Kueh Bangkit

 Recipe jacked from Little Corner of Mine's  blog! ;D Mucho love for this one!

I, like her omitted the usual pandan leaf step of normal recipes, cause being a student-turned-unemployed bum, I can't be spending my dough on leaves haha make that pine leaf flavour for me instead please! *grabs a rake n runs outside* 

Recipe

Ingredients:

• 2 and half cups tapioca flour
• 1 tablespoon butter melted
• 1 egg yolk (large egg)
• 1 cup icing sugar
• 120ml thick coconut milk

Directions:

Pre heat oven to 177 degree c. 

1. Fry tapioca flour on low heat until soft (around 35 mins) and leave to cool to room temperature. (I fried the whole bag of 500g as the extra flour is used for dusting and flouring working surface)
2. Sift tapioca and icing sugar in a big bowl.
3. Add melted butter, yolk and coconut milk in a bowl and whisk together
4. Add the melted butter mixture into flour mixture and knead until dough is pilable (if dry add coconut milk, wet add flour)
5. Roll out dough onto lightly floured surface to about 3mm thickness.
6. Using a cutter (or in my case the metal lid of my soy sauce bottle xD) cut and twist! :)
7. Bake in oven, lined with baking sheet, at 177 degree c for around 15 mins (longer if thicker) 
8. The dough will puff in oven
9. It is done when rims are SLIGHTLY brown. 
10. Let cool and eat!

This recipe made 2 tubs full (My tub: About 14cm tall, 11cm diameter)

 These cookies came out beautifully! They were all sorts of melt in your mouth magic and very light! Just like the ones you buy in Chinese supermarkets! I managed to eat a whole tub in one day! ><