Kuih bangkit

Kuih Bangkit
Summary Not available
Total time : 1 hr 30 mins
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Kuih Bangkit

Summary Not available
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Chinese
Keyword: 60-90 min
Person: 70
Calories: 33kcal


  • 420 g tapioca flour
  • 6 pandan leaves cut into small pieces
  • 2 egg yolks
  • 120 g icing sugar
  • 170 ml coconut milk


  • Place the tapioca flour on a large baking tray together with the pandan leaves
  • Bake in a oven at 150 degrees C for 15 minutes
  • Sift and set aside to cool completely
  • Beat the egg yolks and sugar till sugar dissolves
  • Add coconut milk and mix well
  • Strain to remove lumps
  • Add the cooled tapioca flour and beat till fluffy (or until the dough is no longer yellowish) and white in colour
  • Compress the dough together using the hand palms and working in small batches, cut into shapes using a cookie cutter
  • Alternatively, press the dough into a floured mould, scrape off the extra and hit on a hard surface to remove the pressed shaped dough
  • Bake in a pre-heated oven (non fan mode) at 170 degrees C for 20 minutes
  • Remove and allow the cookies to cool completely before storing


No extra notes


Sodium: 1mg | Calcium: 1mg | Vitamin C: 1mg | Vitamin A: 7IU | Sugar: 2g | Potassium: 7mg | Cholesterol: 6mg | Calories: 33kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 7g | Iron: 1mg

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