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Here’s a recipe for Kuih Bangkit Santan, a traditional Chinese New Year treat:
Ingredients:
Instructions:
Prepare Tapioca Flour: Ensure that the tapioca flour is pre-cooked. If it’s not pre-cooked, you can cook it in a dry pan over low heat until it turns slightly yellow. Allow it to cool.
Infuse Pandan Flavor: In a blender, blend the pandan leaves with a little water to extract the pandan juice. Strain the juice to get the pandan extract.
Mix Tapioca Flour and Coconut Cream: In a large mixing bowl, combine the pre-cooked tapioca flour and coconut cream. Mix well until you get a smooth and thick batter.
Add Pandan Extract: Add the pandan extract to the batter and mix thoroughly. The pandan extract gives the kuih its distinctive flavor and color.
Add Egg Yolk, Icing Sugar, and Salt: In a separate bowl, whisk together the egg yolk, icing sugar, and salt. Add this mixture to the tapioca batter and mix until well combined.
Form the Dough: Knead the mixture until it forms a soft dough. If the dough is too sticky, you can add a bit more tapioca flour.
Shape the Kuih Bangkit: Roll small portions of the dough into balls or shape them using molds. Place the shaped dough on a lined baking sheet.
Bake: Preheat your oven to 150°C (300°F). Bake the Kuih Bangkit in the preheated oven for about 15-20 minutes or until they are just firm to the touch but not browned.
Optional Red Coloring: If you want to add a touch of red, you can brush the tops of the kuih with a diluted red coloring mixture before baking.
Cool: Allow the Kuih Bangkit to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store: Once completely cooled, store the Kuih Bangkit in an airtight container. They can be kept at room temperature.
Serve and Enjoy: These delicious Kuih Bangkit Santan are ready to be enjoyed during Chinese New Year celebrations! They have a delightful coconut and pandan flavor.
Enjoy making and sharing these festive treats!
