Kuih Bangkit

4.75 stars

‘Kuih bangkit’ are light and delicate coconut cream cookies that melt in the mouth. Usually enjoyed during the festive seasons, these cookies are made with tapioca flour and have a creamy rich coconut taste.

Preparation 90 mins
Cooking 90 mins


Coconut Cream Cookies, Tapioca Cookies, 番婆饼

Malaysian, Singaporean, Indonesian, Bruneian


300 g tapioca flour
100 g sugar (powdered)
1 egg(s)
1⁄2 tsp baking powder
1 egg yolk(s)
130 ml coconut cream

Nutrition per Serving

76 kcal
14 g
2 g
0 g

Community Food Snaps

;’( my kuih bangkit are still soft inside even after 20 minutes baking. . Is there any chance to save them?? I already put them inside container. Can still bake them to dry the inner?
Yummy!! Reminds me of home.
First time making Kuih Bangkit. Happy with the results. Thanks for sharing 😊
They turned out perfect!
Love the texture.
My first attempt!
Grace, thank you for the awesome tips ! It is always inspirational to watch your videos.


'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 in them being light, airy and delicate. In the Malay language, the term 'kuih' refers to bite-sized snacks or sweet/savoury desserts. ‘Bangkit’ on the other hand means ‘to rise’. I assumed that the name derives from the cookies rising during the baking process.

Dry-fry the flour

The perfect kuih bangkit crumbles and melts in the mouth the moment it is eaten. It is light, airy and delicate 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 the light and fluffy texture. Therefore, the flour needs to be baked or cooked in a dry pan beforehand.

Cream coconut

Pure cream coconut is recommended as it is thick in consistency and lacks in moisture. This is perfect when making kuih bangkit to get its crumbly texture. Ensure to choose good quality cream coconut to achieve the optimum flavour. It is advisable to sift the cream coconut for a smoother texture.

Coconut cream which is a thicker version of coconut milk can also be used. However, in comparison, coconut cream has a higher liquid content and more fluid.

How is the texture of the perfect dough?

The dough to be shaped for baking should be crumbly yet being able to hold its shape. After mixing all the ingredients, use your palm to grasp the dough. If the dough crumbles, add 1-2 teaspoons of water to help it hold its shape. When the dough comes together and doesn't fall apart, then you can move on to the next step.

Shaping Kuih Bangkit Dough

The other test is to try to break the dough into two as shown in the photo below:

Test Kuih Bangkit Dough

The dough should be able to break into two with ease. Otherwise, sprinkle some tapioca flour onto the dough and knead before testing again.

How do I know when it is ready?

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.

Why is the dough still soft?

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 obtained by chilling coconut milk to separate it from its water.

After the water is removed, what remains is known as coconut cream which is thick in consistency and plays an important role in making kuih bangkit. Coconut milk contributes too much moisture to the dough.

Additionally, ovens differ due to their types and sizes. Therefore, despite baking at the suggested temperature and time, the kuih bangkit might require a slightly longer baking time. If it is your first try, I would suggest to bake them until they are very lightly browned on the surface.

Storing kuih bangkit

Store the cookies in air-tight containers. They can be kept for up to 1.5 months.

Steps to Prepare

Kuih Bangkit Step 1

Step 1 of 3

    • 300 g tapioca flour
    • 100 g sugar (powdered)
    • 1 egg(s)
    • 1⁄2 tsp baking powder
    • 1 egg yolk(s)

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. In a separate bowl, sift powdered sugar and mix with eggs until mixture turns into a lighter shade of yellow.

Kuih Bangkit Step 2

Step 2 of 3

    • 130 ml coconut cream

Add sifted flour into sugar and egg mixture using a spoon or spatula. Then, add coconut cream. Lightly knead dough until evenly mixed.

Kuih Bangkit Step 3

Step 3 of 3

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.

Published: February 6, 2016

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