Traditional Indonesian Kue Bangkit Recipe

Ingredients

500 grams of tapioca flour
125 grams of sugar
200 ml of thick coconut milk
2 egg yolks
1 tablespoon of pandan juice
A pinch of salt

Steps and instructions

Preheat your oven to 150 degrees Celsius.
Spread the tapioca flour on a baking tray and bake it in the oven for about an hour.
Allow the flour to cool completely before sifting it. Set aside for later use.
In a separate bowl, beat the sugar and egg yolks together until the mixture becomes pale and creamy.
Add the pandan juice and a pinch of salt into the egg yolk mixture. Continue to beat until well combined.
Slowly add the sifted flour and coconut milk into the egg yolk mixture, alternating between the two. Mix well until the dough is smooth and isn't sticky.
Shape the dough into small balls or use a cookie cutter to create your desired shapes. Place them on a lined baking tray.
Bake the cookies in the preheated oven for 15-20 minutes, or until they turn golden brown.
Allow the cookies to cool completely before storing them in an airtight container.

Tools for making

Mixing Bowl - A large bowl for mixing the ingredients.
Baking Tray - A flat tray used for baking the cookies in the oven.
Sifter - A kitchen tool used for sifting the tapioca flour.
Electric Mixer - A handheld or stand mixer for beating the sugar and egg yolks together.
Cookie Cutter - Optional, for creating different shapes for the cookies.
Lined Baking Tray - A baking tray lined with parchment paper or silicone baking mat.
Oven - Used for baking the kue bangkit.
Cooling Rack - A rack for allowing the cookies to cool down after baking.

Recipe variations

Substitute tapioca flour with rice flour for a gluten-free version.
Add grated cheese on top of the cookies before baking for a savory twist.
Replace pandan juice with vanilla extract for a different flavor profile.
Add a teaspoon of grated lime zest to the dough for a citrusy taste.
Add a tablespoon of cocoa powder to the dough for chocolate-flavored cookies.
Mix in a handful of roasted peanuts or sesame seeds for added crunch.
Replace the coconut milk with almond milk or soy milk for a dairy-free option.
Use a different shape for the cookies by using various cookie cutters.
Dust the cookies with powdered sugar after baking for an extra touch of sweetness.
Add a few drops of food coloring to the dough for vibrant and colorful cookies.

Recipe overview

Kue Bangkit, or Tapioca Cookies, are a popular traditional Indonesian snack especially during festive seasons. These melt-in-your-mouth cookies are made from simple ingredients like tapioca flour, sugar, coconut milk, and a hint of pandan for that delightful aroma. They are subtly sweet with a slightly chewy texture and a harmonious blend of coconut and pandan flavors. The process of making Kue Bangkit involves roasting the flour, mixing the ingredients to form a dough, shaping, and finally baking. It's a straightforward recipe that's worth trying out, and these delicate cookies are sure to be a delightful treat for your family and friends.

Common questions

Can I substitute tapioca flour with another type of flour? No, tapioca flour is the main ingredient in Kue Bangkit and provides its unique texture and taste. It cannot be substituted with other flours.
Can I use canned coconut milk instead of thick coconut milk? It is best to use thick coconut milk for this recipe as it provides a richer flavor and consistency. Canned coconut milk can be used as a substitute, but the texture and taste may differ slightly.
Can I omit the pandan juice? Pandan juice adds a pleasant aroma and flavor to the cookies, but if you don't have it or prefer not to use it, you can omit it. The cookies will still taste delicious.
How do I know when the cookies are done baking? The cookies should turn golden brown around the edges. Keep an eye on them, as they can quickly over-brown. The baking time may vary, so it's important to check the cookies regularly.
How should I store the Kue Bangkit? Store the Kue Bangkit in an airtight container at room temperature. They will stay fresh for up to two weeks. If the weather is humid, you can add a piece of bread to the container to help absorb moisture and keep the cookies crisp.

Serving dishes and utensils

Baking tray - Used to bake the tapioca flour.
Sifter - Used to sift the baked tapioca flour.
Mixing bowl - Used to mix the sugar, egg yolks, and other ingredients.
Electric mixer - Used to beat the sugar, egg yolks, and other ingredients together.
Cookie cutter - Optional tool for shaping the dough into desired shapes.
Lined baking tray - Used to place the shaped dough for baking.
Oven - Used to bake the cookies at a specific temperature.
Cooling rack - Used to cool the baked cookies before storage.
Airtight container - Used to store the cookies and keep them fresh.

Origin stories

Kue Bangkit, also known as Indonesian Tapioca Cookies, have been enjoyed for many years in the Southeast Asia region, particularly in Indonesia and Malaysia. These light, delicate cookies, which seem to melt in your mouth, got their name "Bangkit" from the Indonesian word for "rise" or "arise," reflecting how these cookies puff up during the baking process. This delicate transformation symbolizes the hope for a prosperous and successful year ahead, making Kue Bangkit a popular treat during the Lunar New Year celebrations in the region. They are often shaped into various auspicious symbols to bring good luck and prosperity. So, when you savour each bite, you're not just enjoying a cookie, but a piece of rich cultural tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.