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.