Kuih Bangkit

May 19, 2020
Baking Kuih Bangkit or Tapioca Cookies 
It is Malaysian traditional gluten free cookies that melt in the mouth.
resipi kuih bangkit

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.

kuih bangkit santan

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.

dry fry tapioca flour and cornflour

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.

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.
coconut cream

3. Cream egg yolks and sugar

Whisk egg yolk and icing sugar until pale and creamy.

whisk eggs and icing sugar

4. Coconut Cream

Whisk in coconut cream
 mix coconut cream with egg mixture

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"

add flour to egg mix in a bowl

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.

cookie cutter for kuih bangkit
unbaked kuih bangkit

7. Baked to perfection!!!

kuih bangkit rangup

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

"How to Bake Kuih Bangkit" Video

kuih bangkit, kueh bangkit, coconut cookies, kue bangkit, kue bangkit santan, coconut cream cookies
Yield: 80 pieces

Kuih Bangkit

Kuih Bangkit

Gluten free melt in the mouth coconut cookies


  • 400 g tapioca flour
  • 2 tablespoon cornflour
  • 2 egg yolk
  • 120 g icing sugar
  • 170g Ayam Premium Coconut Cream
  • 6 pandan leaves


Preparing dry mix - Method 1
  1. Pre-heat oven to 140 C (Do not use fan function).
  2. Line a roasting pan with grease proof paper.
  3. Weigh and sieve tapioca flour and corn flour on to the pan.
  4. Cut up pandan leaves into 15 cm and tuck into the flour mix.
  5. Bake flour mix for 50-60 minutes.
  6. Stir occasionally.
  7. Flour mix should be lighter when stir, you could feel the difference especially towards the last 20 minutes.
  8. Sieve again and the weight of the baked flour mix should reduced by 20% (moisture has evaporated through the baking process).
  9. Leave it to cool.
Preparing dry mix - Method 2
  1. In a wok, mix tapioca flour and corn flour.
  2. Wash, par dry and cut pandan leaves
  3. On low heat, fry the flour mix gently as not to spew flour all over the kitchen.
  4. The dry mix is consider ready when flours feels light when stir and does not stick to spatula.
  5. Sieve to get rid of sand size flours that clump together.
  6. Set aside to cool.
Preparing wet mix
  1. Carefully scoop the thick coconut cream from the Ayam premium Coconut Cream can. Do not shake can prior to opening
  2. Cream egg yolk with icing sugar until creamy, thick and pale.
  3. Add thick coconut cream.
  4. Mix until well combine
  5. Weigh the egg mixture (in my kitchen trials- my egg mixture weigh approx 323 g).
Mix into dough
  1. In a mixing bowl, add 300 g dry mix and 300 g wet mix.
  2. Gently fold until the two mix well combine.
  3. The dough should be soft but not sticky.
  4. Keep it covered with Gladwrap (cling film).
  5. Rest the dough for 30 minutes
Bake The Cookies!!!
  1. Preheat oven to 160 C (no fan).
  2. Line baking trays with greaseproof paper.
  3. Use the remaining flour mix, to dust your working area (kitchen bench top or pastry board), rolling pin.
  4. Take a tennis size ball and roll out to approximately 5 mm thickness.
  5. Dip cookie cutter into leftover dry mix, then cut the dough.
  6. Bake for 15-20 minutes depending on your oven.
  7. Cookies are done once the bottom has turn light brown (if you wish... you can bake it slightly longer to have that light brown around the edges too).
  8. Transfer onto cookies cooling rack to cool.
  9. Place in an air tight container.


My Baking Notes: 1. if using frozen pandan leaves ~ thaw, washed, pat dry and leave overnight to dry do not use fan function during the process of drying the flour (alternative is to dry fry in wok) 2. Do not over bake the flour, or you might ended up with burnt taste in the cookies 3. If you live in high humidity place, you might want to place the cool flour mix in an air tight container, to avoid moisture getting back into the flour mix. 4. A 70 g egg size (equivalent to Australian Jumbo size). 5. Add a little at a time the remaining egg mixture, if your dough feels drier in between the stage of rolling, cutting and baking. 6. Placed another baking tray underneath to have heat distributed evenly. 7. Silpat : not recommended, as mine turned out slightly 'wet' inside.
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Baking Kuih Bangkit or Tapioca Cookies   It is Malaysian traditional gluten free cookies that melt in the mouth.

Stories posted previously ...sometimes in 2013

Weather starts to warm up... soon these lovely flowers will wither away in the steadily increasing heat.
Summer is not far away (my most unlikeable season)

... I am glad that we made the long trip to Araluen and captured these images. 
Flowers bring smiles to everyone...symbol of happiness, especially the above photo~ my favourite, daffodils
pssst... note to hubby: I know that buying flowers is not your "thing" but should one sunny day, you wake up on the right side of bed and decide getting me flowers... just buy me daffodils... not roses...and not plastic/fake ones too...
shots from : Araluen Botanical Garden  

I have another reason to smile .... when I see these white flowers (photo below) ~ 
Kuih Bangkit or Tapioca Cookies!

I blogged about Kuih Bangkit, back in February 2010, on how difficult it is to achieve that crumbly, 'Melt in the mouth' texture.
I was this close ... "teeny weeny" close to success... almost! 
Read my previous post on Kuih Bangkit/ Tapioca Cookies.

this is just my point of view, others may beg to differ.. . to make a good Kuih Bangkit/ Tapioca Cookies is just as difficult as making macarons. Its temperamental, in a way but not as fussy as making macarons.

Many failed attempts, many thumbs down, but that did not deter me from trying again and again.
I know that I was on the right track when I heard him say : 'Reminds me of my mom's Chinese New Year Kuih Bangkit ...'.
...Yes!!! I nailed it.

Before attempting, do read my Baking notes below, some pointers that may help you to achieve that "Melt-in-Mouth" texture and taste.
Perhaps you might want to give this kuih Bangkit, a try for Eid-ul-Adha or Hari Raya Aidil Adha, celebration in 9 days time.
Happy Baking ...
Most of all enjoy baking...and eating of course


  1. I think among the four seasons, Spring seem to be the most beautiful season, with all the beautiful flowers blooming, birds and butterflies everywhere. I love your second pic ~ beautiful! And here in this post, I think we don't need a festival or occasion to bake this Kuih Bangkit. I haven't try my hands on this Kuih Bangkit yet. Will do.

    1. I love Spring but just not Oz summer
      Mel, let me know when you try, curious to know how these will turn out in high humidity places :)

  2. Your hb like my hb tak pernah bagi bunga. Dating dulu adalah. ;) Kalau dia tetiba bagi bunga, agak2nya mau I terpikir pikir why?

    Thanks for your tips on kuih bangkit. One day, bila rajin I nak try le.


    1. betul tu Nora ;P...mesti terpikir, mesti depa ada buat salah...hehehe

  3. Delicious looking cookies and fabulous spring pictures! Those shots of the butterflies are just amazing.



    1. Thank you Rosa. The butterfly complete the picture of Spring :D

  4. Hi Liza! Lovely shots!!! 2 thumbs up!

    Wife makes Kuih Bangkit during CNY too and love the melt-in-mouth feeling! :D

  5. Love your outdoor photos! So dainty!! I can't wait to gobble on Malaysian kuih during my visit to KL next month :D

  6. oh love these sound like skips in the UK but 100 times better and adore the butterflies

  7. Hi Lisa, the cookies look lovely never knew you can make cookies with tapioca. I always use this flour as a binding starch in combination with other flours.

  8. These cookies look melt-in-mouth delicious, Lisa. I love your spring clicks..so beautiful!

  9. These little cookies are simply adorable! I bet they taste great too! For more great recipes, visit www.BetterOffHealthy.com.

  10. hi lisa.. can't say i'm a fan of kuih bangkit, but your pics are really gorgeous! ^^ my favs ~ pic 1, 5 and 2 ^^

  11. Kuih bangkit is my all time favourite, love the melt in the mouth feeling!