Poh Ling Yeow Instagram – KUIH BANGKIT | Makes about 100 small biscuits
Gong Hei Fat Choi everyone! To celebrate, I’m sharing another Nyonya Chinese New Year treat that brings back many childhood memories. It’s also been lovely to use another traditional wooden mold I inherited from mum. Kuih Bankit is a pandan coconut flavoured biscuit made with roasted tapioca flour which gives it a unique melt in your mouth texture. ♥️
5 pandan leaves (found fresh or in frozen section of Asian grocers), cut into 6cm pieces
350g tapioca flour
1 large egg yolk
70g icing sugar
1/8 tsp salt
100-150g coconut cream, chilled in tin (Ayam brand if possible – found in most supermarkets)
Red food colouring
Preheat oven to 170*C FF. Scoop out only the thick part of the coconut cream which sits at the top of the tin and none of the liquid. Set aside.
Cover pandan leaves with tapioca flour in a baking tray or heatproof dish. Roast the flour for 2 hours. During this process mix with a spatula at least twice to make sure the flour is roasting evenly. Cool completely. Remove pandan & press, DON’T SHAKE flour through sieve or you will have a dust storm!
In a medium bowl whisk the icing sugar, yolk, salt & 100g of the coconut cream until combined (yes, this differs from the reel but a better way!). Whisk until soft & smooth. Add only 250g of the roasted tapioca flour. Squeeze together until the mix is just holding together as a single lump. If you take some mixture and squeeze it, it should just stay together but crumble easily when rubbed between your fingers. Add more coconut cream if needed. Cover with a moist towel.
Preheat oven at 150*C FF.
Dust the mold well with the leftover roasted tapioca flour before pressing in the dough firmly. Slice across the surface of the mold to remove excess dough. Knock the mold firmly on benchtop at an angle to remove the biscuits. Place them on a lined baking tray with 5mm gaps between biscuits. Bake for about 20 mins or until the centre is crisp. Cool then using a skewer or toothpick, decorate with dots of red food colouring. Store in airtight container for up to a month. Enjoy!
Top by @annie_parker_upcycling | Posted on 29/Jan/2025 19:11:06
