Kueh Bangkit
Kueh Bangkit are traditional melt-in-your-mouth coconut cookies, often enjoyed during festive seasons like Chinese New Year in Singapore. They are known for their delicate texture that crumbles and dissolves quickly in the mouth, releasing a fragrant coconut aroma. The cookies are typically white or off-white due to the ingredients used, such as tapioca starch and coconut cream.
🧂 Ingredients
- 380 g Tapioca flour(baked until weight is reduced by 13%)
- 170 g Coconut cream(undiluted, chilled to separate cream)
- 120 g Sugar(granulated)
- 15 g Egg yolks(from medium eggs)
- 50 g Whole egg(without shell, from medium eggs)
- 0.125 tsp Salt
- 50 g Pandan leaves(for flavouring during flour baking)
- 5 g Butter
👨🍳 Instructions
- 1
Bake tapioca flour with pandan leaves at 150°C for 1 hour and 30 minutes, or until its weight is reduced by 13%. Cool completely, then sift. Set aside 20g for dusting.
⏱️ 1 hour 30 minutes - 2
Chill undiluted fresh coconut milk until cream separates. Skim 170g of cream and refrigerate.
⏱️ 3 hours - 3
In a small pot, gently heat the coconut cream with sugar and salt until the sugar dissolves. Stir in butter until incorporated. Let it cool.
- 4
In a separate bowl, whisk together the whole egg and egg yolks until smooth.
- 5
Gradually add the sifted tapioca flour mixture to the wet ingredients, mixing until a soft, crumbly dough forms that holds its shape. If the dough is too dry, add a teaspoon of water; if too sticky, add a little more flour.
💡 Tip: The dough should be crumbly but able to hold its shape when pressed. - 6
Preheat oven to 160°C. Lightly dust a work surface and rolling pin with the reserved baked tapioca flour. Roll out small portions of dough to about 0.5 cm thickness.
⏱️ 10 minutes - 7
Cut out shapes using cookie cutters. Optionally, use tongs with a jagged edge to create traditional patterns.
💡 Tip: Handle the dough gently as it can be fragile. - 8
Place the shaped cookies on a baking tray lined with parchment paper, leaving a small gap between each.
⏱️ 15 minutes - 9
Bake for approximately 15 minutes, or until the bottoms are slightly brown and the tops have a hint of colour around the edges. The cookies should remain mostly white.
⏱️ 15 minutes💡 Tip: Bake until the cookies are firm to the touch but still pale. - 10
Let the cookies cool completely on a wire rack before storing in an airtight container.
⏱️ 30 minutes
💡 Pro Tips
- ✓Ensure the tapioca flour is thoroughly dried to achieve the melt-in-your-mouth texture.
- ✓Use coconut cream instead of coconut milk for a richer flavour and less water content.
- ✓Work with the dough quickly and keep it covered to prevent it from drying out.
- ✓The cookies should be white or off-white; avoid over-baking which can cause browning.
🔄 Variations
- Add a tiny drop of pink or red food colouring for a subtle hue.
- Experiment with different cookie cutter shapes.