Just like pineapple tarts, 'kuih bangkit' (tapioca cookies) is often enjoyed during festive seasons like Chinese New Year and Hari Raya in Malaysia. 'Kuih' are bite-sized snacks or sweet/savoury desserts originating from Malaysia. 'Kuih bangkit' has become the favourite among many because of its sweet, creamy coconut flavour. Moreover, these cookies just melt in the mouth.
A perfectly made 'kuih bangkit' would crumbles and melts in the mouth the moment it is eaten. Getting the melting effect is no small feat. To make it 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' so as to get its optimum flavour. I realized 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). It is also fine if they were to crack a little during the baking process.
Arming myself with jars of 'kuih bangkit', I shared them with friends and they were totally amazed by its taste and texture. They kept asking for more! So, do try out this recipe and introduce them to your friends of other nationalities.
Store the cookies in air- tight containers. 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 in advance at 150 degrees Celsius for 1.5 hours. Sift powdered sugar. Mix together with egg until mixture turns 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. Leave aside to cool. Store in air-tight containers.