Baking Kuih Bangkit or Tapioca Cookies
It is Malaysian traditional gluten free cookies that melt in the mouth.

What is Kuih Bangkit?

Kuih bangkit or kue bangkit are light, airy and delicate in texture that melt in the mouth.
Kuih bangkit or Tapioca cookies is made of tapioca flour, sugar , coconut cream and egg yolks.


These delightful cookies are usually a must when celebrating either Chinese New Year or Eid in Malaysia.

This kuih bangkit has creamy rich coconut taste.

How to Bake a good Kuih Bangkit?

I did a quick video, I placed the video "How to Bake Kuih Bangkit/ Tapioca cookies" just above the recipe card below.

Do pay attention to my notes at the end of the recipe card, notes jotted from the trials and errors, my quest for a good kuih bangkit.

1. Getting rid of moisture in the flour.

I listed down in the recipe card below, 2 methods to 'dry' the flour.

You can either place the flours and pandan leaves in the oven at a low heat or you can dry fry in wok.

2. Coconut Cream

I find that Ayam brand coconut cream is best to get that thick coconut cream for our kuih bangkit.
The labels says 100% coconut cream.

DO NOT SHAKE THE CAN prior!!!

You want that thick coconut cream.

Place a muslin cloth over the strainer, the gently scoop coconut cream and let it sits for a good hour or so.

3. Cream egg yolks and sugar

Whisk egg yolk and icing sugar until pale and creamy.

4. Coconut Cream

Whisk in coconut cream

5. Flour mixture to wet mixture

Let me tell you a secret to a good kuih bangkit.
Are you ready?

The formula is "Use equal amount of flour mixture to egg mixture"

6. Cookie cutter

For even baking and to maintain standard height, I use chopsticks as my guide to kuih bangkit thickness.
Do not over mix as they will end up looking sad.

7. Baked to perfection!!!

How do I know if the cookie is well baked?

When the bottom is slightly golden in colour and when the cookie feels light when lifted. 

The texture should be crumbly and 'melt in the mouth' once the cookie is at room temperature. 

How to store Kuih Bangkit?

Store these heavenly melt in the mouth kuih bangkit in an air-tight container.

How long can can I keep kuih bangkit for?

If baked well (as above), the kuih bangkit can be kept for 3 months in an air tight container.
Can I have the recipe in cups please?

This tapioca coconut cookies aka kuih bangkit is a finicky cookies, its the 'macaron' of the east, the diva of traditional cookies, hence we need kitchen scale. 

1 cup of dried fried flours has much less weight than 1 cup of egg-coconut cream mixture.

My sincere apologies to my baker friends that uses cup measurement.

Other Malaysian Traditional cookies that you might wish to try

• Biskut Samperit
• Pineapple Tart
• Kuih Makmur

"How to Bake Kuih Bangkit" Video