Another year has flown by. Now that Chinese New Year is coming soon I decided to publish this recipe post aside from my textile design work. So this is a blog post on how to make kuih bangkit (Tapioca cookies) at home. Kuih bangkit is a typical Chinese New Year cookie with Nyonya originating from the South East Asia communities in Singapore and Malaysia. It is not as popular as kuih kapit/ love letters as the taste is drier. If the balance is right it melts in the mouth otherwise it’s dry.
It is not that difficult to make it just takes time to make. One will need a conventional oven and some cookie moulds. Traditionally it is made from wood carve molds that are available to buy online from Malaysia. Here is the link to Baking Frenzy. Just need to pay shipping and possibly customs costs. It is available to buy from Otherwise, just use an ordinary cookie press that is available online or from baking suppliers. Nowadays, it is possible to buy plastic moulds in the UK have a look on Google. As they are lighter to ship.
Kuih bangkit uses quite a few ingredients it can be adjusted accordingly as if it is too wet it will stick to the mould. Too dry and too hot heat it will crack and be hard to handle. these are a few tips to make it a success. It is handy to have a few moulds as once the wet mould is stuck in the curves of the mould it is hard to remove by giving a good soak and scrub in water. Once the mold is wet it needs to be dried before one can use it again.
Kuih Bangkit recipe
200 grams Tapioca flour
200 mls coconut milk
100 grams sugar
Kuih bangkit mould
Dry fry the tapioca flour on low heat. Then add the ingredients together till it forms a smooth dough. Then press it on the kuih bangkit mould. Press and cut the cookies out lay in on a baking sheet. Bake in a heated oven at around 180 degrees Celcius.
It can keep for around 2-3 weeks in a clean and dry container.
Thank you for reading and dropping. Do have a look at my other recipes like making kuih kapit (egg rolls) which is another coconut-based light pancake.
