Kuih Bangkit Santan (Coconut Cream Ccookie) PDF Print E-mail
Monday, 06 September 2010 12:45

courtesy : Pn. Laila Abdullah


Kuih bangkit santan is slightly sweet with a creamy taste. Serve with coffee or tea.

 kuih bangkit santan2.jpg - 15.22 Kb


185ml coconut cream;no additives
240gm tapioca flour;dry roast
100gm (organic) wheat flour;dry roast
80gm granulated sugar;fine grind
2 eggs;lightly beaten
a little butter;to grease pan


Method of preparation:

In a pot heat coconut cream over low fire till almost boiling.Off the flame. Set aside to cool a bit.Dry roast tapioca and wheat flours separately. (till the smell is fragrant). Next combine the dry roasted wheat and tapioca flours with the ground sugar in a bowl. Add coconut cream and eggs. Knead till the dough is soft. Dust a board with a little flour. Using a rolling pin, roll the dough into a thickness of 5mm. Dip a cookie cutter into flour. Then, cut out stampings. Arrange in the greased pan and bake at 190 degrees C till the cookies are baked. Cool. Store in an airtight container. Serve with coffee or tea.

Last Updated on Saturday, 21 January 2012 14:02