Just like pineapple tarts, “Kuih Bangkit” (Tapioca Cookie) is often enjoyed during festive seasons like Chinese New Year and Hari Raya in Malaysia. A “kuih” is a bite-sized snack or dessert originating from Malaysia. It has become the favourite of many because of its sweet coconut flavour. Trust me, these cookies would just melt in your mouth.
A perfectly made kuih bangkit crumbles and melts in your mouth the moment you bite into it. Getting the melting effect is no small feat. To make kuih bangkit successfully, the moisture from the flour needs to be removed in order to create a light and fluffy texture.
Ensure choosing a good quality coconut cream to make kuih bangkit to get the most out of the coconut flavour. I realised that it is better to sift the coconut milk to get a smoother texture. During baking, ensure that the heat does not brown the cookies because they are meant to be white (or very lightly browned) and may crack a little during the process.
Arming myself with jars of kuih bangkit, I shared them with my friends and they were totally blown away by the taste and texture. They kept asking for more! So, why not try out this recipe and introduce these cookies to your friends of other nationalities? Store the cookies in air tight containers and they can be kept for up to 1.5 months.
Coconut Cream Cookies is also known as: Kuih BangkitTapioca Cookies番婆饼
Bake tapioca flour with pandan leaves at least 4 hours before using at 150 Celsius for 1.5 hours. Sift powdered sugar and mix with egg until mixture turns into a lighter shade of yellow.
Add sifted flour into sugar and egg mixture using a spoon or spatula. Then add coconut cream. Lightly knead dough until evenly mixed.
Press dough into 'kuih bangkit' mould or use a cookie cutter. Bake at 120 degrees Celsius for 15 minutes. Set aside to cool. Store in airtight containers.