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.

I have been making Kuih Bangkit every Chinew New Year since 2014.  I understand 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. I used to use fresh coconut milk from the first press at my first attempt in 2014. However, the water content in coconut milk can be high and inconsistent. No wonder my late grandmother used to get very frustrated when her Kuih Bangkit did not turn out crumbly even though she used the same method and recipe.

For surer results, I used boxed or canned coconut cream last year.  However, the cookies aroma is not as nice as made from fresh coconut. 

This year I tried again using the coconut cream from fresh coconut after watching MyKitchen101en video on how to extract the coconut cream.  I finally succeeded in making this crumbly melt in the mouth Kuih Bangkit in a consistent result.

Tips To Get Crumbly, Melt In The Mouth Kuih Bangkit:
  1. Tapioca Flour needs to be pre-toasted in the oven or in a wok to remove any moisture.  The flour will usually will loose about 10 - 13% of its total weight.  Presence of liquid in coconut cream will make he cookies hard.
  2. Please use coconut cream instead of coconut milk.  If you are using caned or packet coconut cream, do not shake the packet but carefully scoop out the cream at the top and discard the liquid bottom. If the cream look running and watery, then put in the fridge overnight or until the cream and water separated.
  3. The dough should be crumbly and neither shiny nor smooth. Too much coconut cream will make the cookies hard too.
  4. Please use egg yolks only instead of whole eggs as egg whites will produce harder cookies.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Kuih Bangkit 

Yields:  Approx. 140 pieces


750g tapioca flour (Approx. 660g after baking)
5 pandan leaves, cut into 3 -4 cm lengths

5 egg yolks
160g icing sugar
250g coconut cream  (600g grated fresh grated coconut + 450g hot water), you may also use packet coconut cream.

Note:  The quantity of coconut cream (extraction) is an estimated amount only.  It will vary each time.  

  1. Transfer tapioca flour into the flat baking pan and tuck pandan leaves in. Bake at 160°C (top & bottom heat) for 1 hour and 45 minutes. The pandan leave will become dried when ready. The leave will break into pieces when you press on it. Remove pandan leave and keep flour in a container with cover after completely cool. The best is keep overnight before using.  The weight of the flour should be around 660g after baking, lost about 10 - 13% of the weight.
  2. Coconut Cream :- 
    1. Fresh Coconut Cream - Blend grated coconut and hot water in a food processor.  Extract the coconut milk in a muslin bag.  Transfer the coconut milk in a clear jar and keep in the fridge overnight.  The coconut cream will separate from water when chill overnight.  Scoop the top layer of coconut cream with a ladle.  You will get around 350g coconut milk. (If you don't use immediately, you may freeze the coconut cream like what I did.  Just take out and melt it when about to use).
    2. Packet Coconut Cream - Do not shake the packet but carefully scoop out the cream at the top and discard the liquid bottom.
  3. Sift the baked tapioca flour into the mixing bowl. 
  4. Whisk the egg yolks and sugar until very thick and pale. Stir in 250g of coconut cream  gradually.
  5. Gradually add in enough flour, not all. Knead with your hand until you will be able to press the dough together like in the diagram (picture 9). The dough should be a bit crumbly, not suppose to be shining and smooth. You may not need to use all the flour.  Cover mixing bowl with kitchen towel to prevent drying of the dough.
  6. Lightly dust a wooden/plastic Kuih Bangkit mould with tapioca flour. Press a small piece of dough into each on the mould, trim off excess dough with a scrapper and knock the mould gently against the worktop to dislodge the cookies.
  7. Arrange the Kuih Bangkit on lined baking trays. 
  8. Bake at 160C for 15-20 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.

ARCHIVE PICTURES (2014 Chinese New Year)

You May Also Like


  1. Hi, may i know do we need to knead the kuih bangkit dough for very long to make it crumbly? Olden days ppl keep advising to knead the dough😊

    1. Hi, Thank you for asking.

      Should knead about 5 minutes. Mine looks crumbly is because I accidentally added too much flour. So, I found a bit hard to knead as my hands are not very strong. I actually used the stand mixer to knead for few minutes until all well mixed. You are right, I remember my granny used to knead the dough with hand.

      Cheers :)

  2. Hi, I've made this, love the flavour but the texture is rough, is not smooth as store bought and it doesn't melt immediately in the mouth. What could went wrong?

    1. Hi, thanks for trying. May I know which recipe that you tried? the 2nd recipe is with cream only (It means no water in the recipe). It could be the water contained in the coconut milk that made the cookies hard. And also the flour must be very dried.