
2 egg yolks
A pinch of salt
Method
1. Roast flour with pandan leaves in a dry pan until light and fragrant (about 30–40 mins). Cool and sift.
2. Beat egg yolks + sugar until creamy.
3. Gradually add coconut milk, mix well.
4. Slowly fold in roasted flour until soft dough forms.
Dough should not be too sticky.
5. Roll out and cut with moulds (flower/star/leaf shapes)
6. Arrange on lined baking tray.
7. Bake at 150°C for 15–20 mins until firm but still pale white.
8. Cool completely before storing in airtight container.
Don’t let biscuits brown,Kuih Bangkit should remain white.
Store in tins/airtight jars to maintain crispness.
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