Kuih Bangkit 2

by - February 04, 2018

After few trials I finally succeeded in making this crumbly melt in the mouth Kuih Bangkit. The main culprit of unsuccessful Kuih Bangkit like I have mentioned in my previous post is the presence of water in coconut milk and flour. If the flour isn't dry enough or if there is water in the coconut milk, the Kuih Bangkit will neither crumble nor melt in the mouth. The presence of water results in a hard cookie.

I used to use fresh coconut milk from the first press in the previous recipe I shared. However, the water content in coconut milk can be high and inconsistent. For surer results, I used boxed or canned coconut cream this time.  Please be careful when you buy, look for “coconut cream” or “coconut extract” instead of coconut milk. No wonder my late grandmother used to get very frustrated when her Kuih Bangkit did not turn out crumbly eventhough she used the same method and recipe.

This recipe is adapted from Shiokman Recipe with modifications.

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.

Kuih Bangkit Recipe


375g tapioca flour + 375g sago flour ( or 750g tapioca flour)
8 pandan leaves, cut into 4 cm lengths

3 egg yolks (large egg)
180g icing sugar
400g/ml coconut cream (2 packets of 200ml coconut cream)
Pinch of salt (optional)

2 baking trays and cookies cutter

  1. Transfer tapioca and sago flour into the flat baking tray and tuck pandan leaves in. Bake at 160°C (top and bottom heat) for 60 minutes to 80 minutes. Check and stir the flour occasionally to make sure it is not burned. You may also dry fry the flour mixture in a wok over low heat for 30 - 45 minutes until the flour is light and the pandan leaves are dried.  Remove pandan leave and transfer the baked flour to a big bowl after completely cool.  Cling film and keep to use the next day or few days later.
  2. Line the baking trays with parchment papers and preheat the oven to 170C (top and bottom heat).
  3. Sift the flour mixture into the mixing bowl.  The flour should weigh around 668g after baking.  Transfer 600g of flour mixture into another mixing bowl.
  4. Whisk the egg yolks and icing sugar until very thick and pale.  Add in pinch of salt and stir in 270ml of coconut cream gradually, and mix well.
  5. Pour in the yolk and coconut mixture into the 600g flour mixture. Then knead with your hand until just combined. It is fine if the dough looks crack and slightly dry.  Take a small portion and shape into a ball, then roll into 0.7 cm thick with a rolling pin.  Please don’t press too hard. You may use the balance of the coconut cream to adjust the texture if the dough is too dry. Cut them with a cookie cutter and transferring the cookies to the prepared baking tray.  Continue with the rest until finish.
  6. Bake at preheated oven for 15-20 minutes. If a pale white Kuih Bangkit is preferred, remove cookies after 15 minutes. If you prefer more aromatic and crisp cookies, bake it until just very lightly browned. Cool them and store in air-tight jars.

The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.  Some oven are hotter than others.  I use Electrolux built in oven.

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