Kuih Bangkit by Doreen Chin

Ingredients:
A) 500g tapioca flour, 100g corn flour, 5- 6 pcs pandan leaves (cut into small pcs)
B) 400g sifted fried flour (taken from A)
C) 2 egg yolks, 120g caster sugar
D) 150g to 170g thick coconut milk (fresh)

Method:
1. Dry fry Ingredients A for 20-25 mins and keep in container for at least 5-7 days (easier to absorb coconut milk). You will get 400g plus fried flour, sift to obtain 400g - this is your ingredient B.
2. After 1 week: Add the egg yolk mixed with caster sugar with a mixer, beat until thick and pale yellow, add thick coconut milk and stir well.
3. Add B into mixer, beat until soft.
4. Bake in preheated oven at 150C for 20 mins.