Learning > Recipes

Kueh Bangkit

Ellena Guan on 28 Jan 2014

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If you asked me which is my favourite Chinese New Year cookies, my answer is always Kueh Bangkit (薯粉饼) or also known as Tapioca Cookies. I love it's lovely fragrant and melt in the mouth texture which makes it very addictive and you tends to pop them in your mouth one after another. And if you do a Google search on kueh bangkit recipes you would most probably find quite a few popular ones on the list too with.


(Make: 100 (depending on the size) | Preparation: 20 minutes | Baking Time: 20 minutes)

200g Fried Tapoica Flour
75ml Thick Coconut Milk
60g Icing Sugar
2 Egg Yolks
Knot of Pandan Leaves
Kueh Bangkit Mould


1. Beat egg yolks and sugar in a mixture using a hand-held mixer till light and fluffy. Slowly add in coconut milk and beat till combined.

2. Sieve 200g cooked tapioca flour in a mixing bowl, add in coconut milk mixture slowly and mix until it resemble crumbs. Covered with wet kitchen towel.

3. Dust some tapioca flour in the mould and filled it with a teaspoon of the mixture in each pattern and press firmly or else the cookie might not hold its shape.

4. Next knock out the cookies and arrange on prepared baking tray lined with baking paper.

5. Bake in preheated oven at 180°C (degree celsius) for 15 - 20 minutes or until lightly browned. Remove and leave it to cool on baking rack before storing in airtight containers.


To prepare fried tapioca flour:- Heat up wok and fry 230g topicoa flour together with a few pieces of pandan leaves over low heat until fluffy (about 5 - 8 minutes). Dish up, discard pandan leaves and cool flour thoroughly before sieving.

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