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KUIH BANGKIT OREO
Looking for a unique twist on traditional cookies? This Kuih Kapit with the punch of Oreo makes a delicious and crunchy treat that melts in your mouth.
Difficulty
Easy
Serves
6
Time
2hrs 35mins
Allergens
![Treenuts](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Treenuts.png?width=75&height=76&name=Treenuts.png)
Treenuts
![Milk](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Milk.png?width=75&height=76&name=Milk.png)
Milk
![Eggs](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Eggs.png?width=75&height=76&name=Eggs.png)
Eggs
![Soy](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Soy.png?width=75&height=76&name=Soy.png)
Soy
![Wheat](https://www.twistandmake.com/hs-fs/hubfs/Imported%20images/Wheat.png?width=75&height=76&name=Wheat.png)
Wheat
![KUIH BANGKIT OREO](https://www.twistandmake.com/hs-fs/hubfs/twist-and-make-images/New-Twist-and-Make-Recipes/640-Images/07-kuih-bangkit-oreo.png?width=640&height=640&name=07-kuih-bangkit-oreo.png)
What you need
Putting it together
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- Place tapioca flour into a large deep tray along with pandan leaves. Bake in oven at 150˚C for 2 hours. Once the tapioca flour has cool down completely, sift it. Set aside.
- In a bowl, whisk egg yolks with icing sugar using a mixer until slightly pale.
- Roughly mix in the tapioca flour and add in the coconut cream bit by bit.
- Knead dough until combined and texture is crumbly. Add Oreo Crumbs into mixture and mix well.
- Flatten the dough and cut using flower shape cookies cutter. Bake in preheat oven at 120˚C for 20 minutes.
- Store in air tight container after cooling the cookies.
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