'Kuih bangkit' (tapioca cookies) is often enjoyed during festive seasons like Chinese New Year and Hari Raya in Singapore and Malaysia. These little coconut cookies are made with tapioca flour that results light, airy and fragile cookies. In Malay, the term 'kuih' refers to bite-sized snacks or sweet/savoury desserts. ‘Bangkit’ on the other hand means ‘to rise’ in Malay. I am just going to assume that the name is derived from the cookies which rise during the baking process.
The perfect kuih bangkit would crumbles and melts in the mouth the moment it is eaten. It is light, airy and fragile in texture. 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. Therefore, the flour needs to be baked or cooked in a dry pan before hand.
It could be one of these 2 reasons - the thickness of the coconut cream or the heat of the oven. In this recipe, coconut cream is made by chilling coconut milk to separate it from its water. After removing water, the remaining is what we call coconut cream which is thick in consistency and will make or break the kuih bangkit. Coconut milk will have too much moisture in its dough. Additionally, ovens differ from one to another because of its type and size. Despite baking at the suggested temperature, kuih bangkit may require a slightly longer baking time. If it is your first time baking kuih bangkit, you would want to bake until it begins to slightly brown on the surface.
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 cream to get a smoother texture.
During baking, ensure that the heat does not brown the cookies because they are meant to be white (or off-white). It is also fine if they were to crack a little during the baking process.
Store the cookies in air- tight containers. They can be kept for up to 1.5 months.
Kuih Bangkit is also known as: Coconut Cream CookiesTapioca Cookies番婆饼
Bake tapioca flour with pandan leaves in advance at 150 degrees Celsius for 1.5 hours. Remove pandan leaves and set aside to cool. Once cooled, add baking powder to tapioca flour. In a separate bowl, sift powdered sugar and mix with eggs 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. Leave aside to cool. Store in air-tight containers.