Step-by-Step Kuih Bangkit Guide

I didn't know that so many people have problem with making kuih bangkit. Thus, I decided to make mine again with step-by-step pictures guide. I followed my recipe to the T and got no problem at all. No need to add more flour or more coconut milk. And it's all done in exactly 15 mins (baked time). Only the seashell mould ones needed 20 minutes.

For kuih bangkit recipe, click here.


Place the tapioca flour on top of the paper towel and in a microwave safe bowl and microwave for 1 minute, stirred. Set aside and let cool.


Measured all the ingredients ready before adding into the flour. I put the yolk into the melted butter and gave it a quick stir before adding it into the flour.


This is the thick coconut milk that I used. It's a coconut cream, very fragrant and more expensive but nothing can beat this brand. My kitchen smelled so nice while baking my kuih bangkit.


This is how the dough looks like after kneading.


Roll it on a lightly flour surface to the thinness you like. Flour the rolling pin as well.


Dip the cutter into the flour and then cut it, give it a twist and pop it on top of lined parchment paper cookie sheet.


Like this.


Baked in preheated 350'F oven for 15 mins.


Cool on wire rack.


I made 4 sea shells one from using the mould for experiment (on the left). This one are thicker, need 20 mins baking time.


I bite one into half, trying to let you see what the inside looks like. Too bad, my camera cannot zoom in too much and this is the best I can do.


Remember to line your cookie sheet with parchment paper, if not you would get this. The kuih bangkit would stick and there's no way to get it out unbroken. See, what my laziness cost me! Haha...

Hope these pictures help! So that my whole morning spent making this is not wasted. *whoosh*