KUIH BANGKIT

Kuih bangkit is a traditional nyonya cookies.it;s crispy when you bite into it and simply melt in your mouth.

KUIH BANGKIT

 Ingredients; A
1kg and 200gm sago flour
300g cornflour
200g pandan leaves (wash and clean,cut into section)
Extra cornflour for dusting
some cooking oil,or butter for greasing the baking tray each time you bake

Ingredients;B
2 grated coconut (squeeze the juice without adding any water) (I used 3 )
5 egg
500g sugar.

Method;
1.Stir fry the sago flour,cornflour and pandan leaves in the preheated dry wok over low heat,stirring continously until aromatic or the pandan leaves are crispy and easily breakable.For me it took me an hour to stir fry until the flour is really light and fragrant. To keep stiring,be careful, don't burnt the bottom wok.Remove from heat, put into a pot,keep it in room temperature for 5 days before using.

2.In a pot add in the thick santan (thick coconut milk),sugar and put on the stove using the lowest heat,stir until sugar is dissolved without boiling.set aside to cool.when the santan is cool,add in the egg and use a choptstick to stir well mixed.

3.In a mixing bowl,add a soup ladle of the cool sago flour,make a well, slowly spoon by spoon until the flour turn into a soft dough,easy to handle.flour the table and the dough,use a rolling pin to flatten it,dust your cookies cutter with the flour and cut out the cookies.Greased your baking tray with cooking oil,bake in a preheated oven at 170c for 30 minutes,or slightly bown.

Important; do the dough is a small batch,using lot of flour to dust the table top and dust your rolling pin with flour and the flatten dough.dip your cookies cutter in a bowl of flour to cut the cookies .so the dough won't stick to the cookies cutter.Remember,don't add too much flour,when mixing the dough,or else your cookies will turn hard when baked.it should be crispy and light.