Bangket Susu

That milky floury super crumbly melt-in-your-mouth sensation which had been around through generations. In other words, yet another Bangket :)

Yea, yea, another little known fact that Bangket takes control of me like a charm. For this coming idul fitri, I have nothing in mind but bangket after bangket. I planned to bake Bangket Susu, Bangket Kacang and Bangket Jahe --which by the way, I have found the best recipe of--, but turned out only accomplished the first two. And finished them all even before idul fitri. Couldn't help it!

This is the famous Bangket Susu by Nadrah Shahab. Other than the already famous virtues of bangket, this one particularly boasts the milky aroma that surprisingly goes really well with the distinctive character of savor of sago flour. Two years ago, Natural Cooking Club took the community by the storm with its Bangket Week, where the members deliriously baked nothing but bangket to respect and honor this traditional cookies of Indonesia. I've had it a year before when Nadrah sent me one jar, along with a jar of Bangket Kacang. So when the Bangket Week was on, the two bangkets were stars in a matter of seconds.

The original recipe uses margarine which I initially planned to substitute with butter. I was run out of butter, so I used oil instead and it produced different texture than those made of butter or margarine. When the oil mixed with flour, it created lumps that later when baked turned to be these wonderful crunchy things inside the crumbly cookies, things the original one doesn't have. On the exterior, they created beautiful cracks adorning each cookie beautiful like pretty laces. Oh, how lovely little nibble!

Bangket Susu
Original recipe by Nadrah Shahab
Modified by Riana

500 gr sago flour
100 - 200 gr margarine oil (I used rice bran oil)
150 120 gr powdered sugar
75 gr sweetened condensed milk
a piece of pandan leaf

1. Toast sago flour in a pan with a piece of pandan leaf. When the pandan leaf appears to be dry, turn off the heat and let cool. 
2. Mix all the ingredients together, the dough will be super crumbly.
3. Press the dough into the cookie mold. Turn the mold on a cookie sheet, tap gently until the cookies come out.
4. Bake at 140 degree Celsius for about 10 minutes. Let cool on the rack.

Note:
This cookie is very crumbly right from the dough. So, handle it with loving care. It pays off, trust me.

Have a milky afternoon, everyone :)