Kueh Bangkit
Kuih Bangkit is also one of the traditional cookies served during Chinese New Year besides Pineapple Tarts. This cookie very light and coconut fragrant that melts in your mouth.
Kueh, translated from Malaysian or Indonesian into English means “cake”, but strickly speaking kuehs are more like biscuits or cookies. While variations are common, the biscuit must be sweet and have an auspicious color. Kuehs appear to have been adopted in Southeast Asia from China. In Southeast Asia, most have assumed the popular Malay name. Read more from here
Here is the recipe
300g Tapioca Flour
30g Butter (room temperature)
1 egg yolk
110g Coconut milk
1/4 tsp Vanilla powder
Method:
- Place aluminium foil on baking tray to bake 1kg of tapioca flour with 6 pandan leaves in preheated oven 140C for 15 mins. Leave to cool and keep in an airtight container or plastic bag before use. (you can prepare this days ahead)
- Boil coconut milk (250g) on low heat with 220g sugar and a pinch of salt, stirring all the time, till sugar dissolves and off heat. Leave to cool completely and store coconut milk in fridge for next day use.
- Mix all the ingredients in the mixing bowl ~ egg yolk, butter, coconut milk (110g) and vanilla powder to mix well and lastly add cooked tapioca flour, beat for 30 seconds.
- Dust some cooked tapioca flour on the table and knead the dough to smooth (if dough is too try add a little more coconut milk or add little more tapioca flour if it is too wet). **Cover the dough with cling wrap or the dough will dry up and crack. Roll out dough to about 0.5 cm thick and use cookie cutters to cut into shapes.
- Line baking tray with some cooked tapioca flour and put shaped biscuits on baking tray to bake at 160C for about 15 mins. Kuih Bangkit is cooked when the back of the cookies are slightly brown. Leave to cool completely and store in an airtight container.
kitchen notes:
if you’re not making big portion, bake 500g tapioca flour would be enough for extra dusting and molding.
After boiling 250g coconut milk (1 packet), you’ll get around 200-220g. Is better to boil more than not enough.
Enjoy Baking!
If i use 500g of coconut milk, do i need to double the amount of sugar?
Lx
Yes, sugar must be doubled to 500g coconut milk.
May I know which brand of coconut milk did you use?
I bought the coconut milk from NTUC, Heng Guan. Can also use Kara brand that is thicker.
Thank you Friends for leaving your compliments during my absent :))
Happy New Year to you.
These sound so good, but I can't find some of the ingredients here. 🙁
I love this but never get to do it myself.
I'll wait and see if my eldest sister will pass me a bottle of kuih bangkit. This is her favorite.
I would love to try one of these. How big are they? Do they have theie own molds to make them in? I guess I will have to go back to "read here" and check it out! 😀
like u kueh bangkit, this cookie very light and coconut fragrant that melts in your mouth>>> just like kueh momo. like it^^ wish u hv a wonderful weekend^^
One time I visited my parents during CNY and Mom gave me a tin to bring home with me. I really savored it. I tried making it once but it wasn't as "melt in the mouth" as I would like it to be. I'll have to give it another try. Yours look so white and nice! Wish I can have some now.
I remember eating those as a child, brings me memories :)!
Your kuih bangkit look amazing! I want to try all your Incredible treats! They are ever so special! I can't get over how fabulous your pineapple cookies are! The best in the world!!!
Very interesting and dainty cookie;
@neyeeloh
Esther, I also don't want to make this next year, very tedious job.
@My Asian Kitchen
hehee…I also used cookie cutter, then used a crimper.
@Kimberly Peterson
imba, Have you bake any cookies for CNY?
I like to eat kuih bangkit, but my recipe not easy to shape, gv up doing it this year ^_^
your kuih bangkit look pretty!! I make some but the dough keep sticking on the mould!! aik!! at last I use cookies cutter to make it!!
Chinese New Year is fassstttt approaching! Thanks for sharing all these lovely cookie recipes, all classics bringing back my childhood memories 🙂
Ann, I also don't make this everyone. So time consuming.
Ah Tze, 你说对了。
Jasmine, when you mold the dough, dust some cooked tapioca flour on top.
Gera, This is tedious job.
dinewithleny, thanks for your compliment 🙂
Tigerfish, I prefer pineapple tarts more than this.
Mary, you've not start baking yet? I think I'll stop baking after next week.
Sanjeeta, Thank you. You've beautiful blog too. Will visit your blog often to learn more from you 🙂
Cheah, Thanks! Because the cookie is so white and plain, that's why I add the red background. Match the CNY theme hor…
Kris, hehee…thanks *.* The stress is always before CNY. So many things to do.
Min, I can still find the wooden mold here but never buy. There is plastic mold too.
really want to try it!
Kuih Bangkit is a must for Chinese New Year. Last time I used to help my grandmother in making Kuih Bangkit, she used those wooden mold which it's hard to get it nowadays.
This is something that I eat and never stop…. so white and superlicious…
You seem to be well prepared for chinese new year, exciting isn't it? 🙂
Yummy and pictures nicely taken, white on a red background!
Thanks for the follow, Anncoo, in turn I got to know of such lovely food blog. My pleasure to be here and tasting some of your delicacies. Best wishes. Love those white cookies, quite different and interesting recipe. Love the shapes too!
Mmmm…I love this with all it's lovely coconut smell and melt-in-the-mouth feel. I really should be baking some cookies 🙂
Not my favorite cos they always make me "choke"…kekeke…but my husband likes them.
One of my favourite. I think I can finish the whole tin of it if I want. yours look so pretty , the pineapple tarts look great too.
It's a pitty that are avaliable only for a few period those cookies are fabulous 🙂
Cheers,
Gera
ann, those kueh bangkit look really lovely! how do you bake it so white? i was so worried that it might not be "cooked" and it ended up not really white . . ):
Baking Kuih Bangkit is not an easy task! Yours look perfect!
I've always wanted to make this but there are so many steps involved! Lazy me =P
Belinda ~ CNY is only 13 days away.
Small Kucing ~ do you make this kuih?
Barbara, Peachkins, Rebecca, Wiffy ~ Thank you :))
LOVE2COOK ~ Hope to see your post soon.
Jean ~ Thank you for your nice words.
@Sharon
Sharon, because this is very time consuming job that's people only makes this for CNY.
@Sonia (Nasi Lemak Lover)
Sonia, Still packing in your new house? Hope to see your bakes soon 🙂
@Anonymous
Lilian, your answer is in my recipe.
Just be patient when you make this ;DD
@Angie's Recipes
Angie, this is not butter cookie. Using cooked tapioca flour and coconut milk.
I've only ever bought this and they're so good! Though it's been YEARS since I've had it because we never seem to be able to find it when we go back. I should start making my own. These look fantastic! I so want a bite 🙂
your kueh bangkits are the fairest i've seen so far! really beautiful 🙂
I love kueh bangkit, but too bad I have no time to try this year. Your look so good.
Owh my…I love these cookies!!! They just melt in the mouth! Thanks for sharing the recipe. I gonna look out for tapioca flour!!! 😀
Hi Anncoo
I going to try this but I quite confuse the ingretients cocount milk 110g but in the method step 2 the cocount milk is 250g.Is I have 2 diffrent cocunt milk?
Please advice
Tks
Lilian
I've had these cookies before at someone's house many years ago and they were delightful. Since then I have tried buying store bought ones and none of them were comparable to the ones I had at that person's house. I'll bet yours would rival this ones. They look lovely with such a pretty design and texture. Thank you for sharing.
Don't know about those butter cookies :-)) They look so cute!
I love the crumbling texture of these cookies, you made them so beautifully!
@Elin
Ein, Use soft butter will do. Very time consuming to make this. I only made this recipe *.*
I first tine encounter putting butter. What the use or the effect of the butter. Will it have butter taste instead of coconut taste? Can replace by cooking oil?
Hi Dolly, Adding butter is to make the cookies more fragrant. Is alright to omit the butter and not adding any oil.
@j3ss kitch3n
hahaa…Jess, I think you saw too much snow on the news :)) Anyway thanks for your nice comment.
oh i so wish I could sample your cookies
very interesting cookies!
Anncoo…do I need to melt the butter? This is great. I want to try this out too…wa I hope I will be able to bake this :p too many things to bake now …a lont To-do-list 🙂
Such a pretty cookie. Love how you photographed it on the red background.