Kuih Bangkit (Tapioca Cookies) | Malaysian Chinese Kitchen

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Light, airy, and fragrant Kuih Bangkit (Tapioca Cookies) are a Chinese New Year favorite in Malaysia and Singapore. Uses only 5 ingredients. FULL RECIPE ► bit.ly/KuihBangkit
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Опубликовано:

15 окт 2024

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Комментарии : 37

@gills.manjit6306 10 месяцев назад

I am a Malaysian Retired Pastry Chef. To dust your tables and molds, here is an idea, use ladies stockings, you can cut and make knots at one end of the stockings and they will serve your purpose very well especially when using corn/ tapioca flour or icing sugar where it's required. Thank you for your recipe/

@SWTY-lt5mh 3 года назад

Thanks enjoyed ur video and loved the way ur spoke thanks love malay cooking .

@leenandubai9993 5 лет назад

I remember having these lovely cookies many years ago when I used to live in Singapore...Iam unable to get pandan leaves in Nbi can I use vanilla essence instead n canned Coconut cream....Thanks for sharing

@AutomHatter 6 лет назад

Thank you so much for showing us the alternative of how to make these cookies with cookie cutters!

@MandarinMY 5 месяцев назад

I like this food❤

@angooredcow157 Год назад

I have been searching for this recipe for a long time. Thank you for simplifying and clarifying the process. Now, I dare experiment.

@Cumiasin0 5 лет назад

I have recook your recipe. Taste so delicious 👍 thank you

@stanso9478 Год назад

Why is my dough not sticking together and becoming fragmented, even though I added 3/4 cup of coconut cream bit by bit?

@emptyinmind 2 года назад

Where can I have that mold,exactly like yours?

@sarayutchotirat3179 2 года назад

Hi, Where can i buy the Kuih Bangkit Wood Mouid?

@goldfinger5446 4 года назад

How long would it last? sealed on shelf. Any preservatives to use?

@sushii3800 8 лет назад

Hello! Can i use a dough hook on an electric mixer for the kneading process?

@MalaysianChineseKitchen 8 лет назад

+JiaXin Tan The dough should be kneaded lightly and only until it comes together so that the cookies will not be tough. Not sure if using an electric mixer is a good idea.

@SWTY-lt5mh 3 года назад

Thanks

@artofalee7256 4 года назад

What is tapioca flour is differnt to glutenous flour?

@vijisuparmaniam6487 5 лет назад

Is this smoth for eat.miss.😊

@MsFatedLove 6 лет назад

hi , the coconut cream is whole can or just 180ml?

@julia7810 6 лет назад

Where can I get the traditional wooden moulds in Malaysia? I’ve seen the plastic ones in store but not the wooden ones :\

@1verynice507 7 лет назад

Very cute and nice!

@prabhuseva6018 8 лет назад

Hi Linda, I finally got the mould from singapore... but I wanted to ask you can these cookies be made without eggs? I am a vegetarian and wanted to know if anything could be substituted or have you ever tried without eggs?

@MalaysianChineseKitchen 7 лет назад

No, I have not tried it without eggs. I am not sure if it would hold together without the eggs.

@deang3190 6 лет назад

Juhi Guha v

@glowingforthe1654 9 лет назад

Hi thanks for reading my comment. but um im heavily allergic to cocnut so could the coconut crème be replaced with regular cream ( with maybe artificial coconut flavor).

@MalaysianChineseKitchen 9 лет назад

+Noel Vulcan Please go ahead and try regular cream since you are allergic to coconut cream. I have not tried it but the consistency of cream about right.

@glowingforthe1654 9 лет назад

OK! And thanks for responding to my message (and so quickly to!) , also great video❤

@samsikhiabdullah2231 8 лет назад

Thanks. Very good.....

@MalaysianChineseKitchen 8 лет назад

You are welcome. :)

@annietay706 9 лет назад

linda is tapioca starch same as tapioca flour i wanted to make your kueh bangkit receipe

@MalaysianChineseKitchen 9 лет назад

+annie tay Tapioca starch is different from tapioca flour but you should not have a problem finding it at your grocery store. It is quite easily available.

@verinadalle3879 7 лет назад

annie tay 8

@pig057 9 лет назад

How is the texture? Melt in mouth?! As I try before other recipe it turn out very hard !

@MalaysianChineseKitchen 9 лет назад

Vivian Low , like I said in my post on the blog, the texture can be improved upon. It took me a few tries but I am quite happy with it for now. For some reason, Kuih Bangkit can be very challenging to make even though it looks relatively simple. Some suggested that it may be due to the humidity in the place. Since I am not based in Malaysia, there really is nothing much I can do about that. I am planning to try making it again in the summer where it is a little more humid.

@worldpeace3958 Год назад

@@MalaysianChineseKitchen Hi all, yes i agree with you. Baking kuih bangkit is challenging! I tried few receipes already following the you tube some and some from my books, but i havn't found one yet! It is the texture that we all want the really smooth and melt in mouth feeling but till now i am yet to find one. Will try your which is different way of mixing the ingredients small portion by small portion till all combined. Mayb this is the reason ...i must try! Thank you for sharing and hope i can get it right this time!