Kueh Bangkit – Coconut Biscuit

Ingredients (Dry)

  • 380g Sago Flour
  • ½ tbsp Plain Flour
  • 50pcs Pandan Leaves (Each completely dried leaf is finger length long)

Ingredients (Wet)

  • 170g Coconut Cream
  • 120g Sugar
  • ¼ tsp Salt
  • 1 large Egg
  • 1 Egg Yolk
  • 5g Butter

Directions (Dry)

  • Sift and mix the Sago Flour with the Plain Flour onto a baking tray.
  • Place the Pandan Leaves under the mixed flour
  • Toast the flour for 1 hour with 160°C
  • Let the flour cool down
  • Sift the Flour again

Directions (Wet)

  • Put the Sugar, Salt, Eggs and Coconut Cream into a pan on low fire. Whisk the mixture slowly until all sugar melts
  • Stir in the butter (Do not boil it)
  • Let the egg mixture cool down

Final Directions

  • Pour the sifted cooled flour into a mixing bowl
  • Slowly pour the egg mixture by batches into the flour and knead the mixture into a smooth dough
  • Cover the dough with a plastic container
  • Cut the dough into small balls (Size of a golf ball). Place one ball in between a pair of chopsticks. Roll the dough flat using a rolling pin
  • Shape the cookies using a cookie cutter (Powder the cookie cutter before cutting)
  • Place the cut cookie onto a lighlty powdered parchment paper tray
  • Bake the cookies at 170°C for 20 minutes
  • Cool down on a metal rack


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