Kuih Semperit

Method3 steps

1. 1

   Step 1: With a spatula, gently combine all ½ cup softened unsalted butter and ¼ cup sweetened condensed milk until evenly mixed. Stop as soon as they come together; do not beat in air or use melted butter.

   Uses ½ cup unsalted butter, softened at room temperature · ¼ cup sweetened condensed milk

   
2. 2

   Step 2: Fold all 1 tablespoon custard powder and 1 tablespoon rice flour into the butter-milk mixture. Add all 2 cups cornstarch and mix gently by hand until a smooth dough forms that no longer sticks to your hands and holds a piped shape. If it is still sticky, work in a little separate additional cornstarch as needed; do not knead or overmix.

   Uses Gently combined softened butter and sweetened condensed milk · 1 tbsp custard powder · 1 tbsp rice flour · 2 cups corn starch · Optional additional cornstarch, only as needed if the dough remains sticky; quantity unspecified

   
3. 3

   Step 3: Pipe the complete dough into about 35 flower-shaped cookies on a baking tray. Refrigerate the piped tray for 15 minutes. Preheat the oven to 170°C; bake for 5 minutes at 170°C, then reduce to 160°C and bake for another 25 minutes, until cooked through and lightly golden. Rotate the tray midway for even baking; if using multiple trays, exchange their rack positions. Cool the cookies fully before storing airtight.

   Uses Complete pipeable cookie dough