A very nice melt-in mouth sago biscuit [kuih bangkit] recipe from a friend which I have used many, many times and received instant liking by my relatives and friends. Moreover, this biscuit is not sweet but has the nice aroma of coconut milk.
You can use Sago flour [aka Ah Lulu flour] or tapioca flour or 50/50 of each. I usually used 50/50 or 100% tapioca flour cos' I prefer the aroma of tapioca flour which makes the biscuit more 'traditional'.
500 gm tapioca flour [or 250 gm Sago flour and 250 gm tapioca flour]
5-6 screwpine [pandan] leaves - washed and wipe dry, cut into half
100 gm icing sugar
1 whole egg
2 egg yolks
150-200 ml thick coconut milk
- Place flour and pandan leaves in a wok. In low heat, fry the until the flour is light and the pandan leaves turned crispy [stir lightly as the flour will be very light]. Cool, discard the leaves and scoop the flour into a big sieve. Lightly sift the flour into a big deep bowl. Transfer sifted flour in a plastic bag until required. The flour must be cooled thoroughly. This step can be done days ahead.
- Cream butter, eggs and icing sugar until light and creamy. Make sure the sugar is totally dissolved.
- Slowly add in the flour and creamed the mixture. Gradually add in the coconut milk to mix [you may not need all the coconut milk, kept balance for use when the dough is too dry].
- Knead until the dough does not stick to the hand. Cover the dough with a damp cloth, rest for at least 30 minutes. You can use this time to line your baking tray with parchment paper, extra fried flour for dusting and a little pink colouring for decoration.
- Dust the wooden moulds with some tapioca flour [fry more for dusting], pinch off some dough and press it into the moulds one by one, then cut off any excess using a thin sharp knife.
- Knock out and arrange the cookies onto the baking tray. This cookie does not expand but will be very fragile after baking.
- Bake in a preheated oven @ 180 degrees C for about 12-15 minutes or until it's slight brown at the base.
- Cool completely on a wire rack before storing them in a cookie jar.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover