About this recipe:Kuih Bangkit is a traditional Nyonya biscuit made during Chinese New Year in Malaysia and Singapore. My family has been making it for as long as I can remember. We use tapioca flour. Some recipes call for arrowroot flour as well. This is my family's recipe.
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Method Prep:1hr › Cook:20min › Ready in:1hr20min
Fry the tapioca flour and the pandan leaves in a dry wok until it is light, and leaves the side of the wok. Leave it to cool overnight.
Put the egg yolks and the sugar in a mixer and whisk at high speed until the mixture is pale and foamy. Add the coconut milk gradually.
Add in half of the flour and mix thoroughly. Add in more flour and knead until you have pliable dough. You will probably use only about 2/3 of the flour. The rest of the flour is to be used when handling and shaping the biscuits.
Dust the kuih bangkit moulds with a bit of the tapioca flour. Place a piece of the dough into the moulds and slice off excess with a blunt knife.
Knock the biscuits out of the mould by bashing it gently on the worktop, facing down. The biscuits will drop out.
Dust a baking tray with the remaining flour and arrange the biscuits onto it.
Bake at 170 C / Gas 3 for about 15 to 25 minutes depending on the size or thickness of the biscuits and whether you prefer a pale or light brown biscuits. Let cool.
Use a skewer and dip in a little red food colouring, and then dab on the ‘eye’ of the biscuits.
When cool, pack the biscuits in an air tight container. It will last for months if kept airtight containers.