Kuih Bakar is a coconut-flavoured cookie with a powdery and crumbly texture, very popular during festivities. This version is from the northern state of Kedah which has a smooth exterior. If stored in an air tight container, it will stay fresh up to at least a month.
Serves 20 people
Texture of dough should be slightly damp, cool to the touch and not sticky.
1kg tapioca flour
½ kg plain flour
1kg white sugar
1.5 liter water
85g thick coconut cream
1. Dry fry tapioca flour and plain flour together on medium low heat for 10 minutes. Do not brown the flour.
2. Combine water and sugar in a pot and bring to a boil. Let simmer for 15 minutes. You want a slightly runny but glossy consistency.
3. Sift dried flour and add in hot sugar syrup and thick coconut cream. Stir in sugar syrup while it is still hot in the flour to achieve sticky dough consistency. It should take about 3 minutes of continuous stirring.
4. Let sticky dough sit overnight in room temperature.
5. The next day, halve dough and knead in eggs until combined
6. Roll out dough to ½ inch thickness. Cut out with a shaped cutter. Usually it is leave shaped.
7. Bake at 220°c for 15 minutes. The cookie should remain white throughout. Do not brown it.