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print Kuih Bangkit Recipe
Ingredients:
1200g tapioca flour
13 eggs yolks + 2 egg whites
400g fine sugar
500g coconut milk
Method:
- Sift tapioca flour. Fry on wok until light. It takes about half an hour to 45 minutes. Leave to cool completely.
- Whisk eggs and sugar till thick and pale.
- Slowly add in egg mixture into flour mixture using a spatula or hand.
- Gradually add in coconut milk while kneading the dough.
- Knead dough till smooth and whitish in color.
- Dust wooden mould with tapioca flour. Put dough into mould and gently knock it out.
- Dot the cookies with red dot if desired.
- Bake at 180 celcius for 20-25 minutes or till cooked.
Cook’s Note:
Kuih Bangkit is cooked when the back of the cookies are slightly brown.
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Looks so yummylicious…thanks for the resepi!
Where can I get the mold??
You can get it from the shops that sell cookware or baking ingredients.
So nice! It’s very hard to get good ones these days
Going to try it!!!!!
Thanks, Siew Loon : )
heya !!!! OMG !!!! this is my all time fav n gets impatient waiting for CNY so that i can stuff my face non stop with it….mmmmnnnn !!!
havent have it for past 10 yrs since living in U.K. =C
thank u so much for sharing and posting the recipe…. !!!
=D)
The recipe looks interesting. What do you mean to fry the tapioca flour in a wok till light? Will it not burn in 30-45 minutes?
Can you use a cookie press/cutter instead of a mold?
Use very low fire and keep on stirring it. It will burn if you leave the wok.
You can use cookie cutter.
Thanks Siewloon. I’ll give this recipe a try. Is tapioca flour the same as tampioca starch? Also, what size are the molds to make 300 pieces? I’m in Canada so will need to buy a cookie cutter.
yes it is the same. Happy New Year!
About getting the wooden molds from cookware shops , do you mean like Sur la Tabla , William Sonoma, or chinese shops in Singapore or Asia. I live in South Carolina, have never came across these wooden molds. Also do you have a recipe for Chwee Kuih. The steamed ones in little ceramic molds with fried dried radish and garlic? If you do , pls. let me know. Thks. for your contribution.
Aileen from Singapore.
I just bought the kuih bangkit mold from http://grocerythai.com/index.php?osCsid=f8291a1d99481e1fdd3bfbba87097c6a
Hello, I just clicked on the link you sent to look for the kuih bangkit mold from http://grocerythai.com/index.phposCsid=f8291a1d99481e1fdd3bfbba87097c6a
However, I could not find the mold. Could you please let me know under which section of the website I could find the mold? How much was it?
Many thanks.
Try under kitchenware -> dessert mould :
http://grocerythai.com/dessert-mold-p-905.html?osCsid=f8291a1d99481e1fdd3bfbba87097c6a
Many thanks Tsu Lin. Happy New Year!
Does anyone know roughly how many cookies does this make?
About 300 cookies depends on the size of your mould. I get about 300 with the mould i used.
Wow! That is a lot of egg yolks! A lot more than what I tried last year! But that may be the very reason why mine failed…
Have you tried baking this with canned coconut milk. I have trouble getting fresh coconut milk here in Australia.
I believe you can use it.
I tried making it but it turned out quite tough, not like the light kuih bangkit that I’m used to. Please advise what I might have done wrongly.
Here is the link for the mold, http://grocerythai.com/dessert-mold-p-905.html
A good CNY cookies recipe is hard to come by. I am very glad you have shared them with us. Definitely going to try it after I managed to source the mold!
Thanks for recipe. My cookies turn out quite hard. Do you know why or what I could have done wrongly?
I think you have not knead enough. To get nice kuih bangkit, you need to knead the the dough thoroughly till smooth and white in color.
Hi, is the coconut milk you used thin coconut milk or thick coconut milk?
Thick coconut milk.
where do i buy a deep fryer for yam ring
Hi, Glenda.
U don’t need a deep fryer. I just use a Chinese wok. or a deep cooking pot will do the work.But don’t fill up too full with oil. usually I fill up only half way.Have a try!
i love this kuih bangkit since my childhood.
hey! this is regarding your Kuih Bangkit recipe.. what is the difference if i use more egg yolks ( in this case your recipe) compared to a recipe with lesser egg yolk? pls advice! thank you! :)
Using more egg yolks will make it more crumbly.
What did you use to make the red dot on your cookies? It adds good character. Thanks!
hi! where can i find thick coconut milk?
Hi, I’m so glad I found your website, I’m from Medan, Indonesia, I live in the UK now. I found alot of your dishes similar to the ones that I used to had back home. I will try to make kuih bangkit tomorrow, haven’t had for ages, I remember I used to help my grand mum making it.
May I ask if you can quarter or half this recipe and still get the same results if you want a smaller batch?
Thanks.
Is it possible to quarter or half this recipe and still get the same results if I want a smaller batch?
Thanks
What’s the thickness of the dough if I would to use a cookie cutter? What thickness would be the height?
Would it be coconut milk or coconut cream, I dont think i can find thick coconut milk..as in Australia, I can only find them in cans.
Do I fry the flour in a dry pan? must it be a wok?
Thanks! btw, you really make me miss home with all those pics!