i cannot remember baking so many cookies in a span of few days  (*≧▽≦) but the Bake Along theme of Chinese New Year Cookies really got me going… (/•ิ_•ิ)/ … when Zoe baked and compared a couple of the kueh bangkit recipes, she really pressed the right button on me… that’s it.. i had to bake it.. the only thing that nearly stopped me (which finally was not a party pooper) was the frying of the flour and the *mop mop mop*…. but thanks to the tip, i fried really carefully and patted myself on the back about not having a snowy kitchen till i dropped my spatula in the wok ⊙▽⊙…. no snowy kitchen… but snowman ˭̡̞(◞⁎˃ᆺ˂)◞₎₎=͟͟͞͞˳˚॰°ₒ৹๐

Recipe adapted from Bake for Happy Kids


IMG_6073500g tapioca flour (or 250g sago flour and 250g tapioca flour)
5-6 screwpine (pandan) leaves – washed and wiped dry, cut into half
100g icing sugar
1 whole egg
2 egg yolks
150-200ml thick coconut milk
3/4 tbsp butter – room temperature

kueh bangkit wooden moulds


IMG_6071– Place flour and pandan leaves in a wok.  In low heat, fry the until the flour is light and the pandan leaves turned crispy [stir lightly as the flour will be very light].   Cool, discard the leaves and scoop the flour into a big sieve.  Lightly sift the flour into a big deep bowl.   Transfer sifted flour in a plastic bag until required.   The flour must be cooled thoroughly.  This step can be done days ahead
– Cream butter, eggs and icing sugar until light and creamy.  Make sure the sugar is totally dissolved
– Slowly add in the flour and creamed the mixture.  Gradually add in the coconut milk to mix [you may not need all the coconut milk, kept balance for use when the dough is too dry]
– Knead until the dough does not stick to the hand.  Cover the dough with a dampcloth, rest for at least 30 minutes.   You can use this time to line your baking tray with parchment paper, extra fried flour for dusting and a little pink colouring for decoration
– Dust the wooden moulds with some tapioca flour [fry more for dusting], pinch off some dough and press it into the moulds one by one, then cut off any excess using a thin sharp knife
– Knock out and arrange the cookies onto the  baking tray.  This cookie does not expand but will be very fragile after baking
– Bake in a preheated oven @ 180 degrees C for about 12-15 minutes or until it’s slight brown at the base
– Cool completely on a wire rack before storing them in a cookie jar

Personal notes:

IMG_6072– i halved the recipe and used coconut oil instead of butter
– i used 100ml of thick coconut milk so the dough can come together
– if you do not kueh bangkit mould (like me), you can roll out the dough between 2 pieces of cling wrap. the dough tend to crack easily, so it is crucial you “push” the dough back together (to seal any cracks that may have developed) when rolling i.e. push dough back together, then roll out gently (and repeat process till desired thickness is obtained). i made 14 teapot cookies, (using a cookie ribbon “imprinter” roller ~picture below~ that i got from japan to imprint laces on the lid), each 0.6cm in thickness
– my cookies were baked for 17 mins before they started to brown



I am submitting this post to Bake Along #57 ~ Chinese New Year Cookies hosted by Joyce of Kitchen Flavours

bake along

Pollution index: in some 鸟不生蛋的villa in milan


(13) Comments

  • Mel (January 27, 2014)

    Wow, the cookies looks so lovely in that teapot shape; so perfect baked and I didnt even see any crack at all. I love it.

  • Qi Qi in the house (January 27, 2014)

    入口即化的kuih bangkit,大爱!!

  • KIt (January 28, 2014)

    Wow! These kuih Bangkit are so lovely & cute ! 😉

  • fromthekitchenofeloise (January 28, 2014)

    They are so dainty and beautiful!

  • Zoe (January 28, 2014)

    Hi Victoria,

    I laughed reading about your snowy and mopping experience… I know that I shouldn\’t laugh but can\’t help the fact that it is funny because I can feel your \”agony\” :p Nevermind… mopping is good… I mean it is really a good exercise and it tones our arms and hips :p

    I like your kueh bangkit! Very nice… They reminds me of the olden days when my grand aunties were working for British families and your kueh bangkit looks like ang-moh-nonya-fusion-tea-time kind :p


  • kitchen flavours (January 29, 2014)

    My goodness, this is one teapot that I would keep, and would not eat, because they are too cute to be eaten! Love it! Never know simple kuih bangkit can be so \”glamorous\”! You are one creative lady!
    And I did not get the chance to play with snow in my kitchen, no time at all! 🙂

  • lena (February 1, 2014)

    very english style looking kuih bangkit 🙂 they are pretty and look rather unique…not to mention they must be very delicious too. i am sure if i have these cookies, i will slowly admire the beauty of these cookies before i eat them ! Happy lunar mew year!

  • Roxana (March 12, 2014)

    Hi may I know what kind of coconut oil you use?

    • Victoria Bakes (March 12, 2014)

      Hi, I use the organic extra virgin coconut oil (cold press) from Philippines

  • Irene (January 15, 2015)


    Pretty nice teapot mould!! Where did u buy it??


    • Victoria Bakes (January 15, 2015)

      Hi Irene, it\’s a very old mould. i believe i got it from taobao. but do note as mentioned above, the lace on the teapot (if that\’s what you like) is a separate imprinter. its not part of the teapot cookie cutter.

  • AuntyYoung (February 6, 2015)

    Kuih bangkit 竟然可以提升到这种级数!服!

  • Kueh Bangkit | Baking Language (February 13, 2015)

    […] But hehehe… it is the same as what I have used this year, which is shared by Victoria in her blog too, which Vic has also credited the recipe to Zoe (from Bake for Happy Kids) See the wonderful […]

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