Dry-fry tapioca flour over moderate heat for 3 minutes. Then lower
heat and continue frying for another 2
minutes.
Beat egg yolks and sugar till dissolved.
Squeeze grated coconut with muslin cloth to obtain coconut milk. Boil
coconut milk with 2 tablespoons sugar taken
from the quantity stated in the above for 3
minutes.
Leave the boiled coconut milk to cool. Then add egg and sugar mixture to
blend.
Divide the mixture into 2 portions.
Add half the tapioca flour into one of the portion. Then the remaining
tapioca flour to the other.
Knead dough until pliable. If dough is sticky, add 1 tablespoon of tapioca
flour to it.
Sprinkle 1 tablespoon of tapioca flour onto formica table or
board. Roll dough out to 0.5 cm thick
and cut the shape with cookies cutter.
Sprinkle tapioca flour on baking tray before placing the cookies on
the tray for baking.
Oven temperature 180C / Gas No. 5 for baking about 20 minutes or
until light cream in colour.
For more detail info in photos in steps go to my
Susan's Blog on
Kueh Bangkit Chinese New Year Cookies Recipes
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