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Saturday, January 7, 2012

Kuih Bangkit

Work in progress. The bangkit was consumed before photos were possible.

Kuih Bangkit was one of my baking demon, even though I have never tried baking it. But when I realized that my teenager has never eaten one ( horror ! ) because  it was not in my baking repertoire  , I knew I had to do something about it. After all, in a family that treasures nostalgia, kuih bangkit should be a part of any kid's childhood memory, never mind she is no longer a child !

This was a second trial in a matter of hours, the first ending in disaster. That was to be expected, bangkit being my demon. The end result of my persistence was still not 'melt-in-your-mouth' per se, but it gave a decent little crunch that improved the next day and could be handled without it disintegrating to tapioca powder.

Kuih Bangkit Recipe:


1 1/4 cups tapioca flour + 1  cup for dusting

1/2 Tbp. butter, melted

1/2 egg yolk

1/2 cup icing sugar

60 ml thick coconut milk 

Pinch of fine salt


Place tapioca flour on  a paper towel lining a microwave safe tray . On high power, microwave for 1 minute.

Remove 1 cup of flour meant for dusting.

 Set flours aside and let it cool.

In a medium bowl, mix butter, coconut milk, salt and yolk. Whisk.

Sift tapioca flour , salt and icing sugar   into a mixing bowl. Add yolk mix. Knead until the dough is pliable. ( Adjust the amount of  tapioca flour and milk accordingly,  1 Tbp. at a time and knead until it becomes pliable. The texture should resemble a floppy marshmallow.)

Roll out the dough on a lightly floured surface into a tube. Use a  kuih bangkit mould to shape the cookies. You may need to dust the mould so that cookies will not stick. Alternatively to make cookies instead, flatten the dough with a rolling pin and cut out using a cookie cutter.

Arrange cookies on a lined baking tray and bake at 180C for 20 minutes. Cool well before storing.


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