Kueh Bangkit is a special coconut cream cookie which is a popular item all over Malaysia, Singapore or any other countries celebrating the Chinese new year.
As delicious the cookie maybe, where did the name come from? Is it possible to bake Kueh Bangkit in a home environment? Are there any special techniques to taste them even better? How to store them for a longer period of time? Bare with us, we have all the answers!
Kueh Bangkit, How did the name come about?
When you take the cookie in hand or look at the ingredients (which we will in a minute) it becomes clear that coconut, at least not by weight or volume is not the main ingredient here. Rather, the main substance is the tapioca flour which is used to prepare these delicious cookies.
However, that doesn’t explain from where did the name come about. To answer that question you need to know that, there are several different dialects of the Chinese language spoken by the different Chinese population. Hokkian, Teochew, and Hakka are some of the dialects to be named. In Hokkian dialect, the word aromatic/flavorful is expressed by “Bang” or “Phang”. In addition, the word “Kek” means cake which is also translated into cookies or biscuits. Join those words together, you get “Kue bangkek” which is very close and believed to be the root of Kueh Bangkit. Kueh Bangkit is often called “ coconut cream cookies”. The flavorful cookie justifies the name as this fragrance comes from the coconut milk used as one of the core ingredients.
Kueh Bangkit: The Recipe
These popular CNY cookies are neither too complex nor too easy to make. Follow our recipe to bake awesome Kueh Bangkit.
Below ingredients are measured for 25 Kueh Bangkit servings. You can adjust the quantity according to your need.
First and foremost, you’ll need Tapioca flour, 300 gms of them. (Most of the Kueh Bangkit is prepared with tapioca flour. However, some like to do some experiments and use tapioca starch as well!)
Coconut cream – 130 ml
Powdered sugar – 100 gms
Egg – 1
Baking powder – half tablespoon
And, 1 egg yolk
Steps of baking Kueh Bangkit:
- To begin the first step, take 300 gms of tapioca flour and bake it along with pandan leaves at 150 degrees Celsius for 1 hour & 30 minutes.
- When it’s baking prepare the other ingredients. Soon you’ll be needing 100gms of sugar, an egg, another egg yolk and half tablespoon of baking powder.
- After the 1.5 hours of baking remove the leaves and cool the flour. Once cooled, add the baking powder into it.
- On a different bowl take the sugar and mix with the eggs until the mixture gets a light yellow shade.
- The next step will require coconut creams, some 130ml of them. Take the sifted flour, add it with the sugar and egg mixture. Now it’s time to add coconut cream. Carefully add the coconut cream and knead the dough until both are evenly mixed.
- Either use a cookie cutter to cut the dough into the desired shape or get a Kueh Bangkit mould and put the doughs inside it.
- All you need now is to bake the dough. Put it inside an oven and bake at 120 degree celsius for about 15 minutes to get fresh, melt-in-mouth, delicious, homemade Kueh Bangkit!
Some Necessary Tips
The recipe is so easy to follow but some special tips are required for the successful execution of it.
Preparing The Flour
The desired texture of a Kueh Bangkit is achieved when it melts right away inside the mouth. This melt-in-the-mouth texture is the most important characteristic of these cookies and certainly not so easy to achieve. What exactly is this melt-in-the-mouth texture? Well, when a cookie is placed inside your mouth and it melts with the help of the pressure of your tongue and saliva, where no teeth are involved, that’s what we call melt-in-the-mouth texture!
However, getting this desired melting effect requires your attention and efforts. The key is to remove the moisture from the flour completely. This is the most important thing to get the light and fluffy texture. Therefore, the flour needs to be baked or cooked in a dry pan beforehand.
Sourcing The Perfect Coconut Cream
For Kueh Bangkit, the name, the desired aromatic flavour, all are somehow related to the coconut. No wonder, the final product hugely depends on the coconut used during the preparation.
Because of its thickness and low moisture characteristics, pure coconut cream coconut is recommended. This helps in getting the desired crumbly texture of the cookies. So, make sure to use the best quality cream coconut for the optimum flavour. If you want an even smoother texture, you can sieve the cream coconut as well. Tough, coconut cream is the recommended ingredient, you can improvise with coconut milk as well.
The dough is one of the most important materials for any cookie preparation. This is no exception. For Kueh Bangkit the dough should be crumbly but at the same time should be able to hold its shape. You need to feel this condition of the dough with your palm. Grasp the dough with your palm and if it crumbles, you need to take action. Add 1 or 2 tablespoons of water which will make the dough stickier and help to hold its shape. Only when you get the right amount of stickiness of the dough, move on to the next step.
Having The Desired Color
Kueh Bangkit has a standard colour and that’s white or off-white. So, make sure to keep an eye on the heat while baking to not to over-bake and brown the cookies.
Storage and Shelf Life
If you store the cookies in airtight containers and keep them away from direct sunlight, they can be stored for a period of 45days.
This is it, the recipe for preparing homemade Kueh Bangkit. Try it yourself and let us know of any difficulties you face!