How to Make Kuih Bangkit at Home
With a soft, sweet flavour that melts in your mouth; Kuih Bangkit is one of the many Malaysian favourites. People often associate the kuih with festive seasons. Characterised by a white, crumbly appearance, this kuih is a cookie that is easily spotted in supermarkets and stalls—having a stark contrast with other colourful Kuihs and confectionaries.
Even with its pale appearance, its taste is far from bland. This kuih is rich with the creamy flavour of coconut milk. Besides the flavour, the way the kuih melts on the tongue is simply heavenly — it is almost impossible to stop at having just one of this cookie!
Origin of Kuih Bangkit
Often enjoyed during festive seasons such as Chinese New Year and Hari Raya in Malaysia; it is believed to have originated from China. From there, the Peranakan started to popularise it in Malaysia.
Although it is no longer a familiar sight in Malaysia, Kuih Bangkit was initially baked into shapes which resemble money. It acts as an altar offering to ancestors. Over time, it evolved to take on many different forms such as flowers, fruits, and birds—most having a symbolic meaning behind them.
Kuih Bangkit RecipeDifficulty: Easy
Needing only a few ingredients, Kuih Bangkit, is one of the easier traditional Kuihs to make. With thorough preparation, you will be able to achieve the airy and delicate texture of Kuih Bangkit.
300 grams of tapioca flour
300 grams of powdered sugar
½ teaspoon of baking powder
1 egg yolk
130 ml of coconut cream
- To ensure that your cookie will have a crumbly texture; in a pan, add flour and bake it for 90 minutes at 150◦C. Then set it aside to cool.
- Once cooled, add in the baking powder.
- In a separate bowl, sift powdered sugar, then add egg yolk in. Then, mix it until the mixture turns into a light shade of yellow.
- Next, combine sifted flour with the mixture, and pour coconut cream into the bowl as well. Using your hands, lightly knead the dough until it has an even mix (Tip: at this point, the dough should be able to be broken in half with ease. Otherwise, you can add more flour).
- Using a cookie cutter of your choice (if you want the traditional shape, you can prepare a Kuih Bangkit mould too), press on the dough to cut it into the desired shape.
- Finally, put the dough in the oven and bake it at 150◦C for 15 minutes. Then, put the cookies aside to cool. Once cooled, your Kuih Bangkits are ready to be served!
Ways to Enjoy Kuih Bangkit
Due to Kuih Bangkit’s addictive flavour and texture, the temptation to eat all of it in one go is hard to resist; however, be careful not to overeat as you may get a sore throat. To prevent this, you could share your creation with your friends and families, and impress them with your homemade version it!
Explore other popular Malaysian delights with Lokataste Recipe and more!