Monday, October 17, 2011

Kuih Bangkit

I remember my mother in law making this for chinese new year but I just craved for this and tried making it on my own.  Kuih Bangkit is a traditional Chinese New Year cookies and it is made mainly from tapioca flour, eggs and coconut milk. It is a cookie that is hard on the outside but melts in your mouth. This is one cookie that has quite a long shelf life compared to other cookies like Pineapple Tarts. It can be kept for about 2 months if stored in airtight container.  Trying using good quality coconut milk.


2 1/2 cups tapioca flour/tapioca starch
1 Tbp. butter, melted
1 egg yolk (from large egg)
1 cup icing sugar
120ml thick coconut milk (or coconut cream)

Bangkit mould


  • Place a paper towel on a microwave safed bowl, add the tapioca flour and microwave for 1 minute. Set aside and let it cool. (You can fry the flour in the wok if you don't have a microwave.) 
  • Microwave extra tapioca flour for standby (to flour the surface) and kneading purposes.
  • Sift tapioca flour and icing sugar in a big bowl. Add melted butter, yolk & coconut milk. Knead until the dough is pliable. (If the dough is wet or soft, add more tapioca flour, 1 Tbp. at a time and knead until it becomes a harder dough. Likewise, if it's too dry, add more coconut milk).
  • Roll out the dough on lightly floured surface to about 3mm thickness. Cut into shapes with a cookie cutter (Or you can use the kuih bangkit mould (this required longer baked time). Arrange on lined baking tray and bake at 350'F for 15 minutes. It will puff when baked.

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