Kueh Bangkit

This is my favourite to do recipe for CNY baking. I nearly lost it this year because I could not find back the screenshot I took years ago. To avoid the history repeating itself, I decided to post here for my own reference. :) 

Ingredients

210g tapioca flour (210g is for the cookie, you need to dry additional flour in case) 
1 egg yolk 
80g icing sugar
100ml coconut milk 

6-8 pandan leaves 

Recipe

1. Wash the pandan leaves and dry them before cutting them into short strips.
2. Spread the flour on the baking tray and put in the cut pandan leaves.
3. Bake the flour at 150 degree for 1 hour. Alternatively you can dry them in the wok over the stove
but that will cause a huge powder mess. 
4. Remove the pandan leaves. The dried flour can be kept in airtight for maximum of 2 days. 
5. Mix egg yolk, icing sugar and 50ml of coconut milk well before adding 210g of the baked
tapioca flour. 
6. Knead the dough for about 15 to 20 mins to get smooth texture. Be patient! This dough
is extremely hard to knead compared to the usual kneading. Need to knead till the coconut
oil is out. 
7. Add the balance of the coconut milk as you knead along. (At any point, when you find the
dough too dry, add in coconut milk sparingly.) 
8. Take a small portion of the dough, roll it using the rolling pin then cut using 
the cookie cutter. Balance dough can be covered with damp cloth to keep it moist. 
9. Dust some tapioca flour on the baking tray. 

10. Bake at 160 degree for 20 minutes and its done.