Kuih Bangkit (Coconut Tapioca Cookies)
26 Apr 2026
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Heritage Cookies
Kuih Bangkit
Coconut Tapioca Cookies
| Prep45 min | Bake20–25 min | Makes~50 pcs | DifficultyMedium |
An old-school dissolves-on-the-tongue tapioca cookie scented with pandan and rich coconut cream — beloved at both Hari Raya and Chinese New Year. The recipe takes patience (the flour must be roasted with pandan first), but the result is unforgettable.
Ingredients
Dough
- 330 g tapioca flour
- A few pandan leaves (for roasting the flour)
- 30 g shortening (~3 tbsp)
- 130 g icing sugar
- 1 grade-A egg yolk
- 130 ml thick coconut milk
- A pinch of salt
Tip: Roast the flour low and slow with pandan leaves the day before — it deepens the fragrance and gives the cookies their signature melt.
How to Make
- Roast the flour. In a dry wok over low heat, roast the tapioca flour with the pandan leaves until lightly golden — stir constantly to keep it from scorching.
- Sift and cool. Sift the roasted flour and let it cool completely.
- Beat the base. Beat the icing sugar and egg yolk together until light and creamy.
- Add coconut milk. Add 100 ml of the coconut milk first and beat to combine.
- Form the dough. Add the cooled tapioca flour and a pinch of salt. Knead gently until you have a smooth dough that doesn't stick.
- Adjust hydration. Add the remaining coconut milk a little at a time, only as needed.
- Rest. Cover the dough with a damp cloth and rest for 30 minutes.
- Mould. Press the dough through a kuih bangkit mould of your choice. Arrange on a tray.
- Bake. Bake at 170°C for 20–25 minutes, or until cooked through and bone-dry.
- Cool and store. Cool completely, then store in an airtight container.
Baking Tips
- The flour must be properly roasted and rested — this is what makes it dissolve on the tongue.
- Keep the dough covered while you work — tapioca dough dries out quickly.
- Bake until completely dry; any moisture left will go soft in storage.
- Use thick coconut milk (santan pekat) for the richest flavour.
Bake with Confidence
Pair Kuih Bangkit with the rest of your Raya tray. Shop our curated baking tools for sharper, more consistent results.
Recipe adapted from Resepi Che Nom.
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