1. Double boil coconut milk with pandan leaves and cool completely. Set aside 2-3tbsp to adjust dough consistency.
2. Add in the egg yolk and pandan coconut essence.
3. Add in the Kueh Bangkit Mix. The dough should be smooth and a little dry. Add the reserved coconut milk if dough is too dry.
4. Use a mould or cookie cutters to cut into the required shapes. Pinch the cookies into various designs with a crimper.
5. Bake in a preheated oven at 170oC for about 25-30minutes.