Kuih Bangkit Recipe | Malaysian Tapioca Coconut Cookie

This kuih bangkit recipe is just amazing! A super tasty, melt-in-your-mouth Malaysian tapioca coconut cookie! This will make you think twice about buying commercial next time! Can't go wrong with a homemade Raya cookie!

Ingredients (makes about 50 cookies):
200g tapioca flour/starch
2 pandan leaves
167g coconut cream
1 egg yolk
60g icing sugar

Method:
1. Clean and cut the pandan leaves into 4-5cm pieces.
2. Sift the flour into an oven safe dish and mix in the pandan leaves.
3. Dehydrate the flour/pandan in the oven at 145C for 1.5 hours.
4. Let flour cool completely and then sift again to remove the pandan leaves.
5. Whisk the egg yolk and icing sugar in a mixing bowl until it turns a light yellow colour.
6. Add only 167g of the sifted flour into the mixing bowl and mix with a spatula.
7. Add coconut cream. Start with 80g first and mix with your (clean) hands. Keep adding coconut cream slowly until it turns into a dough that just about comes together but is still crumbly. The amount of coconut cream needed will be different for everyone so watch the make sure you get the right dough consistency.
8. Use the remaining flour to dust the mould to prevent the dough sticking. Pull off a small chunk of dough and press into the mould. Remove any excess with a dough scraper or a knife.
9. Knock out the shaped cookies into a baking tray lined with parchment paper.
10. Bake at 135C for 20-25mins. This is for an oven with both top and bottom elements on. Don't use the fan-forced mode, this will bake the outer layer too fast and leave the inner parts a bit chewy.
11. Once out of the oven, place on a wire rack to cool completely before eating!

Enjoy!