It's indeed an easy recipe to prepare, but somehow I couldn't pipe the dough, it's not soft enough
So I just rolled into small balls about 10g each, flattened them slightly with fork, just like when I did German cookies
What you need:
100g butter
80g icing sugar - sifted
a pinch of salt
1 egg
50ml coconut milk
1 tbsp pandan juice (I used 3/4 tsp pandan paste)
2 cups corn flour
1 cup tapioca flour
Method:
- Sift both flours, set aside. In another bowl, mix together egg, coconut milk and pandan juice, set aside
- Cream butter, sugar and salt til light and creamy. Add in the egg mixture slowly and beat til well mixed
- Fold in all the sieved flour and mix til well combined (I folded it and give a quick whisk by mixer for about 30 secs)
- Pipe the dough or shape as preferred on lined baking tray
- Bake in preheated oven of 170degC for 10-12mins (mine was at 180degC about 15mins - check the bottom of the cookies, it's done when it's lightly browned
The texture is a combination of crunchy and melty at the same time, with a nice pandan aroma. It's lighter than the original kueh bangkit, slightly different. But we still enjoy eating it. Ian even brought some to school to eat during recess and Abby who usually don't like anything with pandan, ate quite a bit, too :)
Abby made the fish from hong bao paper and insisted me to take photo of the fish eating the cookies LOL
This post is linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
Also this post is for Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of Fion of XuanHom's Mom and co-host by Victoria Bakes
And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids
