Here’s the problem – it is probably (for me) the most challenging cookie to make. Most Kuih Bangkit recipes use tapioca flour (aka tapioca starch), which creates a super-stiff dough that’s extremely hard to handle. How hard? Hmmm…I had wished the first batch of cookies that came out of the oven was a complete failure just so I could throw away the rest of the dough. LOL!
The first requirement in a Kuih Bangkit recipe is always to fry the flour until light. The idea is to remove most of the water content and replace it with the creamy, fragrant coconut milk. However, the time recommended to complete this task can vary anywhere from 30 minutes to 2 hours, depending on individual recipe. I find it almost impossible to get a consistent result everytime (especially not knowing how “light” is light enough).
Nevertheless, after everything is said and done, I would have to say that all the time, effort, and frustration spent in making these delectable cookies is well-worth it (of course, I have to keep popping them in my mouth to remind me of that fact ;-D).
Yay! I’m so glad I managed to finish my CNY treat list by today, which is the last day of Chinese New Year. :-D