Skip to main content

Kuih Bangkit-Tapioca Cookies



Chinese Lunar New Year falls on Feb 14th this year. So, I thought it would be a great to share a couple more classic cookies’ recipes enjoyed by Chinese families in Malaysia and Singapore during this festive season. This is the recipe for Tapioca Cookies or also known as “Kuih Bangkit”. Obviously, the main ingredient is the tapioca flour itself. The cookies will just melt in your mouth, accompanied with a wonderful fragrant and taste from the coconut milk and Pandan (screw pine) leaves.

Note: Updated post with a video tutorial guide






Kuih Bangkit-Tapioca Cookies

Ingredients

500 g Tapioca Flour
3 Pandan Leaves, washed, dried and cut into 1 inch length
100 g Sugar
150ml/grams Coconut Cream plus 1 to 2 Tbsp
2 Egg Yolks
½ tsp of Red Food Coloring (optional)

Method

Dry fry the tapioca flour with Pandan leaves on low heat until fragrant. (About 30 to 40 minutes) Let cool completely, preferably overnight, discard the Pandan leaves and sift the flour.

Preheat the oven to 325˚F.

Beat the egg, sugar, and coconut cream until light and fluffy.

Then mix in 350 g of the sifted tapioca flour and knead lightly to form soft dough.

Dust the mold with the reserved tapioca flour. Press some dough onto the mold and scrape off excess dough with a small knife. Tap the dough out and place on the baking sheet. Put a red dot on the dough with a toothpick, if using.

If the dough seems dry, add 1 tsp of coconut cream at a time and knead the dough lightly before further use.

Bake the cookies for about 15 to 16 minutes. Let cool before storing them in an airtight container.

Makes about 150-160 pcs.

Comments

  1. Beautiful....my all time favourite. I miss these. Guess time for me to make. Thanks for sharing.

    ReplyDelete
  2. Oh, your kuih bangkit looks so good!! Thanks for inspiring! And whenever you're gonna fly home, have a safe trip!

    ReplyDelete
  3. Great photos & these sound really good:)

    ReplyDelete
  4. oh great I was gonna make this but didn't have the time yet .. soon soon.. this is my fav cny cookie of all time!!

    ReplyDelete
  5. Ooh kuih bangkit. I love the melt in the mouth type. I just fried my flour last night and will be baking a batch this weekend. Hopefully it'll turn out ok as it'll be my 1st attempt.

    ReplyDelete
  6. After my failed attempt last year, I wonder if I should give this a try again. The dough was oozing out coconut milk. My whole kitchen was a mess :(

    ReplyDelete
  7. Can you make Kuig Bangkit without using the mold?
    I really want to try this recipe, but I don't have the mold for it. Is there an alternative?
    Thanks~
    Celina

    ReplyDelete
  8. @Celina: Yes, you can make the Kuih Bangkit without the mold. Just add a couple more Tbsp of coconut milk, roll the dough and use a cookie cutter to cut the dough. Thanks and have fun baking :)

    ReplyDelete
  9. these look like exquisite little gems:) i dont really like them much but oh the prettiness!:)

    ReplyDelete
  10. hi! just wanted to ask, do you use icing sugar or normal granulated sugar? thanks (:

    ReplyDelete
  11. @Anonymous: I used fine granulated sugar (caster sugar).

    ReplyDelete
  12. I was...wait? Chinese New Year on the 14th? That doesn't sound right. Oh well, it's an old post :) But I do love kuih bangkit and always look forward to have some. It's so hard to stop at just one bite, errr.... bag.

    ReplyDelete
  13. Happy Lunar new year. Was looking @ yr kuih Bangkok video, the coconut cream I bght is usually in liquid but yours seems lumpy. Which brand? Tried other recipe but never successful. Tks for recipe.

    ReplyDelete
    Replies
    1. Thanks for the Chinese Lunar New Year wishes. As for the coconut cream, you can pour in into a bowl or jar and let it sit in fridge for few hours or overnight. Then scoop the coconut cream and discard the water/clear liquid.

      Delete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W