Kuih Bangkit

I have been researching Kueh Bangkit recipes for a while as Chinese New Year is in 2 weeks and I would like to do some baking.
Finally I settled on one from the Little Corner of Mine with some modification.

My adapted Kuih Bangkit Recipe:

Ingredients:

-200g tapioca flour/tapioca starch and about 4 pandan leaves
-20g. butter, melted
-1 egg yolk (from large egg)
- 140g icing sugar
-120ml thick coconut milk (or coconut cream)

Method:

1. Preheat oven to 165 degrees celcius,fry the tapioca flour with some pandan leaves and set to cool

Microwave extra tapioca flour for standby (to flour the surface) and kneading purposes.

2. Sift tapioca flour and icing sugar in a big bowl. Add melted butter, yolk & coconut milk. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).

3. Roll out the dough on lightly floured surface to about 3mm thickness. Cut into shapes with a cookie cutter (Or you can use the kuih bangkit mould (this required longer baked time). Arrange on lined baking tray and bake at 165degrees celcius for 15 minutes. It will puff when baked.

For step-by-step pictures guide, click here.

* TIPS*
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1. Just make sure the dough is not too wet, if not it can't hold the shape. How to know is when you rolled it out and cut it with a cookie cutter and placed it on the baking tray, the shape disappeared before your eyes. If this happen, add a little more tapioca flour and knead it again. (microwave extra tapioca flour for backup and kneading purposes) But if the shape hold, you are fine to go.

2. Also, give your kuih bangkit a taste test after 15 minutes and cool off a bit, if it still tasted like not fully dried out in the middle, put it back in the oven and bake it some more until it's completely dried, crispy and melt-in-your-mouth (can be as long as 30 mins). Baking time depended on the thickness of the kuih bangkit, so don't follow blindly by the stated time. For example, after 15 mins, you taste and middle not dry out yet, pop it back for another 5 mins, take it out and do a test taste after it's cool a bit, if still not, in the oven it goes for another 5 mins, until when you tasted the kuih bangkit, it's completely dried in the middle, whole thing crispy and melt-in-your-mouth. I have baked my thicker one for as long as 30 mins before and no harm done.