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*

Kuih Bangkit

I love kuih bangkit and was so happy to have found the recipe at KC, generously shared by Leelee (Hugbear). However, I just realized that I have accidently changed her recipe by converted it to cups by using my lousy conversion table. I also modified some of her steps to suit my lazy lifestyle. Thus, my kuih bangkit is crispy when you bite into it and then simply melt-in-your-mouth. No wonder her kuih bangkit looks so different from mine! Now I will never know how hers tasted like.

Kuih Bunga/ Kuih Rose/ Honeycomb Cookies

This was the kuih bunga I made for this year CNY. I used Jo's crispy honeycomb recipe from jodelibakery.netfirms.com. I didn't get to eat much since my husband basically finished all that I had save for ourselves. I brought more than half to a friend's CNY potluck. My husband just ate it like a snack. Next time I would have to double the recipe.

Heart Shape Kuih Bangkit

This was the kuih bangkit I made for Chinese New Year. I used Hugbear's recipe from kitchencapers.net. It was the best kuih bangkit I had ever made and definitely a keeper recipe. The kuih bangkit was crispy when you bite into it and then simply melt in your mouth all at once. Sooo good!

Pineapple Tarts

This is my favorite Pineapple Tarts recipe. I first adapted Amy Beh's recipe but was not satisfied with the result because I wanted a melt in the mouth tart.  So, I played with the recipe couple of times until I got the end result that I was looking for.  The recipe below was the result of my experiments and is the recipe that I used every year since then. The pastry was soft and has the melt in your mouth taste to it.