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Kueh Bangkit (Melt-in-the-Mouth Coconut Cookies)

 

Kueh Bangkit (photo by JenniferW)
    Bangkit
    Butterfly shapes (photo by JenniferW)


    Ingredients

    • 350g tapioca flour

    • 350g sago flour

    • 3 egg yolks

    • 250g thick coconut milk (chilled overnight if possible)

    • 220g icing sugar

    • 8 pandan leaves (for fragrance)

    • Extra tapioca flour, for dusting and kneading

    Method

    1. Toast the flours

      Dry-fry tapioca and sago flour with pandan leaves in a large pan or wok over low heat until light and dry. Remove the pandan leaves. Let flour cool completely.

    2. Sift

      Once cooled, sift the flour mixture to remove lumps and improve smoothness.

    3. Preheat the oven

      150°C for a classic pale finish

      160°C if you like a slightly toasty aroma (watch carefully to avoid burning)

    4. Whisk the egg yolks and sugar

      Beat until pale and thick.

    5. Mix in coconut milk

      Add thick coconut milk to the egg mixture and combine well.

    6. Make the dough

      Add sifted flour gradually and knead until the dough is soft, smooth, and not sticky (You can use a mixer with a dough hook if you prefer).

    7. Shape the cookies

      Roll out the dough and cut using your favourite moulds. I use butterfly cutters for this unique touch. 

    8. Bake

      Place on a lined tray and bake at 150°C–160°C for 15-20 minutes, until the bottom is slightly golden but tops stay pale or slightly burn.

    9. Cool and enjoy! 

      Let them cool completely before storing in an airtight container.


    These cookies are wonderfully soft and crumbly. Perfectly with a cup of Ang Cho Tea (red dates tea), which I will be sharing next! Hope you enjoy making them as much as I do. 💖

    Thank you so much for reading and joining me here. If you enjoyed this post or think someone else might, feel free to subscribe and share it with fellow food lovers.

    See you again soon. Happy baking!


    💌 Enjoyed this recipe?

    You can find more comforting recipes and reflections on A Journey with Joy at Substack. Subscribing is free, and you are always welcome.



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