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Kuih Bangkit Santan/Bakar Authentic Malaysian Delight

Kuih Bangkit Santan/Bakar Authentic Malaysian Delight

Kuih Bangkit is a small biscuit kue or kuih that made from sago starch malay origin] commonly found in indonesia and Malaysia. This biscuit has various colours, ranging from white, yellowish to brown, depends on the additional ingredients.

In Indonesia, kue bangkit is associated with Malay community of Riau and Riau Island provinces. While in Malaysia, kuih bangkit is associated with Malay and Nyonya communities. It is one of the typical traditional Malay cookie, mostly associated with Hari Raya and Chinese New Year. 

This coconut sago cookie is called as kue bangkit in Indonesia, and kuih bangkit in Malaysia. The term bangkit in Malay language means "rise" refer to the fact that the biscuit expands twice the size after baking.

Kue bangkit ingredients consists of sago or tapioca starch, thick coconut milk, sugar, egg yolk pandan leaf , margarine and salt. Sometimes vanilla extract and gula aren (palm sugar) might be used for a better aroma.

Melt-in-the-mouth texture, which is the most important characteristic of these cookies. What do I consider as melt-in-the-mouth? When you pop the cookie inside your mouth without biting, you push the cookie with your tongue and it melts when it comes into contact with your saliva. That’s the definition of melt-in-the-mouth for kue bangkit and that’s exactly the way it should be.

The texture of the kue bangkit is very crispy and tends to be brittle. The dough is molded using small cookie molds, and subsequently the cookies being baked using oven. Eating this cake will give the sensation of melting in the mouth. However, the texture remains crispy when chewed.

Like most Nonya dishes, the Kueh Bangkit is one fastidious cookie to crumble. Typically made from tapioca flour, these cookies are believed to have originated from China, baked into shapes resembling money as a form of altar offerings to ancestors. Meaning "to rise," the name was derived from how the cookies would rise during the baking process. 

 Depending on the texture and recipe, flours like arrowroot, tapioca or sago are used alongside ingredients such as coconut milk and pandan. Did you know that these melt-in-your-mouth delights were originally altar offerings used for ancestral worship? Some of these tapioca cookies are molded into various shapes and take on different meanings. For instances, the chrysanthemums symbolize good fortune, while goldfish shaped cookies meant prosperity. 

 Kuih bangkit is one of Malaysia’s beloved cookies especially during festive seasons. It also has crossed cultural boundaries within the Nyonya and Malay communities. This eventually evolved into tapioca cookies made to resemble other forms such as birds, flowers, fruits and other incredibly detailed shapes.

In Malaysia, Nyonya-style Kuih Bangkit is typically shaped in intricately designed moulds, while the Malay community simplifies it by using cookie cutters. One of the best things about Kuih Bangkit is that it is also naturally gluten free, making it the perfect treat for someone on a gluten-free diet.

Our kuih bangkit are hand-cooked to perfection with each one made with premium tapioca flour and coconut cream. Ah, good things always have a way of coming together. So go on, satisfy your cravings but don’t say we didn’t warn you, these are so ADDICTIVE you just cant stop.

Best eaten alone or with a tea or coffee.


Kuih Bangkit Santan/Bakar


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