Light, airy, and fragrant Kuih Bangkit (Tapioca Cookies) are a Chinese New Year favorite in Malaysia and Singapore. Uses only 5 ingredients with detailed video instructions.
(Makes 100-120 cookies)
Place tapioca flour in a baking tray. Cut pandan leaves into 3 inch lengths and bury them in the tapioca flour. Place in a 200°F (93°C) oven for 1 hour. Remove and allow tapioca flour to cool. **
** Tapioca flour can be prepared ahead of time for up to 2 weeks for it to dry out properly.