Thursday, February 4, 2010

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.

Kuih Bangkit-Tapioca Cookies
(Printable Recipe)


400 g Tapioca Flour
3 Pandan Leaves, washed, dried and cut into 1 inch length
100 g Sugar
150 ml Coconut Milk plus 5 Tbsp
2 Egg Yolks
½ tsp of Red Food Coloring (optional)


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 350˚F.

Beat the egg and sugar until light and fluffy. Add in 150 ml of coconut milk and mix until well combined.

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 milk at a time and knead the dough lightly before further use.

Bake the cookies for about 20 minutes. Let cool before storing them in an airtight container.

Makes about 100-150 pcs.


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

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

  3. Great photos & these sound really good:)

  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!!

  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.

  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 :(

  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?

  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 :)

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

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

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


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