Allspice Institute
- Jan 16, 2020
- 2 min read

KUEH BANGKIT

Light, airy, and fragrant Kuih Bangkit (Tapioca Cookies) are a Chinese New Year favorite in Singapore.

Kueh Bangkit? Kueh Bangkit is a traditional Nyonya Chinese New Year delicacy. The word, bangkit can be somehow translated as fragrant cookies. It is a cookie that crunches when you bite but melts in your mouth as you chews. Traditionally, they are made of sago flour or in a combination with tapioca flour, mixed to form a cookie dough with thickened coconut milk. These days, sago flour is not easily available and so most Kueh Bangkit are now made with tapioca flour.

Kueh Bangkit? Kueh Bangkit is a traditional Nyonya Chinese New Year delicacy. The word, bangkit can be somehow translated as fragrant cookies.

Kueh Bangkit, a powdery sweet cookie seemed very easy to make but is in fact very challenging. To get that light, airy texture is no small feat. The tapioca flour has to be pan fried with pandan leaves until light and fluffy. The egg and sugar mixture is hand whipped with a spring beater until light and frothy before the cooked flour and freshly squeezed coconut milk are added to the mix. It is then kneaded to form a soft pliable dough that is not too moist or dry.

Allspice make Homemade Kueh Bangkit for our students to enjoy. Learn and Grab it now.

162 Bukit Merah Central, #07-3545,

Singapore 150162.

+65 - 6377 9303

+65 - 9880 6183

Some of you might say that canned coconut milk or cream are not as fragrant and natural as the freshly squeezed ones. Yes that I have to agree with you but the water and fat content of coconut milk from different coconut can often vary dramatically. For this reason, I prefer to use the canned ones for my baking because it produces better consistency.