Hello 2016! I had a good Christmas and New Year break, spending time and feasting with family and friends. In nearly a month's time, it will be Chinese New Year! The festive mood does not seem to end. Let the celebrations and feasting continue!
Kueh Bangkit is my family's favorite Chinese new year cookie. It is crumbly, melts in your mouth releasing the coconut and pandan (screw pine) flavor. Last year, I made these cookies using dry fried tapioca flour. This year, I chose to dry fried sago flour instead. The texture is even more crumbly and melt in your mouth.
