Very light, melt-in-the-mouth cookie (a much better version than the one I posted earlier here) usually made for Chinese New Year in Malaysia & Singapore. If not done properly, it is ghastly & sticks in the mouth like plaster. Mine are a little brown cos I like the whiff of toastiness. They are supposed to be pure white - guess have to lower the heat and bake them longer like meringue. (Recipe
adapted from:
http://belachan2.blogspot.com/2006/01/kuih-bangkit.html. I used the same
proportions, but added pandan leaves and did things a
little differently.)
