Kuih Bangkits (Tapioca Cookies)

Thanks to YY for this lovely Swiss Watch...I like it very much...Happy Chinese New Year !!!

Ingredients:

2 cups tapioca flour
1 pandan leaves (fragrant screwpine), roughly cut
1/3 cup egg (from 1 egg)
1/3 cup sugar
1/12 cup coconut milk

Method:

In a heat resistance pot or wok, dry-fry flour together with pandan leave for about 15 minutes, remove from heat, discard leave and set aside to cool completely.

Preheat oven to 160 °C.

Line a big baking tray with parchment paper; set aside.

In a large bowl, whisk egg with sugar till turn to milk white, thick, glossy and sugar is fully dissolves.

Pour the egg solution into cooled flour, follow by coconut milk and knead to smooth stiff dough.

In between two pieces of plastic wrapper, roll out dough flat by using rolling pin to the thickness of 1 cm.

Cut dough accordingly with cookies cutter and gashes cookies upper surface with knives.

Alternatively (traditionally), lightly flour a cookies wooden mold, press a smooth dough ball into mold and tilt out cookies carefully.

Place shaped cookies onto the prepared tray and bake cookies in the preheated oven for 25 minutes or until aroma and cooked through (cookies should remain whitish in color).

Remove from oven, transfer onto wire rack and set aside to cool completely before storing into an airtight container.

Yields 36 cookies.