Kueh Bangket (Bangkit Sagu)

This cookie is known to be the most "leceh" (troublesome) of all cookies but the taste is delicious. It also has the melt-in-the-mouth texture.  During my younger days, I helped my mum bake & sell various cookies for both Chinese New Year and Eid Mubarak.  This time, I used my mum's recipe and I made some amendments.  In her recipe, my mum cooked the coconut milk until thick and oily. Whereas, in the following recipe, I added coconut cream - image of packet is shown below and how to prepare it.  The tapioca flour and cornflour need to be "fried" with pieces of pandan leaves in a wok over low heat for at least half an hour or until light and fragrant.  I suggest that this is done a few days before using.

Ingredients:
300 g tapioca flour or tapioca starch
30 g cornflour
3 pandan leaves, to be washed, dried & cut into 5 cm pieces
1/4 tsp vanilla powder

120 g icing sugar
2 egg yolks (medium-size)
140 g coconut cream

Method:
In a wok, fry tapioca flour and cornflour with pandan leaves over low heat until light and fragrant. The frying process will take about 30 minutes.  Once done, set aside and leave to cool down completely.  It is better to leave overnight or a few days before using.  Before using, it is best to sieve the flour mixture twice.

Alternatively, you can bake in a preheated oven (do NOT use the fan) at a temperature of 120° C for about 30 minutes, stirring occasionally.  Before baking, don't forget to line your baking tray with baking paper.

In this recipe, I added coconut cream from the packet as shown below.  According to packet instructions, 140 ml hot water to be added to 200 g coconut cream.  Stir thoroughly and set aside to cool down.  Measure the required amount (140 g) to be used in this recipe and refrigerate the balance for not more than a week.

In a mixing bowl, whisk egg yolks and icing sugar together until creamy and pale. Then, add measured quantity of coconut cream and whisk well.  Note:  Sorry for the bad lighting!

Lastly, fold in the flour mixture a little at a time, not forgetting to add the vanilla powder in the process.  From my experience, I do NOT add all the flour mixture because the quantity of flour required depends on the egg mixture.  Here, you have to use your own "agaration" (estimation).  You will know yourself when the dough has become pliable to be rolled.  Use the balance of flour mixture for dusting your worktop and moulds.

Roll out dough to a thickness of 0.5 cm and cut out your desired shapes.  Dip cookie moulds in flour mixture to ensure that the dough does not stick and use the pincer to create a design if you wish. Arrange on a baking tray which is lined with baking paper.

Bake in a preheated oven (do NOT use the fan) at a temperature of 160° C for about 15 minutes. Kindly note that your oven's temperature might differ from mine.  Please adjust baking time accordingly.  Once done, remove from oven and leave aside to cool down completely before storing in an airtight container.  The second photo shows the undersides are nicely browned although the tops are light in colour.

Happy Baking!