- In a wok, add pandan leaves and flour. Over low heat, gently stir and fry flour until it is light and the pandan leaves turn crispy. Set aside to cool enough to handle, then, discard pandan leaves and sieve the flour into a large bowl. Set aside to cool completely. Always fry more tapioca flour for dusting.
- In a separate bowl, add eggs, butter and icing sugar. Use a balloon whisk to whish until light, creamy and all the sugar is dissolved.
- Gradually add flour (dry ingredients) into the mixture (wet ingredients). Then add coconut milk bit by bit and mix well to combine. Depending on the batter, you may not need all the coconut milk. Reserve the balance for use when dough is too dry.
- Knead the dough until it is not sticky, then, cover with a damp cloth and rest for 30 mins. The dough should be quite floury and dry, but not too dry that it does not hold its shape.
- Prepare the baking trays – line them with baking paper.
- To shape the cookies, dust the wooden mould with fried tapioca flour. Pinch off some dough and press it into the moulds. Trim the excess using a thin sharp knife. Invert the mould and knock to release the moulded dough.
- Arrange on the baking trays. The cookies can be arranged close to each other as they do not expand.
- Bake in pre-heated oven at 180°C for about 15 mins, or until the base is slightly browned. Kuih bangkit should be pale in colour and should not be baked to a golden brown. Remove from the oven.
- Add the finishing touch to the cookies with a spot of pink food colouring using the tip of a toothpick.
- Cool cookies on wire rack and store them in an airtight container.