Coconut Cream Cookies | Kuih Bangkit | Tapioca Cookies | 番婆饼 [Nyonya Cooking]

Airy and light coconut cream cookies that melt in your mouth are often enjoyed as Chinese New Year snack. Despite being challenging to make right, the tapioca cookies are a surprising experience to enjoy.

https://www.nyonyacooking.com/recipes/kuih-bangkit

Just like pineapple tarts, “Kuih Bangkit” (Tapioca Cookie) is often enjoyed during festive seasons like Chinese New Year and Hari Raya in Malaysia. A “[kuih](/categories/desserts)” is a bite-sized snack or dessert originating from Malaysia. It has become the favourite of many because of its sweet coconut flavour. Trust me, these cookies would just melt in your mouth.

A perfectly made kuih bangkit crumbles and melts in your mouth the moment you bite into it. Getting the melting effect is no small feat. To make kuih bangkit successfully, the moisture from the flour needs to be removed in order to create a light and fluffy texture.

Ensure choosing a good quality coconut cream to make kuih bangkit to get the most out of the coconut flavour. I realised that it is better to sift the coconut milk to get a smoother texture. During baking, ensure that the heat does not brown the cookies because they are meant to be white (or very lightly browned) and may crack a little during the process.

Arming myself with jars of kuih bangkit, I shared them with my friends and they were totally blown away by the taste and texture. They kept asking for more! So, why not try out this recipe and introduce these cookies to your friends of other nationalities? Store the cookies in air tight containers and they can be kept for up to 1.5 months.

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