Malaysian Recipe : Kueh Bangkit

Ingredients:

• 8 oz rice flour
  
• 1 lb tapioca flour

• 1 lb grated coconut, white, squeezed for 8 fl oz. First-round milk
  
• 5 eggs
  
• 14 oz sugar
  
• ¾ tsp salt

To prepare the flour:

1. Stir rice flour and tapioca flour separately in a dry wok over low heat till very light and fluffy.
2. Mix and sift the two types of flour together into a basin. Leave overnight.

To make biscuits:

1. Using a piece of muslin, squeeze coconut for First-round milk. Set aside.
2. Beat eggs and sugar till thick and creamy. Add the salt and First-round milk. Beat till well blended.
3. Set aside 4 oz of the sifted flour for dusting and 1 teacup of the egg mixture.
4. Mix the remaining egg mixture into the flour to form a dough. Take a handful of the dough and place it on a dusted board or a marble table top. (Keep the rest of the dough covered with a damp cloth)
5. Flatten the dough with palm of hand. Dust with flour and roll dough out to 0.5cm thickness.
6. Cut dough with a round pastry cutter. Pinch biscuit, using jagged-edged pair of pincers (usually used for pineapple tarts), to form a pattern.
7. Mix leftover dough cuttings with another lot of new dough and a little of the beaten egg mixture each time. Mix to a smooth texture before rolling out and repeating process.
8. Place biscuits on greased trays and bake in a moderate oven at 175°C for 20 to 30 minutes. Cool biscuits on a rack before storing.