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Hi, Helen,
Sorry for the long wait. I finally went home on Wed. and the lady gave me 2 recipes, which look rather different in methods. She said either one is fine and the real trick is the way you fry the flour. Often, a Kuih Bang Kit is not well made because its flour is not sufficiently fried. And she did said that you need to practice for this recipe. Though most Kuih Bang Kit recipes look harmless, it won’t get you the melt-in-the-mouth result if not properly made.
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Kuih Bang Kit 1
1.2 Kg tapioca flour, sifted
300 g rice flour, sifted
3 pieces pandan (screwpine) leaves
3 egg yolks
2 whole eggs
500g castor sugar
500 ml thick coconut milk
1/2 t. salt
Heat up wok, put in tapioca flour, rice flour and pandan leaves. Stir-fry over low heat until pandan leaves dried. Remove from heat and sift away the leaves.
Put coconut moil and salt into saucepan and bring to boil at low heat. Remove from heat and leave to cool.
Whisk egg yolks, eggs and castor sugar until white and fluffy. Add in the coconut-salt and mix well.
Combine coconut mixture and flour and mix to form a dough (not too dry). Roll out dough and cut with cookie cutter, or press dough into kuih bang kit mould and then hit lightly to invert out the biscuit.
Arrange onto baking try, bake at 180C for 15- 20 minutes.
Kuih Bang Kit 2
Make 60 (if using standard Kuih Bang Kit mould)
160 g tapioca flour
1/2 t. baking powder
50 g castor sugar
150g coconut milk
1 T. pandan juice
1 egg yolk
1/4 t. salt
Heat up the wok, fry the tapioca flour for 20-30 minutes. Cool. Add in baking powder. Set aside.
Add the sugar in the wok and heat it up slightly. Add in coconut milk. Cook till the sugar dissolved. Cool and set aside.
Once the coconut-sugar mixture is completely cooled,, add in the yolk and beat till mixed well. Add in the pandan juice and salt to the mixture and stir to combine. (Do not over mix.) Add in the fried-and cooled flour and mix well. Roll to a smooth dough. Use Kuih Bang Kit mould to press out biscuits. Bake at 180C for about 20 minutes.
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