COOKIES on the DR. OETKER website

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Kuih Bangkit

Easy 10 minutes

Ingredients

Ingredients

For the recipe Kuih Bangkit

For Kuih Bangkit:

200 g Dr. Oetker Nona Tapioca Starch
40 g Dr. Oetker Nona Corn Starch
2 Pandan leaves (cut into pieces)
1 Egg Yolk
60 g Caster Sugar
100 g Coconut Milk (Thick)
Dr. Oetker Nona Red Colour
Dr. Oetker Nona Yellow Colour

Preparation

Preparation

1

Preheat oven to 160°C.

2

Place Dr. Oetker Nona Tapioca Starch, Corn Starch and pandan leaves in a baking tray. Bake at 160°C for 1 hour until the flour becomes very light. Let it cool completely (about 5 to 6 hours).

3

Place egg yolk with caster sugar in a mixing bowl. Mix at medium speed for 2 minutes until creamy. Add in coconut milk and mix until the sugar is well dissolve.

4

Sift 200g of flour into the egg mixture. Mix well until a soft dough forms.

5

Divide the dough into 2 parts and mix with red and yellow colour.

6

Lightly dust the fondant cutter with the remaining flour. Place the dough in the fondant cutter, trim the excess dough and place on a lined baking tray.

7

Bake at 160°C for 20 - 25 minutes.

Tips:

For more crispy kuih bangkit, store the baked flour up to 5-7 days before use.

Dr. Oetker products used

For additional details, click on product

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Dr. Oetker Nona Malaysia Sdn. Bhd.
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E-mail: service@oetker.com.my

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