Baking Kueh Bangkit

Hello there!

This year, one of my resolutions is to bake and cook more. With CNY just around the corner, I decided to try baking Kueh Bangkit with my mother.

This recipe is from an old cook book called Joy of Cooking – Make Your Own Pastry by Novum Organum.

Ingredients you’ll need:

- 300g tapioca flour

- 3-4 pieces of pandan leaves (we bought ours from Giant), wash, dry and cut to little pieces about 3-4cm long

- 20g margarine

- 1 egg yolk (we used two, our dough was too dry)

- 140g icing sugar

- 120 ml coconut milk

- ¼ tsp vanilla powder (we skipped this)

You’ll also need cookie cutters!


1. Fry tapioca flour with pandan leaves on LOW flame until fragrant. 

Discard the leaves and leave to cool.

Tip: Use the pandan leaves to help sweep the flour on the sides of the pan into your bowl.

2. Combine flour with icing sugar. Add margarine, egg yolk and coconut milk. Knead. Now is a good time to preheat your oven to 165 deg Celsius.

3. Roll out dough and cut into shapes. You can pinch patterns with tweezers for a more traditional look. 

Tip: Use plastic gloves when pressing your dough to get even, pretty surfaces. This also prevents transfer of hand sweat.

4. Bake at 165 deg Celsius for 15 minutes. (Every oven is different, we baked ours for about 18-20 minutes for a crunchier bite.) 

Baking in the oven! Had to do them in two batches
Yield: We had about one average sized lunch box, or about two large trays for this recipe.

End product! Nom nom!

Taste: Our cookies are not as melt-in-the-mouth as we liked, so we’ll probably tweak things and try again! The taste was on point though. 

We used a little less sugar and increased the heat from 165 to 180 too. Some people also use coconut cream instead of coconut milk.

If you have a good recipe, please recommend it to us!

Difficulty: 2.5/5, or 1/5 if your mother is experienced :P 

Drew some festive CNY things on the container for gifting!
I think no CNY is complete without festive goodies, don’t you think? My favourites include peanut cookies, heibi hiam spring rolls, closed pineapple tarts and anything else I can get my hands on. What are yours? 

Meanwhile, I’ll be munching on these freshly baked kueh bangkit.

Wishing you guys a very Happy New Year ahead!