‘Kuih bangkit’ are light and crumbly coconut cream cookies that melt in your 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)|
|1⁄2 tsp||baking powder|
|130 ml||coconut cream|
Nutrition per Serving
Community Food Snaps
'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 light, airy and fragile cookies. 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.
Perfect kuih bangkit
The perfect kuih bangkit 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 beforehand.
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 the making of kuih bangkit. Coconut milk contributes too much moisture to the dough.
Additionally, ovens differ from one another because of their types and sizes. Therefore, despite baking at the suggested temperature, the kuih bangkit may 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.
Ensure choosing a good quality coconut cream to make 'kuih bangkit' for the optimum flavour. It is advisable to sift the coconut cream to get a smoother texture.
Baking kuih bangkit
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.
Storing kuih bangkit
Store the cookies in air-tight containers. They can be kept for up to 1.5 months.
Steps to Prepare
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 advanced 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.
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.
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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