Its another time of the year - Chinese New Year and of cos it is cookie baking time again.
Since the last few cookies batches I had tried baking, this one is quite a success in terms of texture which I failed slightly in my previous batches of cookies. There's still room for improvement in terms of taste though. I guess instead of the instant packet-ed coconut milk, the ones squeezed directly from the real grated coconuts might bring out stronger taste.
2 weeks before Chinese New Year, I've been browsing recipes. Spotted the "Durian Cookies" but the ingredient for the filling suggested the "durian paste" from supermarkets. I saw such paste before and it's not like how we think of those fresh yellow puree. It is sold in packets (usually next to pineapple tarts paste) & look nothing more than a "Durian Dodol" (a durian flavored chewy cake that looks like "Nonya Kueh"). I imagined sinking my teeth into the fluffy cookie crumbs, like that of the pineapple tarts, but when the teeth sinks into the gooey thick "candy" without rich durian fragrace, it's really not a "marriage". Hence, my nature of experimenting, I wanted to use the fresh durian puree.
I even researched on how to make the puree into a thicker pliable paste so that it can be easily wrapped in the dough.
But later, I realized its not the good season for durians anymore. My dad, who is good in buying durians, claimed that it won't be nice. Too bad. :(
So I ended up with an "easier-to-get" recipe, i.e. the "Kuih Bangkit" as most of the ingredient I already had, just top-up a few stuff items only.
So here it is, just to share as an amateur in cookie-making, the recipe of the "Kuih Bangkit" :)
INGREDIENTS:
* 300g tapioca flour
* 3-4 pandan leaves
* 20g magerine/unsalted butter
* 1 egg yolk
* 140g icing sugar
* 120ml coconut milk
* 1/4 tsp vanilla powder
METHOD:
Step 1
Wash & clean the pandan leaves dry. Cut them with scissors into about 4cm long pieces.
Turn on the stove to low flame.
Put the pieces of pandan leaves together into the pot.
Dry fry the flour & pandan leaves for minimum 30mins or more.
(I heard from a friend that the usual method is to fry for 2hours!!)
As you fry, the flour will become more "fluffy" and "light". You will realize the density & moisture of the flour slowly lightens.
Tipped by a friend: After frying, I set the flour with pandan leaves aside with a lid covered to cool overnight. (This may let the fragrance get stronger)
Step 3
Next day, take out the flour & sift it again into a mixing bowl.
Together, sift icing sugar & vanilla powder into the same mixing bowl.
In another bowl, mix the liquid ingredients together.
Mix the coconut milk, egg yolk & margarine/unsalted butter (melted would be better but without melting may do as well)
Pour the liquid mixture into the dry mixture & knead 'em into dough.
If you realize the dough is still a little crumby and does not hold into a shape as you knead, you may add little coconut milk & knead again to the consistency that is pliable.
Sprinkle some flour onto the table.
Put the dough onto it & roll it flat about 1/2cm thick.
Use a cookie cutter, cut out the desired shapes.
Place baking sheet onto the baking tray/pan.
Put the cut dough onto the baking sheet.
Bake at 165°C / 329°F for 15mins.
DONE!
Because this year's Chinese New Year crashes with the Valentines' Day, I did something slightly special~ Heart-Shaped Kuih Bangkit.
She kinda loves these cookies. My dad finally said at least the cookies are crispy for the texture (Melts in your mouth~). My sis asked me to bake a small tub of 'em for her to bring to office to munch. My boyfriend, erm.. well he munched off almost 1/3 of a tub!
But there were some who said it's not nice, and some said the coconut fragrance isn't strong enough which I guess it is because I used the packet coconut milk instead of the real grated coconut to extract the milk out of it.
But I guess, it is not a bad success for the first time baking this cookie with the proper tools in hands!
You may get items here for this recipe (TOTAL BELOW $50!):
