Kuih Bangkit by Brenda Khaw

Instead of pan fry tapioca flour with pandan leaves, I heat it up with an oven.

530g Tapioca Flour
7 tbsp Castor sugar
3 egg yolks
180 ml Coconut milk/coconut cream
(Use only the concentrate coconut milk/coconut cream which float on the surface)
8 Pandan leaves (rinsed and dried, cut into about 3 inch length )
1 tbsp Butter

1. Place tapioca flour and pandan leaves into a baking tin, cover pandan leaves with
tapioca flour. Heat it up in the over @ 90 degree C for 1 hour. Remove from oven discard pandan leaves. Set aside to cool for later use.
2. Sift tapioca flour when it is cool. Use 500g of tapioca flour for making dough and keep the rest for dusting.
3. In a mixing bowl, add egg yolks and castor sugar mixture it with an electric mixer untill fluffy.
4. Add in coconut milk/ coconut cream into eggs n sugar mixture, mix well.
5. Slowly add in tapioca flour, mix it with a spatula, it will slowly turn into a dough. When you can't mix the dough by spatula, add in 1 tbsp butter and knead it to form a soft n dry dough. The dough should not be sticky and shiny, add in some tapioca flour when necessary.
(If the dough too dry it breaks into pieces, add coconut milk/ coconut cream, if it is too wet, add tapioca flour). Leave it inside the mixing bowl and cover witha moist towel.
6. Dust some tapioca flour on a flat surface, place a portion of dough on it and flatten it to about 3mm by rolling pin. Use cookies cutter to cut into shapes.
7. Bake in preheat oven @ 160 degree C for 20 to 25 mins. Remove from oven allow to cool completely and keep inside air tight container.