Mom in Law's Kueh Bangkit

In my earlier post, I mentioned about the CNY goodies known as Khnuat Khnuat.

Now its time for me to type down step by step directions for the Kueh Bangkit that is so popular with many and they don't mind buying from my in laws. But well, this was the past...maybe more than 20 years ago.

So now I am learning from my mom-in-law. Again, she uses agar agar...so I have to perfect the proportion which is very difficult in her recipe. So I hope you guys understand what I will be writing down.

The typical Nyonya Kueh Bangkit calls for purely tapioca flour and remember no pandan leaves are to be added into the traditional recipe.

Mom in law's Kueh Bangkit

Ingredients
1 kg Tapioca Flour
2 grated coconuts
Caster sugar
*Note: 1 bowl of coconut milk = 1 bowl of sugar
6 eggs yolks

1. Fry the flour till its light. You can fry it on high or low heat. But remember if you are using high heat, your hands must keep frying. Don't stop or it will char. When you first fry the flour, you can feel the weight of the flour. The more you fry it, the lighter it will become. The flour will literally fly and that's the time to turn off the heat and scoop them out to cool down. This flour needs to be completely cool. Thus I will advise to fry the flour a few days in advance and also fry more. Because this flour can be kept in air tight containers and be used again.
2. Roll the grated coconuts into a ball and squeeze it using a muslin cloth. Let the coconut milk be contained in a bowl (any bowl in the household).
3. Important: if you obtain a bowl of coconut milk, you have to use exactly a bowl of sugar. For those who doesn't like sweet stuff, you can reduce it to 3/4 bowl of sugar.
4. Combine the coconut milk and sugar in a pot and boil it till the sugar has melted. Make sure to keep stirring. Once the sugar is melted, off the heat and set aside to cool. 
5. Beat the eggs.
6. Once the coconut sugar mixture is cool, pour in the eggs and combine them using your hand. 
7. Now add in the flour (I used a ladle). Scoop by scoop...and knead it. There is no hard and fast rule on the flour to use. So add the flour and knead till the dough is pliable.
8. Once done, cover it and let it "rest" for 20 minutes or so.
9. Flour the table or baking mat. Scoop a small dough and add some flour to it and knead. 
10. Roll the dough out to 0.5cm thickness and use the kueh bangkit cutter or cookie cutter to cut the dough. 
11. As this will not expand, you can lay them pretty close to each other. As I lined all my baking trays with baking sheets. There is no need to sprinkle flour on to the tray. 
12. Preheat oven at 160 Degrees Celsius. 
13. Bake the trays of dough in the oven for 20 minutes or until the sides of the bangkit is cream in colour.  Take them out. 
14. Leave the kueh bangkit to cool and keep them in air tight containers.