Recipes Coconut Cookies (Kuih Bangkit) 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Enjoy Raymond Blanc’s flourless chocolate mousse cake recipe admin May 1, 2021 New Recipe: Soha Ali Khan Bakes Pineapple Upside-Down Cake, And Heres How You Can Too! admin March 10, 2021 New Recipe: 64 Mother’s Day Brunch Recipes That’ll Make Her Morning admin March 16, 2022 New Recipe: Sweet temptations for Valentine’s Day; recipe requests for Chattanooga restaurant specialties admin February 9, 2022 New Recipe: Nadine Coyle Was On Great British Bake Off And Everyone Had The Same Favourite Bit admin April 8, 2021 New Recipe: Vanilla Buttercream Easter Egg Cake Recipe-How to Make Vanilla Buttercream Easter Egg Cake admin March 12, 2021 About The Author More from this Author One Response juicyorange520 January 23, 2022 Kuih Bangkit aka Coconut Cookies. It tastes very dry, but it melts in the mouth and has a full coconut fragrance. Here the 3 flavors Kuih Bangkit. #####Preparation Time: 1 hour #####Cooking Time: 28 minutes #####Serving Size: about 60 pieces #INGREDIENTS – 240g Sago Starch (fried) – 1 Egg Yolk (about 18g) – 60g Icing Sugar – 80g Concentrated Coconut Cream – 0.25 tsp Salt – 1 tsp Purple Sweet Potato Powder – 2 tsp Pandan Powder – 3 pcs Pandan Leaves #INSTRUCTIONS 1. Wipe the pandan leaves dry and cut them into small pieces, put them in a pot and pour sago starch, stir-fry them over low heat until the pandan leaves can be crushed, and let them cool for later use. 2. Pour the coconut cream into the pot and boil it over low heat until the bubbles are in a lava state, then turn off the heat and let it cool for later use. 3. Beat the egg yolks, icing sugar, and salt with a whisk at low speed until the color becomes lighter and smooth. 4. Add the cooled concentrated coconut cream and mix well with a whisk at low speed. 5. Sift and add the fried sago starch and stir evenly until mixed well. 6. The dough can be divided and added with different flavors and amounts of plant powder according to personal preference. If the dough is too dry, add a little concentrated coconut cream, otherwise, add a little powder. 7. After spreading the fried sago starch on the baking tray and mold, then knocking out the excess powder in the mold, press the dough into the mold forcefully. Cut off the excess dough and knock it out. 8. Put the Kuih Bangkit in the middle rack of the oven and bake them at 160 degrees Celsius for 28 minutes. 9. After baking, let it cool before putting it in a container. You can watch the instructional video [here](https://youtu.be/O6SLtT1Otu0) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.