For my reference - Kueh Bangkit

[lumoszoga]

From Cinta Dapur

Ingredients
500g Tapioca flour
200g Coconut cream (not coconut milk, it needs to be thick)
150g Icing sugar (works better than caster sugar)
1 egg yolk

Method

1. Measure out tapioca flour. Gently fry tapioca flour over low heat to remove all moisture and till it becomes fragrant. Leave to cool, preferably overnight. Note: Some people microwave their flour to remove moisture, this can be done, but in small batches to ensure it doesn’t burn.
2. Preheat oven to 150°C.
3. Heat the coconut cream in a pot over low heat for about 5 minutes. Stir and allow it to cool.
4. Sift icing sugar to aerate and it also ensures no lumps. Measure out 120ml of cooled coconut cream, add icing sugar, followed by egg yolk. Mix to combine and ensure it is smooth.
5. Sift the cooled tapioca flour and add about 350g to the coconut mixture and knead to form a soft and pliable dough. Note: Do not add all the tapioca flour all at once.
6. Line a baking tray with baking paper. Sprinkle some tapioca flour on a clean surface as well as your rolling pin. The dough should be soft and pliable and should not look “shiny” or “wet”. Should it feel wet, add more tapioca flour, 1 tablespoon at a time, until it feels dry enough.
7. Roll the dough to a thickness of 0.3cm, dust the cookie cutter with tapioca flour before cutting into shapes. You can also use a kueh bangkit mould, ensure that you also dust with flour before pressing the dough into it. If using the mould, slightly tap on the bench to unmould.
8. Use a scraper to help transfer the cut out dough onto the baking tray. Use a crimper to make patterns on the cut out dough. You can also leave it plain.
9. Bake for about 15 mins (depending on the thickness of your cookie). A thicker cookie would require a longer time to bake and vice versa.
10. As the remaining dough may turn hard, add 1 tablespoon of coconut cream at a time, until it feels soft and pliable again. Ensure that you always cover your dough with a damp tea towel if you are not using it, as it will dry out very quickly.
11. The top of the cookies should not brown, just a slight colour on the underside.
12. Remember to cool cookies thoroughly before storing to ensure longer shelf life. Storage same as the pineapple tarts, in airtight containers to maintain crispness. The cookies should last for a couple of months as it doesn’t contain perishable items such as the jam.

ETA : it doesn't state but fry the flour with pandan leaves. I think it's impossible to tell if the flour is dry, but after about 5-10mins over a flame it should be fine. Try to leave the flour to cool overnight, it's supposed to be better. Also just use coconut cream in a packet, squeezing it out from grated coconut was fun when I was young but not so fun now that I'm old. Add more coconut cream if the dough is too dry.