COOKIES on the DR. OETKER website

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Baking Powder

Tapioca Starch

The Dr. Oetker Nona Tapioca Starch adds a pleasantly crispy texture to crusts, biscuits and cookies, and a chewy consistency to the interiors of desserts such as kuih nyonya and kuih melayu. It is also perfect for thickening sauces and gravies, making it a must-have for stews and stir fries, and gives your sauces, gravies and desserts a glossy sheen.

Capacity: 400g

 

 

Kuih Bangkit

1

Place 400g mashed pumpkin and 100g castor sugar in a mixing bowl. Stir until the sugar dissolved.

2

Add in 200g Dr. Oetker Nona Tapioca Starch, 150g mung bean flour, 1/2 tsp baking powder, 150ml coconut milk and 100ml water. Stir until the batter is well combined and smooth.

3

Steam the small cups for 5 minutes. Then pour the batter into cups and steam for 20 minutes.

4

Leave to cool before removing them from the cups. Serve with 150g grated coconut.

Nutritionals Tapioca Starch

Per Serving Per Serving Per Serving %*
Energy 361 kcal
1516 kJ
0 kJ
0 kcal
361 kcal
1516 kJ
0 %
0 %
Protein 0.20 g
0 g
0.20 g
0 %
Carbohydrate 90 g
0 g
90 g
0 %
* % = % Daily Value