Kuih Bangkit
100 pieces
Easy
Sweet and colourful Kuih Bangkit
Recipe Ingredients
How to Prepare
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 Rose Red Colour
Dr. Oetker Nona Egg Yellow Colour
Prep:
10 min
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.
Recipe Tips
Tip: For more crispy kuih bangkit, store the baked flour up to 5-7 days before use.
Tips
Tip: Tip: For more crispy kuih bangkit, store the baked flour up to 5-7 days before use.
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