Kuih Bangkit 薯粉饼

Kueh Banggit 1

I have read many many feedback prior to attempting these cookies and it seems really intimidating indeed. The failure rate seems to be quite high. Well, I was keeping my fingers crossed all the while. When I was mixing the dough, the crumbs seem to come off very easily and it was quite tough to get them to stay together.

Kueh Banggit 2

 Hence, I worked on it in small batches bit by bit. Using both the mould and cookie cutter method, I compressed a small dough each time with the palms and rolled it slightly before cutting off with a cookie cutter or pressing it into a floured mould. Each batch of dough that I compressed can make no more than 2 cookies each time. With that, I slowly complete the whole batch of dough that make up 3 trays of them, around 70-80 cookies in all. 

Kueh Banggit 3

The aroma that fills the house during the baking was so so good. I was secretly hoping that the texture would be satisfactory too so that my efforts won’t be in vain. Well, I must say I am quite blessed that the baking fairy was with me at that point in time ! Hahaha !! 

Kueh Banggit 5

Overall, I feel that it was quite good, considering the very simple and straightforward method. Best of it all, it comprises of a rich tapioca flavour with some coconut fragrance and the texture was quite good, if not better. With a slight crisp exterior but a melt in the mouth texture as you bite on. I was expecting it to be tough like stone, or chewy like gum. Fortunately, none of those happened !! So I am really glad it turned out the way it should be !! :)

Kueh Banggit 4

I hope you would enjoy these Kuih Bangkit too !! Counting down to 2 more weeks before CNY. And I should be rounding up my last bake for CNY too this weekend ! Guess what it would be ? Hehehe !!

Kuih Bangkit 薯粉饼
Prep time
Cook time
Total time
Recipe type: Snacks
Cuisine: Chinese
Serves: 70-80 pcs
  • 420g tapioca flour
  • 6 pcs pandan leaves, cut into small pieces
  • 2 large egg yolks
  • 120g icing sugar
  • 170ml fresh coconut milk
  1. 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.
  2. Beat the egg yolks and sugar till sugar dissolves. Add coconut milk and mix well. Strain to remove lumps.
  3. Add the cooled tapioca flour and beat till fluffy (or until the dough is no longer yellowish) and white in colour.
  4. 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.
  5. 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.



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