Determined to succeed this year, I had my husband crack a fresh coconut for me which I patiently grated with my coconut grater bought at an Indian grocery store ( yes, another toy). Ordinarily, I would have just popped open a can of coconut cream. I put the precious grated coconut in a muslin cloth and squeeze the daylight out of it. Managed to only get 100ml of first santan ( coconut milk). Alas, I made to make up the difference with a carton of coconut cream. So continues my adventure....
600g arrowroot flour ( Bob's Red Mill)
3 organic egg yolks
150g castor sugar
250ml thick coconut milk extracted from 1 grated coconut( 1st press santan)
The night before making cookies, fry the cornflour and arrowroot flour in a dry pan over low heat. Stirring flour mixture, constantly until the flour is light and airy, leaving the sides of the pan. Be patient and you will notice the change. Do not increase the heat as we want the flour to remain white. It should take about 30 minutes. Leave to cool overnight.
If possible, grate a fresh coconut and extract the first press santan. Do not add any water.
Whisk the egg yolks and sugar until very thick and golden. Stir in about 250ml of the coconut milk and whisk until the sugar is dissolved.
Reserve 1/2 cup of flour mixture. Stir in egg yolk mixture slowly into the rest of the flour until a dough just forms. Too wet a dough will yield a hard cookie. Lightly knead. Cover dough with a damp cloth. Rest it for an hour.
The dough on the right is too wet. The dough on the left is almost correct-just need a little more coconut milk. It takes practice to get the right consistency. A lot depends on the flour, how well it was fried and the weather the day you are making the Kuih Bangkit.
Lightly dust the Kuih Bangkit mould design indentation with reserved flour. Press small balls of dough into the indentation in the mould. Use a butterknife or paring knife, flat against the top of the mould and horizontally remove excess dough. Flick your wrist and knock the mould against the work top. Collect and place design cookies on ungreased cookie sheet. Dot the eyes of the animals design with a toothpick dipped in red food dye. Bake for 10-20 minutes depending on the size of cookie design. Most of mine were done at 15 minutes.