My MIL taught me her famous Kuih Bangkit recipe while she was here. Kuih Bangkit is a traditional cookie served in many homes during Chinese New Year. This light cookie is made from tapioca flour and will crumble and melt in your mouth!
I will not be sharing MIL’s exact recipe as this is her secret recipe and her kuih bangkits are very sought after! I’ve read other Kuih Bangkit recipes HERE and HERE and those recipes call for margarine and powdered sugar; a lil’ different from my MIL’s version. My MIL’s Kuih Bangkit recipe uses just tapioca flour, coconut milk, pandan leaves, egg yolks and sugar.I was finally able to use the Kuih Bangkit mould Anna sent me ages ago. At first, it was tough to remove the dough from the mould. So, we decided to roll and cut the cookies using cookie cutters. The cookies took a longer time to bake and cook. It took us a couple tries to make the cookies cook/bake just right. Even so, the roll and cut cookies are not as good as the ones MIL used to make using the Kuih Bangkit moulds. The cut and roll cookies were hard and crunchy.
We decided to give the mould another try, dusting more flour into the mould this time for easy removal. It worked perfectly this time and after baking, we found out that it was perfect! The new “molded” cookies were just perfect, light, slightly hard on the outside yet crumble in the inside! YUMS!!! It was definitely different and better from the roll and cut cookies!
The freshly baked cookies are already running out! I would have to attempt another batch on my own soon! Again sorry, I’m not able to share this recipe. After all, it’s a family secret! =P.