Picture credit of cheerinotes_s
I don’t have a recipe for Kuih Bangkit but I wish I did. I love these cookies! For me, after pineapple tarts, nothing else comes as close to saying that its Chinese New Year. I’m not sure if there is an English name for Kuih Bangkit though.
Kuih Bangkit or sometimes called Kueh Bangkit (depending on how you spell it) is essentially light cookies made of flour and coconut milk and sugar. If baked right, they will melt in your mouth, right on your tongue, yet not crumble when stored.
I actually found an easy recipe for Kuih Bangkit with step by step directions and pictures on Little Corner of Mine. She makes it look so easy, I’m sorely tempted to try making it! Trying to get the recipe previously, I was told that you had to fry the tapioca flour in a wok to dry it through. This is so the cookie will be light. However, since this recipe calls only for it to be microwaved, hey! that makes it a lot easier! If I’m adventurous enough, I’m going to give this one a shot. It looks a sight easier to make than pineapple tarts anyway! heh…
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My mum told me she made this a lot when she was a girl
Tapioca flour is used, isn’t it?
Ingredients:
500 gm. Tapioca flour
220 gm. sugar
250 gm. coconut milk
3 egg yolks
Pandan leaves – cut into pieces and dry it
Method:
(1) Dry fry the tapioca flour with pandan leaves for about 10 mins over low heat. Sieve and remove pandan leaves and leave to cool overnight. Can prepare this a few days ahead.
(2) Warm up the coconut milk then add in sugar and stir till sugar melted. Leave aside to cool. Add in egg yolks and stir till well blended.
(3) Pour coconut mixture into tapioca flour and mix into a pliable dough. Dough should be able to stand on its own and does not have a shiny look.
(4) Roll out dough and cut with a cookie cutter.
(5) Bake over low heat at 160C for about 20 – 25 mins. Cookies should be whitish in colour and not golden brown.
Note: If dough is too soft, add in additional flour and if dough is too dry, add in some coconut milk and egg yolks.