These petite Kuih Bangkit Sago and Tapioca Flours have a lighter texture while still holding its shape. It has a nice crunch and great flavor. | #kuihbangkit #tapiocacookies #coconutcookies #sagoflour #chinesenewyear #lunarnewyear

Kuih Bangkit Sago and Tapioca Flours

These petite Kuih Bangkit Sago and Tapioca Flours have a lighter texture while still holding its shape. Also nice crunch and great flavor.
(Makes 120 - 130 cookies)
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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: Cookies
Cuisine: Malaysian
Servings: 60
Calories: 48kcal
Author: Linda Ooi


  • 12 oz sago flour (340g)
  • 4 oz tapioca flour (113g)
  • 6 pandan leaves (rinsed and dried)
  • ¾ cup coconut cream scooped out from 1 can (14 oz/400ml) coconut milk
  • ¾ cup sugar / castor sugar (165g)
  • 2 egg yolks
  • A few drops red food coloring (optional)


  • Combine sago and tapioca flours in a baking tray. Cut pandan leaves into 3 inch lengths and bury them in the flours. Place in a 200°F (93°C) oven for 1 hour. Remove and allow flours to cool.
  • Sift cooked flours. You should get about 14 oz (396g) of cooked flours. 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 sugar and egg yolks in a large bowl until light and fluffy. Add ⅓ of the cooked flours and ⅓ of the coconut cream. Mix with a spatula. Continue until all flours 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 flours in a muslin/filter bag. Dust plastic/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 kuih bangkit mold, you can use small 1 inch cookie cutters. Lightly flour working surface and rolling pin with a little cooked flours. Gently roll dough out to ¼ inch thick. Dip cookie cutter in cooked flours 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.



Calories: 48kcal
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