The 'Harp Tou Sou" was not my 1st attempt...I've been making this almost every year but not last year...;p So this year, there are request on this..:)
About the "Kueh Bangkit"...this was my 1st time baking. I admit it was not as tasty as those I tried, but it still acceptable.
Gula Melaka Kueh Bangkit
90g gula melaka or palm sugar
150ml concentrated coconut milk
1 egg yolk
250g tapioca flour
few blades of pandan leaves
~ Stir-fry tapioca flour with pandan leaves over low heat until flour becomes light and airy. Remove pandan leaves, cool flour and store for 1 week before using.
~ Combine gula melaka and coconut milk in a pot. Simmer over low heat until sugar dissolved. Strain through a sieve and keep aside.
~ Place flour, butter and egg yolk in a big bowl, mix evenly. Add in coconut mil syrup slowly and knead into a dough. It should be non-glossy looking dough and firm enough to stand without collapsing to one side. (Coconut milk syrup may not be totally needed as there could be a little surplus)
~ Wrap dough and rest for 30 minutes.
~ Remove from wrap, knead dough until softened again then roll flat to a thickness of 1/2cm.
~ Cut out dough with desire cutter and arrange on lined baking tray.
~ Bake at 170'C for 20-25 minutes. Cool well before storage.
Harp Tou Sou
500g plain flour
1tsp baking powder
1 tsp alkaline
1tsp fine salt
2 tbsps butter
300g peanut cooking oil
~ Mix all ingredients together until a soft dough form. (Cooking may not be totally needed)
~ Make dough into small balls and placed on lined baking trays.
~ Used a chopstick to make a small hole in the centre of the cookies.
~ Brush with egg wash and bake at 170'C for 20-30 minutes or until golden brown.