Green bean bangkit cookie is one of the many variations of the traditional kuih bangkit that have been created. I've bookmarked this recipe for quite sometime so last weekend, I finally tried it.... that's after an unplanned purchase of a pack of roasted green bean flour on a recent trip to JB.
This is not like the melt-in-the-mouth type of bangkit you may have ever eaten. It's moderately crunchy & has a strong green bean flavour. Personally, I like the traditional bangkit better even though I like anything that has green bean flour as an ingredient like Tepung Gomak, Batang Buruk or Kuih Laman Sari.
(Green Bean Bangkit Cookies)
Recipe by Aini Salim from Resepi Pesta Perut 2002.
340g tapioca flour
30g plain flour
4 pandan leaves (torn)
320 ml thick coconut milk (from 2 whole coconuts) - you may not need to use all
190g icing sugar
2 small egg yolk
1 tsp vanilla powder (I used vanilla paste.)
1/2 tsp salt
1/2 baking powder
140g roasted green flour (store-bought)
- Combine tapioca, plain flour & pandan leaves & fry until flour is light & pandan becomes dry. (I placed them in a baking pan lined with baking paper & baked for about 1 hour 15 minutes, stirring every 15 minutes.) Leave aside to cool for 1 day. Sift & set aside.
- Place coconut milk in a pot & heat it up, stirring continuously, until it boils. Remove from heat & leave to cool.
- Combine egg yolk, vanilla powder, salt & baking powder & mix thoroughly using a hand whisk.
- Add in half coconut milk & continue stirring. Then add in all 3 types of flour & mix. Add the rest of coconut milk, bit by bit, & mix until a soft & pliable dough is formed.
- Place dough between two pieces of plastics & roll out to desired thickness. Cut out dough using a cookie cutter. Place cookies on a lined baking pan, leaving 1-cm spacing between them. Leave unbaked cookies to rest for at least one hour.
- Bake in a preheated oven at 170deg C for about 20 - 25 minutes.