Kuih Bangkit

February 12, 2010
Kuih Bangkit is one of many traditional Chinese New Year cookies. Some used tapioca flour in their recipe while others used arrowroot flour.
An excellent and good Kuih Bangkit will 'melt in your mouth' ... but it is not easy to achieve...

The word 'Bangkit' in my Kedah slang would mean 'get up or arise or awake'. My mom used to say 'Kuih Tidur' (tidur means asleep) whenever we could not get it right... Her analogy makes some sense...'Kuih Bangkit' will awaken all your senses especially the palate while enjoying that 'melting' moment...
I had tried many times and this is the near 'success' batch... but still lack that utmost oomph ~ 'melt in the mouth'... so it is 'Kuih Tidur' for me too ... :( 

Anyone has a good recipe of Kuih Bangkit and willing to share his/her recipe with me (and my blog)?, email me....much appreciated... Thank You..
  • 400-450g tapioca flour
  • 100g icing sugar
  • 2 egg yolks
  • 150 ml plus 3 tablespoon coconut milk
  • optional: pandan leaves...
Dry fry tapioca flour (or with 3 pandan leaves cut into 3inch strips) on low heat until its light. It takes about 45 minutes. Leave it to cool completely ...preferably overnight. Sift the flour ...if dry fry with pandan leaves...
Beat icing sugar with egg yolks until its light and fluffy (nearly white in colour). Add in 150ml of coconut milk. Then gently mix in the tapioca flour. Started off with 300g of the flour first. Mix into a dough. If it is too crumbly add in coconut milk, tablespoon by tablespoon until it form a soft dough.
Cover and leave it to rest for at least 15 minutes. Dust the Kuih Bangkit mould with the remaining flour. and bake @180C for 20 minutes.

can someone tell me ...'What went wrong????'


  1. sedap kuih bangkit!! I really love the melt in your mouth texture. :)