Kuih bangkit

是非常好吃的kuih bangkit食谱，第一次做就非常成功。外面脆脆，又会化在👄里，我喜欢的口感！
食谱取自Messy Witchen，很仔细的教你哦！

Ingredients:

150g cornflour
600g arrowroot flour (lu-lu hoon)        （我用sago粉）
1-2 pandan leaves, cut into 3cm lengths

3 egg yolks
150g castor sugar
250ml thick coconut milk      （我用蓝色包装Ayam Brand椰奶）

Method:

1. Fry the cornflour, arrowroot flour and pandan leaves in a dry wok over a low fire until the flour is light and leaves the side of the wok, about 30 minutes. Leave to cool overnight.

2. Whisk the egg and sugar until very thick and stir in 250ml of coconut milk gradually (you may not need to use all the milk). Then knead in enough floor to form a soft pliable dough, about 5 minutes.

3. Lightly dust a wooden Kuih Bangkit mould with the remaining flour. Press a small piece of dough into each of the designs on the mould, trim off excess dough with a butter knife and knock the mould gently against the worktop to dislodge the cookies.

4. Arrange the Kuih Bangkit on lightly floured baking trays. Bake at 150^OC (350^OF) for 10-20 minutes. If a pale white Kuih Bangkit is preferred, remove cookies after 15 minutes. If a more aromatic and crisp cookies is the preference, bake it until just very lightly browned. Cool and store in air-tight jars.

我的建议：

• 750g的粉类炒好后只剩下700g而已。
• 椰奶不要一次下完（最后我的椰奶不够用，所以我有加50g的蛋白）。
• 粉类也不要一次全部倒入，要慢慢加至成团（我的粉类还剩下150g，可用来当手粉）。 每种粉的吸水量不一样，所以材料份量真的不能准确的告诉你们。
• 我的粉团不是像Messy Witchen那么软，而是有点干，但还是可以按进cookies mould里，再敲出来。（希望你们明白我要讲什么）
• 我用140度25分钟，烘至干，少许裂痕，底部稍微金黄色就可！