Tapioca Coconut Cookies (Bangkit Enak)

An old recipe that always missed every years. Tapioca coconut Cookies or most popular with name Kue Bangkit for religion celebrating days and cultural ceremony in our village.  A lot of coconut makes you know this recipe. If you can not find fresh coconut, you can also use coconut cream.

Ingredients:
Coconut milk from 1 medium coconut
350 gr Tapioca flour
150 gr Corn starch
100 gr Sugar
3 Egg yolk
Pandan leaf 2 leaves for dry cook the flour

Preparation :

• In a pan combine all the flour and pandan leaves, dry cook over small heat until the leaves dry (keep stir the flour during the process) sift and let it cool keep aside.
• Choose a good coconut fruit, the old one is good.
  Prepare 300 ml water (adding to squeeze the coconut milk)
• Grated the coconut
• Squeeze coconut milk by adding water gradually (do several times but do not add to much water)
• Cook the coconut milk over medium heat, add the sugar and keep stir till water reduce and looks like a cream keep aside and let it cool

How to make Tapioca Coconut Cookies :

• Preheat the oven 140 C
• Take the coconut cream add the egg yolks Stir well
• Add the flour gradually and combine well
• Print the dough as you like not to thick
• Bake about 30 – 45 minutes

TIPS :

• Use fresh old coconut
• Dry cook the flour to get better cookies
• Dough should not be too liquid to avoid over expand