Chinese Lunar New Year falls on Feb 14th this year. So, I thought it would be a great to share a couple more classic cookies’ recipes enjoyed by Chinese families in Malaysia and Singapore during this festive season. This is the recipe for Tapioca Cookies or also known as “Kuih Bangkit”. Obviously, the main ingredient is the tapioca flour itself. The cookies will just melt in your mouth, accompanied with a wonderful fragrant and taste from the coconut milk and Pandan (screw pine) leaves.
Note: Updated post with a video tutorial guide
Kuih Bangkit-Tapioca Cookies
Ingredients
500 g Tapioca Flour
3 Pandan Leaves, washed, dried and cut into 1 inch length
100 g Sugar
150ml/grams Coconut Cream plus 1 to 2 Tbsp
2 Egg Yolks
½ tsp of Red Food Coloring (optional)
Method
Dry fry the tapioca flour with Pandan leaves on low heat until fragrant. (About 30 to 40 minutes) Let cool completely, preferably overnight, discard the Pandan leaves and sift the flour.
Preheat the oven to 325˚F.
Beat the egg, sugar, and coconut cream until light and fluffy.
Then mix in 350 g of the sifted tapioca flour and knead lightly to form soft dough.
Dust the mold with the reserved tapioca flour. Press some dough onto the mold and scrape off excess dough with a small knife. Tap the dough out and place on the baking sheet. Put a red dot on the dough with a toothpick, if using.
If the dough seems dry, add 1 tsp of coconut cream at a time and knead the dough lightly before further use.
Bake the cookies for about 15 to 16 minutes. Let cool before storing them in an airtight container.
Makes about 150-160 pcs.
Beautiful....my all time favourite. I miss these. Guess time for me to make. Thanks for sharing.
ReplyDeleteOh, your kuih bangkit looks so good!! Thanks for inspiring! And whenever you're gonna fly home, have a safe trip!
ReplyDeleteGreat photos & these sound really good:)
ReplyDeleteoh great I was gonna make this but didn't have the time yet .. soon soon.. this is my fav cny cookie of all time!!
ReplyDeleteOoh kuih bangkit. I love the melt in the mouth type. I just fried my flour last night and will be baking a batch this weekend. Hopefully it'll turn out ok as it'll be my 1st attempt.
ReplyDeleteAfter my failed attempt last year, I wonder if I should give this a try again. The dough was oozing out coconut milk. My whole kitchen was a mess :(
ReplyDeleteCan you make Kuig Bangkit without using the mold?
ReplyDeleteI really want to try this recipe, but I don't have the mold for it. Is there an alternative?
Thanks~
Celina
@Celina: Yes, you can make the Kuih Bangkit without the mold. Just add a couple more Tbsp of coconut milk, roll the dough and use a cookie cutter to cut the dough. Thanks and have fun baking :)
ReplyDeletethese look like exquisite little gems:) i dont really like them much but oh the prettiness!:)
ReplyDeletehi! just wanted to ask, do you use icing sugar or normal granulated sugar? thanks (:
ReplyDelete@Anonymous: I used fine granulated sugar (caster sugar).
ReplyDeleteI was...wait? Chinese New Year on the 14th? That doesn't sound right. Oh well, it's an old post :) But I do love kuih bangkit and always look forward to have some. It's so hard to stop at just one bite, errr.... bag.
ReplyDeleteHappy Lunar new year. Was looking @ yr kuih Bangkok video, the coconut cream I bght is usually in liquid but yours seems lumpy. Which brand? Tried other recipe but never successful. Tks for recipe.
ReplyDeleteThanks for the Chinese Lunar New Year wishes. As for the coconut cream, you can pour in into a bowl or jar and let it sit in fridge for few hours or overnight. Then scoop the coconut cream and discard the water/clear liquid.
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