Light, airy, and fragrant Kuih Bangkit (Tapioca Cookies) are a Chinese New Year favorite in Malaysia and Singapore. Uses only 5 ingredients with detailed video instructions. | MalaysianChineseKitchen.com

Kuih Bangkit (Tapioca Cookies)

Light, airy, and fragrant Kuih Bangkit (Tapioca Cookies) are a Chinese New Year favorite in Malaysia and Singapore. Uses only 5 ingredients with detailed video instructions.
(Makes 100-120 cookies)
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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: Cookies
Cuisine: Malaysian
Servings: 55
Calories: 60kcal
Author: Linda Ooi

INGREDIENTS

  • 1 lb tapioca flour (450g)
  • 6 pandan leaves (rinsed and dried)
  • 2 egg yolk
  • ¾ cup sugar / castor sugar (165g)
  • 1 can coconut milk (14 oz/400ml)
  • A few drops of red food coloring (optional)

INSTRUCTIONS

  • Place tapioca flour in a baking tray. Cut pandan leaves into 3 inch lengths and bury them in the tapioca flour. Place in a 200°F (93°C) oven for 1 hour. Remove and allow tapioca flour to cool. **
  • Sift cooked tapioca flour. You should get about 14 oz (396g) of cooked flour. Reserve ¼ cup (1 oz/28g) for dusting wooden molds.
  • Do not shake coconut milk in can. Open and scoop out about ¾ cup (180ml) coconut cream/thick coconut milk. Set aside.
  • Cream egg yolks and sugar in a large bowl until light and fluffy. Add ⅓ of the cooked tapioca flour and ⅓ of the coconut cream. Mix with a spatula. Continue until all flour and coconut cream are used up.
  • Gently knead to form a soft dough. If dough appears to be too dry, add 1 to 2 additional tablespoons of coconut cream. Turn dough onto counter to knead if necessary. Dough should be soft but not sticky. Place dough back in the bowl and cover with a moist towel.
  • Place reserved cooked tapioca flour in a muslin/filter bag. Dust wooden kuih bangkit mold.
  • Pinch a little dough from the bowl and press into each of the wooden mold indentations. Trim off excess with a butter knife. Gently tap wooden mold on the counter to release molded cookies. Place on a parchment lined baking tray.
  • If you do not have wooden kuih bangkit mold, you can use small 1 inch cookie cutters. Lightly flour working surface and rolling pin with a little cooked tapioca flour. Gently roll dough out to ¼ inch thick. Dip cookie cutter in cooked tapioca flour and cut into shapes.
  • Bake cookies in a 325°F (163°C) oven for 20 to 25 minutes depending on the size of the cookies. Bottom of cookies should be lightly browned. Remove and allow cookies to cool completely.
  • Dot cookies with red food coloring if desired. Store in an air tight container for up to 1 month.

VIDEO

NOTES

** Tapioca flour can be prepared ahead of time for up to 2 weeks for it to dry out properly.

NUTRITION

Calories: 60kcal
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