Kuih Bangkit

Share on facebook
Share on whatsapp
Share on print


  • 332 g CAP BINTANG Sago Starch
  • 118 g CAP KAPAL ABC Tapioca Starch
  • 2 pieces Pandanus leaves
  • 150 g Coconut milk
  • 40 g Coconut oil
  • 2 units Fresh egg yolk (Size A)
  • 105 g Sugar
  • 2 g Salt

Cooking Method

  • The making of kuih bangkit requires the toasting of the starches at least one day before the actual baking.
  • Mix together the 2 starches and cut the pandanus leaves into an inch-long size. On a low heat, start toasting the flour with a consistent slow movement to avoid the browning of the starches. It might take around 15 minutes.
  • To ensure the starch is nicely toasted, the pandanus when ready should be dried and crispy.
  • Cool the starches in an airtight container or in a wrap bowl.
  • Next day, sieve the starches and discard the pandanus leaves.
  • In a mixer, whip the yolk, sugar and salt on medium speed until it is light and fluffy.
  • Slowly introduce the coconut oil and coconut milk into the yolk mixture.
  • Change the whisk to a dough hook and slowly introduce the toasted flour.
  • Run the mixer on a low speed until all the ingredients are well incorporated.
  • Prepare an additional spoon of tapioca starch in a fine tea sieve or a muslin cloth to dust the mould. Dust the mould lightly with the tapioca starch and lightly tap out the excess flour.
  • On the other hand, thinly smear the baking tray with a thin layer of oil and followed by dusting a thin layer of starch on the tray.
  • Preheat the oven at 150 degrees Celsius and at low fan. Oven temperature might vary from one oven to another.
  • Weigh out small balls of dough and gently press them on the carved kuih bangkit mould.
  • Gently press and scrape out the excess dough. Tap out molded dough and line them on the prepared baking tray.
  • Bake the kuih bangkit in the preheated oven for 15 minutes. Once ready, set aside and let it cool to room temperature. Remove them from the tray and keep in an airtight container.