KUIH BANGKIT (Melt-In-Mouth Kuih Bangkit)

by - July 18, 2017

I managed to bake some Kuih Bangkit in time for Chinese New Year. This time around, I used the pretty fish, prawn, seashell and flowers wood moulds that I got from Penang. I was greedy this time and made double of the recipe. I ended up spending my whole day in the kitchen! Furthermore, the wooden mould is smaller and it took me ages to use up the dough.

It is the same recipe that I baked last year with but I used a little more coconut milk this time.

Kuih Bangkit Recipe


1500g tapioca flour
4 pandan leaves, cut into 3 -4 cm lengths

6 egg yolks + 2 egg
300g castor sugar
700ml thick coconut milk, extracted from 1kg grated coconut


1.  Transfer tapioca flour into the flat baking pan and tuck pandan leaves in. Bake at 160°C to 170°C for 1 hour and 20 minutes. Remove pandan leave and keep flour in the plastic bag after completely cool. The best is keep overnight before using. The flour should weigh around 1383g after baking.

2.  Sift the tapioca flour into the mixing bowl.

3.  Whisk the egg and sugar until very thick and stir in coconut milk gradually. Then knead in enough flour to form a soft pliable dough, about 5 minutes. I used only 1140g of flour out of 1383g. As my hand is not strong enough, I have to use machine knead.

4.  Lightly dust a wooden Kuih Bangkit mould with the remaining flour. Press a small piece of dough into each on the mould, trim off excess dough with a butter knife and knock the mould gently against the worktop to dislodge the cookies.

5.  Arrange the Kuih Bangkit on lightly floured baking trays. Bake at 170C for 10-20 minutes. If a pale white Kuih Bangkit is preferred, remove cookies after 15 minutes. If a more aromatic and crisp cookies is the preference, bake it until just very lightly browned. Cool them and store in air-tight jars.

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