Скачать с ютуб Authentic Traditional Melt in the mouth Nyonya Kuih Bangkit / Coconut Cream Cookies в хорошем качестве

Authentic Traditional Melt in the mouth Nyonya Kuih Bangkit / Coconut Cream Cookies

Nyonya Kuih Bangkit are mouthwatering melt in the mouth biscuits that’s very aromatic with the usage of pandan leaves & fresh coconut milk. The secret for it to melt in the mouth is with the use of Sago flour. It’s lightness, fragrant & crispiness makes it as one of Malaysia’s favorite festival biscuits. Ingredients for approximately 140-150 pcs: 600gm Toasted Sago Flour 500ml Fresh Thick Coconut Milk 200gm Fine Sugar 4 Eggs Yolks 10-12 Pandan Leaves Preparations: Sago Flour: • Place sago flour in a pan/wok with stripes of pandan leaves and toast with low heat. • Using ladle, gently & slowly overturn the flour continuously till the flour gets very light & pandan leaves begin to dry. Approximately 15 mins • Remove & cool down for overnight (minimum cooling period is 2 hours). • Sift the flour into a bowl. Dough: • Mix egg yolk & sugar, then beat till sugar dissolve, put aside. • Gradually pour coconut milk into the sago flour, use a ladle to mix them till it’s well blended. • Gradually add in beaten eggs yolk & sugar into the flour then mix it well. • Knead it thoroughly by hand till turn into a workable dough • Cover it up to prevent dough from getting dry up ( starch flour tend to get dry up fast, in case it dries up, use the remaining coconut milk/beaten eggs yolk & sugar to soften it). Biscuit/Kuih: • Roll some portion of the dough to a flat sheet with about 1cm thickness. • Shape or mould the dough with kuih bangkit cutter or cookie cutter of choice till complete the portion. • Pinch all the shaped dough surface using cookie tweezer into pattern, fill up onto a dusted baking tray with spacing. • Bake in a pre-heated oven with temperature of 160 degree Celsius for 15-17 mins or until light brown.