by - July 18, 2017

Chinese New Year is coming and it wouldn’t be the same without the cookies we know so well that make up part of the Chinese New Year mood.

Baking Kuih Bangkit reminds me of my childhood when I got to help my late grand-mother to make it after school. This is one of her signature Chinese New Year cookies. Unfortunately, I did not take down her recipe. I did remember a little here and there and I incorporated what I remembered using a recipe from Nyonya Flavours.

The main culprit of unsuccessful Kuih Bangkit is the presence of water in coconut milk and flour. If the flour isn't dry enough, the Kuih Bangkit will neither crumble nor melt in the mouth. The presence of water will result in a hard cookie. You may also dry roast the tapioca flour in the dry wok over a low heat to ensure there is no moisture in the flour. But I am lazy and I found that baking the raw flour will yield the same result. It is also critical to ensure that no water is added when the coconut milk is extracted from the grated coconut. To be safe I would buy the grated coconut and extract it myself. The original recipe is with 1 grated coconut. But, to be safe I bought 2 grated coconuts. My hubby helped me to extract the coconut milk.

I must say that this recipe is very successful and the Kuih Bangkit will just crumble and melt in the mouth the way it is meant to.

Kuih Bangkit Recipe 

Adapted from Nyonya Flavours Cook Book.  My first attempt tried on 2014 Chinese New Year

Yields 130 – 140 pieces


750g tapioca flour
4 pandan leaves, cut into 3 -4 cm lengths

3 egg yolks + 1 egg
150g castor sugar
250ml thick coconut milk, extracted from 2 grated coconut (the original recipe is 1 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.

2.  Sift the tapioca flour into the mixing bowl.

3.  Whisk the egg and sugar until very thick and stir in 250ml of coconut milk gradually. Then knead in enough flour to form a soft pliable dough, about 5 minutes. You may not use all the flour.

4.  Lightly dust a wooden/plastic 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 160C 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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