Thursday 24 January 2013

Happycall Kueh Bangkit


Yield: about 50 cookies

240g tapioca flour
1 egg yolk
80g icing sugar
100g coconut cream (not coconut milk)
Pinch of salt
4 pandan leaves, dry and cut into short length

1. To dehydrate the tapioca flour.
I used a rice cooker to dehydrate the tapioca flour. Pour the tapioca flour together with the pandan leaves into the rice cooker, and switch on 'Quick' rice cooking mode. Stirring occasionally to facilitate the drying up process. You may use the normal rice cooking mode too. The only different is the 'Quick' mode goes into heating immediately.
You can also use HCP or oven to dry-fry the flour.
When the flour becomes light and loose, then you can stop stirring and let it cool down.
Remove the pandan leaves and keep the flour in a plastic bag until ready to use. The usual practice is to keep the flour for 1 to 2 days.

Dry-fry the flour with pandan leaves
in a rice cooker

Use 'Quick' cook mode

Stir the flour occasionally to
facilitate the drying process

Keep the flour in a plastic bag after
2. Pour 200g of the tapioca flour and all the icing sugar into a clean mixing bowl. Sieve them before use to get rid of lumps.
The remaining 40g of flour will be used to adjust the dough moisture and to dust the work top and cookie cutters.

Split the tapioca flour into 200g
and 40g

Sieve the 200g flour together with
icing sugar

3. Add salt and egg yolk to 80g of coconut cream and blend well. The remaining 20g of coconut cream will be used to adjust the moisture level of the dough later.

Divide the coconut cream into 20g and 80g

4. Pour the coconut-egg mixture to the flour mixture and knead into a dough. Add the 20g coconut cream bit by bit till you get a pliable dough.

Adding coconut-egg mixture into
the flour mixture

Use the remaining 20g of coconut
cream for moisture adjustment

Adjust and knead the dough
into a pliable one

5. Line the HCPan with parchment paper. Place a gridiron under the pan to prevent burning the base of the cookies.

Put a gridiron under the parchment

6. Line the work top with a piece of big plastic sheet. This helps to prevent the cookie dough from sticking to the work top, and the cookie cutter scratching the work top.

Line the work top with a plastic
sheet and sprinkle some
flour on it

7. Dust some tapioca flour onto the plastic sheet. Take a portion of the dough and spread out by using a rolling pin. The thickness of the dough is about 0.5 cm.

Roll out the dough into 0.5cm

8. Dust a cookie cutter with some tapioca flour and cut out a cookie dough. Make a few clockwise and anti-clockwise twists to dislodge and lift up the cut cookie dough.

Dust the cookie cutter in the

Cut the dough using a cookie
cutter dusted with flour

Twist the cutter in several clockwise
and anti-clockwise direction to
dislodge the cookie dough

You may want to create some
patterns on the cookie

9. Place the cookie dough onto the parchment paper in the HCP.

Place the cookie doughs over the
parchment paper in the HCP

10. When you fill up the HCP, you can lock the lid and start baking.
Bake at medium low heat for about 20 minutes, or till you smell the cookie aroma.

The cookie is almost cooked if
the base turns brown

When the base of the cookie becomes light brown, flip the cookie to bake the other face of the cookie at low heat for about 5 minutes. Close the lid but not locking to let the moisture escape.

Flip the cookies over to bake the
other face

Leave the lid ajar when
doing the final baking

The baking is done when the
other face turns light brown

11. Transfer the baked cookies to a rack to cool. Keep in a air-tight container after complete cooling.

Cool the cookies on a rack

Keep the cookies in a air-tight

Oven baking
You can bake the cookies in an oven set at 170 degree Celsius for about 15 to 20 minutes.

The centre of the fresh cookies tend to be hard. It will turn 'softer' after a while :)
Tips: Use coconut cream instead of coconut milk to minimise the water content in the dough. Too much water will resulted in a hard cookie :)

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