I am feeling extremely sleepy right now.. hb is still wide awake.. munching on bangket eventho this little gem is a little sweet for me..
Very milky.. very rich and feels so delicate.. u hv got to be careful while placing it on ur baking tray.. removing it and also while putting it in ur cookie jar.. u even hv to be very careful when u are abt to put it in ur mouth hahaha
So whats new today.. not much really.. i ran out of eggs to be honest and hence these cookies.. while preparing it i remembered how my ex neighbour used to gv us a full milk can of home baked bangket during Eid without fail.. hb wud munch and munch and munch on it like there is no tomorrow.. so since he ran out of cookies in his office i thought these little gems wud be perfect for him and his boys (and espresso).. err as long as they dont get their shirts dirty while munching on this super fragile bangket hehe
500g tapioca flour
100g margarine - i used 150g tatura butter
150g icing sugar - i will definately reduce it to 100g to 120g
75g sweetened condensed milk
Toast tapioca flour with strips of pandan leaves, cook until the leaves appear to be crisp and dry. This is the indication that your flour is losing its moisture and this is what we want. Leave the flour to cool.
Preheat the oven to 140C.
Mix all the ingredients in one big bowl. Make sure everything is mixed well. The mixture will be very, very, very crumbly, but as it is pressed into a mould, it'll be intact. Spoon the mixture into the moulds you have. I used jelly mould which is quite deep and its small size is just right for a bite sized sweet. Use your thumb to press the mixture in the mould until they hold together. Turn your mould upside-down, and gently press your thumbs on the mould to release the shaped biscuits on the lined baking tray. If you use the wooden mould, then you will need to knock it on the tray as gently as you can, so you won't damage the shape and make the biscuit back to crumbs.
Bake for 20 minutes. The biscuits have to appear as white as creamy white. Don't be tempted to transfer the biscuits from the tray as soon as they are removed from the oven, otherwise you won't get a jar full! These little sweets are very delicate, so be gentle.
Now tell me something.. hv u guys heard of bangket durian?? i found a recipe and wud love to gv it a try someday.. wonder if its gonna be as tasty as bangket susu... hmmm
Source: Nadrah Shahab and KBB
Update: U can use all sort of jelly mould i guess.. or any kinda chocolate transfer mould.. praline mould.. i used this plastic rose jelly mould that i got fm one of the supermarket here..