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Kuih Bangkit

Kuih Bangkit, a powdery sweet traditional Chinese New Year cookies, hard on the outside but melts in your mouth.

  • 250g tapioca flour
  • 2 pandan leaves
  • 1 egg yolk
  • 70g icing sugar
  • 200g coconut milk/cream
  • 1 pinch salt
  • A few drops of red food coloring
  • Place tapioca flour in a baking tray. Cut pandan leaves into 3-inch lengths and bury them in the tapioca flour.
  • Place in Enhans air fryer oven for 2.5 hours at 130°C by selecting the upper + lower heat function (second choice). Remove and allow tapioca flour to cool.
  • Sift cooked tapioca flour.
  • Scoop out ¾ cup, about 180ml coconut milk. Set aside.
  • Mix egg yolk and sugar in a large bowl until light and fluffy.
  • Add the cooked tapioca flour, salt, and coconut milk. Mix well.
  • Gently knead to form a soft dough. If the dough appears to be too dry, add 1 to 2 additional tablespoons of coconut milk. The dough should be soft but not sticky. Place dough in a bowl and cover with a moist towel.
  • Dust the mold with a bit of cooked tapioca flour.
  • Pinch a little dough and press into each of the wooden mold indentations. Trim off excess with a butter knife. Gently tap the mold on the counter to release molded cookies.
  • Preheat the Enhans Air Fryer Oven by selecting the upper + lower heat function (second choice) and set the temperature to 120°C.
  • Place on a parchment-lined baking tray.
  • Bake cookies in a 120°C oven for 20 mins depending on the size of the cookies. The bottom of the cookies should be lightly browned.
  • Remove and allow cookies to cool completely.
  • Dot cookies with red food coloring if desired. Store in an airtight container for up to 1 month.