Puri ( Indian Fried Bread)

I got this awesome recipe from one of my friends and wanted to give it a try for lunch.  It over exceeded my expectations and the bread itself puffed up nicely when fried.  I paired it with some vegetable kurma.

INGREDIENTS

1/2 cup  whole wheat flour / Atta flour

1/2 cup of all purpose flour

2 tb semolina / Suji

1/2 tsp salt

1 tb oil

Some water

METHOD

1.  Mix all the dry ingredients and oil.  Add the water a little at a time.  Dough should not be too soft.  

2.  Roll out into small balls, cover with damp towel and set aside for at least 20min.

3.  Using a small rolling pin, flatten each ball and not to thin or flat. If it stick to the counter, add some oil.

4.   Heat up oil till it’s really hot.  Place the rolled dough one at a time and gently move it around with a             tong taking care not to punch hole or it will not rise.

5. Once it has puffed up, turn it so the other side can cook.  Do not leave it in the oil too long.  This takes about less than 5 min.

6.  This can be eaten with potato masala, any type of curry or I sometimes just like to eat it plain.

Kuah Rojak

I have been yearning to eat this ever since we came here.  We used to buy this all the time from hawkers and its too delicious especially the sauce being a little spicy and at the same time sweet. Dipped with fruit of different texture gives this dish a special autenticity that you just cant get anywhere.

Ingredients

Dried Chili - Boil
Belacan - 1/4 in
Brown sugar
Palm Sugar
Salt
Dark soy sauce
1/2 tsp flour ( to thicken the sauce)

Quantity of ingredients depends on how spicy and sweet you want the sauce to be *


Method

• Blend chili and belacan till fine.
• In a nonstick pot, melt the brown sugar and palm sugar in a little bit of water. Not too much as you do not want the sauce to be too watery.  Once the sugar melts, add the blended ingredients, salt, dark soysauce and flour.  Cook in slow heat till everything has combined and sauce is thick.
• Dish out and sprinkle with chopped peanuts.
• This sauce can be served with Pineapple, cucumber, Jicama(Sengkuang), mango and rojak crackers

Fluffy ButterCake

I made this awesome fluffy and soft buttercake today using a different method of mixing.  This recipe also uses emulsifier to fluff up the batter and the butter is added right at the end.

I just made half the recipe called for.

Source: mykitchensnippets

Ingredients

100gm sugar
100gm cake flour
100gm butter (melted)
3 eggs
1 tsp Ovalette/emulsifier
2 tbsp whole milk or condensed milk
1/4 tsp salt
1/2 tsp vanilla essence
drop of pandan food coloring

* No cake flour - substitute with 1 cup of flour minus 2 tbsp.  Add in 2 tbsp of cornstarch and sift well.


Method

Sift the cake flour into bowl,  Add sugar, salt, eggs, ovalette, vanilla essence, condensed milk.
Whisk in a stand mixer until white and fluffy.

Slowly drizzle in the melted butter and whisk with medium speed till well combined.

Divide in a small bowl and mix with pandan food coloring on one bowl and pour alternately in a greased loaf pan.

Bake at 350 degrees F for about 40 minutes until skewer is clean when tested.

Remove from oven and let it cool for about 5 minutes. Turn it onto a cooling rack and cool completely before cutting to pieces.

Kuih Lapis - updated

I tried this after many tries and I think I am going to stick to this recipe as it is soft and easy to peel apart.


Ingredients

400 ml water
400 ml coconut milk
100 gm sugar ( add more if needed)
2 pandan leaves, knotted
1/4 tsp salt

180 gm rice flour
120 gm tapioca flour
1 tb cornstarch

Food coloring

Method

Boil sugar, pandan leaves, water, coconut milk until sugar is dissolved. Turn heat off and let it cool completely.

Stir in the rice and tapioca flour until dissolved.  Strain and divide into 2 bowls.

Grease a 7inch pan and place the pan in a steamer and steam till hot.

Steam each layer for about 6 minutes.  The top layer has to be in dark color.  Once all done let the kueh cool down completely for about 2 hours.  Cut with a plastic knife.

Kuih lapis

Coconut Chutney

Ingredients

Coconut - 3/4 cup (grated)

Green Chillies - 3-4

Fried Gram -1 tbsp (also known as pottukadalai)

Ginger - 1 small bit

Tamarind - small bit

Coriander leaves - 2 tbsp chopped (optional)

Salt to taste

Shallot

Peanut

For the seasoning

Mustard -1/2 tsp

Urad dal - 1/4 tsp

Onion

Dried Chili

Curry leaves - a little

Method 

• Grind coconut, green chillies, fried gram, ginger, tamarind and coriander leaves together with needed water and salt. Then you can rinse the mixie and add little more water.
• Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal and dried chili.
• When dal turns golden brown, add onions and curry leaves and pour it over the chutney.
• Serve it with idly or dosa.

Masala Dosa with Potato Filling

Masala Dosa is usually made by stuffing it with fillings made with boiled mashed potato cooked in spices. The filling can be prepared ahead of time.  The dosa can also be accompanied by coconut chutney or dhal sambar.

Dosa Ingredients

Idly Rice    1 cup

Cooked Rice  2 tbsp

Whole urad dal (without skin) -1/2 cup

Fenugreek seeds -1/2 tsp

Salt needed

Method

• Soak Idly rice, urad dal, cooked rice and fenugreek seeds,  in enough water for 4-5 hours.
• Wash and grind everything together to a smooth texture adding water, a little at a time. Dont let the batter be too watery.
• Pour into a bowl, cover and set in a warm place. I placed it in my oven.  Let it ferment.  I blended the flour at night and left it to ferment overnight. Before making dosa, add little water and mix well to get the dosa batter consistency. It should be almost like a pancake batter.
• Now the dosa batter is ready.

This is after fermentation

On the tawa after cooking it for about 5 minutes or less

 Potato Masala for Filling

Potatoes - 500 grams

Onion -2 medium size

Ginger - 1 inch piece

Green chilli - 2-3 (finely chopped or slit)

Turmeric powder - 1/4 tsp

Curry leaves - few tender ones

Salt needed

Oil -2 tbsp

Mustard seed - 1 tsp

Urad dal -3/4 tsp

Hing/Asafoetida - a pinch

Oil for making dosa (Gingerly oil preferred, optional)

Method

• Wash and cut potatoes into half and pressure cook  for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.
• Cut onions lengthwise, slit green chilli and finely chop ginger.
• Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
• When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)
• Add turmeric powder, mashed potatoes and salt needed.
• Cook for few minutes (around 5-6 mins) until everything gets blended well. Switch off the flame. Filling for the masala dosa is ready. 
• Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
• Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of ghee or oil around the dosa and close it with a lid. (masala dosa should not be thick)
• Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since you are closing it with a lid, there is not need to cook the other side.
• The dosa is ready to be served and best eaten when its hot from the tawa.
• Serve with coconut chutney or sambar.

Egg Custard Tart

Ingredients of crust

225 gm plain flour
125 gm butter
55 gm icing sugar
1 egg, whisked
a dash vanilla extract

Ingredients of custard

3 eggs
110 gm caster sugar
225 gm hot water
85 gm evaporated milk
1/2 tsp vanilla extract

* This crust is more like a cookie crust

Method

• Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
• Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
• Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
• Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess.
• Method (making custard): 
• Add sugar into hot water, mix until completely dissolved.
• Whisk egg with evaporated milk. Pour in sugar water. Mix well.
• Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
• Method (baking tarts): 
• Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
• Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Easy Baked Crab Rangoon

If you love crab rangoon, then you will surely enjoy this version which is slightly healthier since it is baked.

Ingredients

1 can  (6 oz.) crabmeat, drained, flaked

4oz  PHILADELPHIA  Cheese, softened

2  green onions, thinly sliced

1/4 cup  KRAFT Light Mayo Reduced Fat Mayonnaise

12  won ton wrappers

Method

Heat oven to 350°F.

Combine first 4 ingredients.

Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture.

Bake for 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Angku

Ingredients


370ml water
red food colouring
490g glutinous rice flour
185g cooked sweet potato (mashed)
5 tbsp caster sugar
1 tsp salt
2.5 tbsp peanut oil
1-2 banana leaves, rinsed and wiped dry
oil for greasing
10g glutinous rice flour (to dust the mould)

Filling


350g mung beans
2 pandan leaves, knotted
150-175g sugar
4 tbsp peanut oil

• Wash and soak overnight the mung beans
• Steam the beans and pandan leaves in rapidly boiling water for 30-45min until soft and mushy
• Blend the beans in a food processor
• Combine the blended beans, sugar and oil in a wok
• Stir continuously under very low heat until the mixture binds together and won’t stick to your hands
• Leave to cool first before forming into compact balls that will suit the size of the angku moulds
• Keep the rolled balls moist by covering with a wet tea towel

Or to make things easy I sometimes just stick the bowl of mung beans with some water in the microwave.  Cook till mushy. Then add the sugar and oil and cook in a wok to bind all together.

For the Dough

• Add red colouring to water until it’s a deep red colour.
• Measure out 370ml of this red-water mixture and set aside for use, discard the rest.
• Mix all the ingredients together and knead, adding water bit by bit, until you get a smooth dough.
• Keep the dough in its bowl, covered with a wet tea towel to prevent drying out.
• Put a ball of filling in the centre and wrap skin over the filling, sealing the edges together.
• Roll lightly between the palms to smoothen the surface.
• Lightly dust the Angku mould with glutinous rice flour.
• Flour your hands and dust the dough as well.
• Gently press the filled ball of dough into the mould.
• Knock mould against the table to dislodge the Angku and tap it out onto your hand.
• Place Angku on a lightly greased banana leaf.
• Steam over low-medium heat for 8-10 mins, or until the angku are a deep red.
• Allow to cool, then brush lightly with oil so they will not stick together.
• 
  

Lor Bak

Lor Bak is slivers of pork lightly seasoned with five spice powder and rolled up in beancurd sheet, and then deep-fried. There are also bits of Jicama ( Sengkuang), shallots and spring onions in the rolls. Everyone has a variation of this recipe. The most important thing is that the meat has to be tender and tasty. This time around since I decided to make it without any planning ahead, I just used ground pork and it turned out as delicious. Also I made a special dip to go along with it. Make sure to make the dip if you are going to do this Lor Bak.

Source: The Hungry Caterpillar (with own modifications)

Ingredients


1 lb of pork, ask the butcher for a tender cut ( I used ground pork)
1 tsp of five spice powder
1 medium Jicama, optional
1 carrot
2 stalks of spring onion
2 shallots
1 clove garlic, minced
Thumbsize ginger, pound and squeeze juice
2 tbsp oyster sauce
1 egg
3 tbsp tapioca flour
salt, white pepper and sugar, according to taste
Beancurd sheet
Cooking oil for deep frying

Method

• Cut the pork into slivers. Marinate with the five spice powder and a teaspoon of salt and white pepper. Mix together and leave aside.
• Peel the jicama and carrot. Cut the jicama, carrot and spring onion into matchsticks. Dice the onions and mince the garlic. Squeeze the ginger to get about 1 tsp of juice.
• In a mixing bowl. put the the pork with the sengkuang, carrot, spring onion onion, onions and mix well.
• Then, add the egg, oyster sauce, tapioca flour and seasoning. Mix well.
• Cut the beancurd sheet into long sheets with a width of 12cm. Place the filling at the end of the sheet, and roll it tightly. Roll it only once so that it’s only wrapped in a layer of the sheet.
• Heat the cooking oil, and deep fry the rolls till golden brown.  These rolls are usually served with the dipping sauce and cubed cucumbers.

Dipping Sauce

2 tbsp dark soy-sauce

a pinch of Chinese 5-spice powder

2 tbsp sugar

salt , to taste

4-5 tbsp water

½ tsp cornstarch

1 egg white, lightly beaten

Method

In a small pot, combine all ingredients [except egg white], over low heat, bring to a slow simmer

Simmer 1-2 mins stirring occasionally till sauce is smooth

Add egg white, stir with fork, forming fine white streaks in the sauce

Remove from heat, serve at room temperature .

Ta Ko

No, this is not your regular taco but its a dessert served cold.  It is very soft  and made with cornstarch, coconut milk and pandan juice, with little crunch from chopped water chestnuts.  My cousin once made this for me for our 1st wedding anniversary and since then I have been trying to get this recipe but only now I manage to find it.  Another interesting thing about this delicacy is that you make tiny casings out of screwpine leaves and then pour the cornstarch mixture into it.  I must say, the making of the casings was a challenge because here in US, we buy the frozen ones which are not broad.  The best ones to make this casings are the ones little broader.  Anyways, I manage to make the dessert which I have been dying to try for so many years...

If you want to try this and cannot find screwpine leaves or just do not have the patience to do it, by all means use small moulds or chinese tea cups.

Ingredients

Pandan Layer

25gm mung bean starch (green bean flour) or cornstarch
250ml pandan juice
60gm sugar
3 water chestnuts, peeled and chopped

Coconut layer

15gm mung bean starch or cornstarch
125ml water
125ml coconut milk
50gm sugar
Very small pinch of salt

Method

Prepare pandan layer. Mix everything together and cook on medium low heat until it looks transparent and thick.
Spoon over prepared casings.
Prepare coconut layer. Mix everything together and cook on medium low heat until it thickens. Taste, it should no longer taste floury.
Spoon over the pandan layer.
Let cool down to room temperature and it will harden. Best served when chilled.

Idli

You know my cooking is a very get to the point kind and I dont like to sweat it out by confusing myself since I have my small one running and constantly needing me.  I made some batter for Dosa couple of days ago and today I was thinking of making Idly with that batter. Idly is a pillowy soft cakes cooked in a special steamer and served mainly with chutney powder or sambar (lentil soup) for dipping. This dish is usually served for breakfast or dinner in many Indian house and also on special occassions. Many recipes call for soaking the lentil and rice seperately and grinding them seperately  but since I did not have the time to do things one at a time, I just ground them together and still got a good result.  Here is my super basic recipe.

Ingredients

1 cup urad dhal

3 cup raw rice ( I used Ponni Raw Rice) or use parboiled rice

A pinch of  fenugreek seed

1 tsp salt

a fistful of cooked rice (or a little less)

• Soak the rice and lentil in different containers for at least 6 hours.  Grind the rice, dhal and cooked rice with the soaked water to a thick batter.  Add in the salt. Give it a good mix with your hands.  If you feel the place you live is fairly cold then you can add 1/4 tsp yeast.  This is to help with fermentation of the batter.  Cover the bowl and leave it in a warm place for at least 8 hours.
• After the batter has fermented fully, you will notice there is a strong odor as if the batter is spoilt.  No worries, this is how it should be. Then laddle the batter into the special Idli mould and steam for about 15 minutes.  Serve while still warm.

Muruku / Chakli

Now, these guys are the show stopper..no one celebrates Diwali without these. One particular savory cookie prepared for Diwali in our house by my mom used to be Murukku. It is a dough made of rice flour,urad dhal; mixed with sesame seed and cumin, ghee and salt.  Pressed out in a mould and fried. We love it so much and it finishes so fast that my mother did and stored these in huge air tight containers. Absolute bliss! I miss sitting around, having my mom prepare those as and when I craved for it. Times have changed - Now I am the one preparing this as and when my family craves for it.  Though it takes time and patience, this is one thing that I make every year for my family and each time I make this, it brings back memories of how me and my mother would hang out in kitchen while she makes it. I miss my mother so much and hope that my kids will hold on to tradition and someday make it for their family.

Ingredients

3 cups rice flour (sifted well - also make sure there aren't any stones/debris etc)
1 cup Urad dal flour ( pan fry without oil and grind in dry grinder)
2 tsp. melted butter
1 tsp cumin
1 tsp sesame seed, toasted
Salt to taste ( it varies from family to family - apprx. 1/2 tsp to 1 tsp or as per taste)

Method

• Mix all the ingredients in a bowl.
• Adding water little by little, form a stiff dough.
• Now there are two ways to go about making these Murukku using the Murukku maker ( yes you need this to make  murukku ) Among different attachment that you get for this maker - you will find 1 star and 3 stars plates. 
• Take the 1 star attachment and fix it to the maker. Alternatively take a damp clean cloth and lay it on the counter. Or use plastic sheet lightly brushed with oil/butter. Take a small amount of dough and place it inside the maker - the one which has narrow hole in it
• Now place the other mould which is used to press the dough through the hole on top.
• Press the dough on the plastic sheet and you will find the dough coming out shaped as per the one star attachment. Slightly rotate the maker round and round until you make a circle.
• You can make as many spirals as you please.
• Just remember that you would have to remove it from the plastic to your hands and then drop it into the hot oil.
• With practice it gets easier to retain the shape of the circle while dropping into the oil.
• You can completely skip the plastic/cloth for this attachment and if you are comfortable enough, just press the dough right on top of the oil. Press it until a sufficient amount has dropped into the oil and break off the rest of the dough from dropping - just stop pressing the maker.
• Now fry them until done - You can make it red, light brown or golden as per preference.
• Drain them on paper towels. Let them cool and store in air tight containers. 

Muruku mould..

Ghee / Suji Cookies

This is my first time trying to make this cookies.  As the name says it...these babies are made only with ghee. Ghee is a clarified butter and easily can be bought at the Indian Grocery store. It is easy to make your own ghee but in this case I would prefer just buying one. The special thing about this cookie is that it melts in ones mouth !! You could say its something like Melting Moments. Its not made with suji (semolina) but I don’t know why many refer it as Suji Cookies.


Ingredients


Ghee - 1/2 cup
Icing Sugar - 1/2 cup
Baking powder- 1/4 tsp
Plain flour - 1 1/4 cup
Salt a pinch


Method

• Preheat oven to 350 degrees. Line as many baking trays as you have with aluminum foil and set aside.
• In a mixing bowl, add flour, baking powder, sugar, salt and finally the ghee. ( Do not add all at once). Mix into a soft dough by adding more ghee.
• With slightly moistened hands, shape 1/4 teaspoonfuls of dough into little balls. Place them about 1 inch apart on prepared baking sheets. Bake a tray at a time for about 10 or so  minutes, rotating halfway through. The biscuits should have an ivory tinge and still be a little soft when you take them out of the oven- they will firm up as they cool.

I was getting sleepy..my cherries are not evenly cut !

The bottom should not be brown at all.  

Dahlia Cookies

This cookie can be seen at mostly all houses during festive season. Takes some time pressing it out of the molds but its really delicious with a very mild sugar and melt in your mouth texture.   Ingredients used are minimum. I used a Dahlia cookie mold but I suppose this can be pressed by any cookie cutter. Yet to try that.  This cookie can be dressed by putting some cherries cut into small pieces or sugar sprinkles.

Ingredients

225gm butter, room temperature
110gm confectioner sugar
1 yolk
1/2 tsp vanilla
70gm cornstarch
120gm custard flour
170gm all purpose flour
1/4 tsp salt
cherries for ganishing

Method

• Beat butter and sugar ( I used wooden spoon to mix the butter and sugar) Add egg yolk, salt and vanilla. Mix well.
• Sift in the all purpose flour, custard flour and cornstarch. 
• Put in the cookie mold and press out onto a cookie sheet. ( Add more flour if dough appears to be very soft.) Top with small pieces of cut cherries.
• Bake at 325 degrees for about 15 minutes.

• 
  

London Almond Cookies

Some has almond nibs and some with melted white chocolate

Today I made another cookie for my festival next week.  This one has almond inside the cookie and coated with chocolate.

Ingredients

125g butter, diced
75g icing sugar, sifted
1 egg yolk
225g plain flour, sifted
1 tsp rice flour
300g whole toasted almonds with skin, halved
450g dark chocolate, melted
Small paper cases
Almond nips or chocolate rice for decoration

Method

• Cream butter and sugar until light and creamy ( I just used wooden spoon)  Beat in the egg yolk. 
• Add plain flour and rice flour. Fold and mix well.
• Take a marble-sized dough (approximately 8-10g) and wrap around half the almond. Shape into a small egg. Place on greased cookie trays and bake in preheated oven at 350 degrees for 20-25 minutes. Cool on wire racks.
• Place cooled cookies on small paper cases. Top and cover with melted chocolate.
• Sprinkle almond nips or chocolate rice liberally over the top.

Pineapple Tart

Anticipating festivals can sometimes be more fun than the festivals themselves.  Deepavali or better known Festival of Lights is an important festival in Hinduism, celebrated for different reasons, occurring between mid-October and mid-November. For Hindus, Diwali is one of the most important festivals of the year and is celebrated in families by performing traditional activities together in their homes, visiting friends and family.

These past couple of days I have been tied down making cookies for the festival which is round the corner.  Today I would like to share something that I have been making since I was a teenager.  Its sort of a pastry filled with pineapple filling. Not one year goes by without me making this.

Ingredients


2 1/2 cups  all-purpose flour
2 sticks butter orn225 grams butter
1/4 teaspoon salt
1 egg yolk
4 tablespoons confectioners’ sugar/icing sugar
2 tablespoons cornstarch (corn flour)
1 egg yolk (lightly beaten for egg wash)

For the pineapple filling

2 cans (20 oz can) sliced pineapples
10 tablespoons sugar (more or less to taste)
1 teaspoon cornstarch or corn flour (mixed with 1 teaspoon water)

Method

Drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until it’s mushy, about 10 seconds.

Pineapple Mould (Nastar)

Put the filling in and roll

Using medium heat, cook the pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch (corn flour) to thicken the filling. Let it cool in the fridge.

For the Pastry

Sieve the flour, cornstarch, salt and sugar into a medium bowl. Soften the butter to room temperature. Add in the egg yolk and the flour. Knead to form the dough.

Divide the dough and pineapple filling each into 24 equal rounds. Use a pineapple mould to make long thin strips and put in the rolled filling and roll the pastry up.
You can also use a pineapple tarts mould to make the pattern above.

Preheat the oven for 350F and bake for 20-25 minutes or until light brown.

Kuih Bangkit

I remember my mother in law making this for chinese new year but I just craved for this and tried making it on my own.  Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut milk. It is a cookie that is hard on the outside but melts in your mouth. This is one cookie that has quite a long shelf life compared to other cookies like Pineapple Tarts. It can be kept for about 2 months if stored in airtight container.  Trying using good quality coconut milk.

Ingredients

2 1/2 cups tapioca flour/tapioca starch
1 Tbp. butter, melted
1 egg yolk (from large egg)
1 cup icing sugar
120ml thick coconut milk (or coconut cream)

Bangkit mould

Method

• Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. (You can fry the flour in the wok if you don't have a microwave.) 
• Microwave extra tapioca flour for standby (to flour the surface) and kneading purposes.
• Sift tapioca flour and icing sugar in a big bowl. Add melted butter, yolk & coconut milk. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
• Roll out the dough on lightly floured surface to about 3mm thickness. Cut into shapes with a cookie cutter (Or you can use the kuih bangkit mould (this required longer baked time). Arrange on lined baking tray and bake at 350'F for 15 minutes. It will puff when baked.