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Kuih Bangkit

Baked Tapioca flour cookie, the Penang way

Kuih Bangkit, is a Penang Nyonya cookie and it is an all time favorite in Penang. It became our Malaysian culture to include this cookie in our Malaysian Festivals. Such a delicious Malaysian Food, and it is not to be miss!

Kuih Bangkit is very soft and melts in the mouth. mmmmmmm Got oooommph, one would say when it melts in your mouth.

Ee Choo and Jessie, my friends have been making it for years. Year after year, orders keep increasing until they have to turn some customers away.

"If you are not a regular yearly customer, we can not manage to make in time", echoes both of them. We have stop taking new orders as both of us can not cope with the demand.

Her customers love her Kuih done in darker tone! The longer it is bake, it is the better. Like both Ee Choo and Jessie, my research takes me to review customer's recommendation and satisfaction.

Ee Choo makes her Kuih using Sago. Learning to cook? Call 016-4374380, or write to speak and my domain (

While being a typical Nyonya, I prefer Kuih made from tapioca flour, as I love the aromatic flavor of santan as you close your mouth.

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Ingredients for 100 pieces

  • 350g/13 oz. tapioca or sago flour. Fry the flour with the screw pine leaves till light, about 15 minutes. Cool it before use.
  • 5 pieces Screw pine (pandan) leaves, Wash, cut to two inches length.
  • 1/2 tsp. salt or to taste (as seasoning is personal)
  • 2 large egg yolks
  • 140g/5 oz. Caster Sugar
  • 150 ml thick santan from not too old coconut. Nowsday you can purchase coconut cream freshly squeezed from the wet market. Keep it in the refridgerator for it to turn solid. Use only the solid part.
  • Red food coloring for dotting the eyes, use toothpick

Trays for Kuih Bangkit
Dusted trays with flour for Kuih Bangkit
Working table for Kuih
Preparation of working table for Kuih Bangkit.
Wooden Mold for bangkit
Roll to a ball sufficient for pressing into Bangkit mold

Side Preparation

  • Fill a small pouch with tapioca flour for dusting moulds.
  • Animals or flower moulds.
  • The moulds can be rinsed when it gets stuck with too much dusting flour. Air dry in the room before use.
  • A small knife for cutting off excessive flour from the mold.

As for Kuih Bangkit with Sago flour, it is nice to eat for for me, I feel it leaves a powdery taste in your mouth. But that is me.

Can I know the cost for a cooking class? Then if you are happy, write in with some dates you are in Penang. Press on the little button on top of this page. It says "Cooking Class Enquiry".

Darker, browner and less sugar is their requirement but I still like it sweet, as I have a sweet tooth. Living in present times of watchful health and proper food diets, Kuih Bangkit can still be enjoyed by both old, young and health conscious.

Instruction for Making cookies

  • Sift flour gently together with salt.
  • Whisk egg yolks and sugar till pale and fluffy then add 1 Tablespoon of Corn oil
  • Alternately, add flour mixture and coconut milk. Dough should not be too wet or too dry. At this juncture, do not add all flour in. Leave 3 oz for later use.
  • Dust moulds well.
  • Roll to sausage size and cut one inch length.
  • Firmly press into mould. However, do not use too much pressure or the dough will have difficulty coming out.
  • Slice off excess with a knife.
  • Hold the wooden mould at 45 degree angle and give a firm knock on the working surface.
  • Pick it up and arrange in a lined tray.

Wet dough for bangkit
Cover the rest of Kuih Bangkit dough with a damp cloth.
Chinese New Year 
Malaysian Cookies
New Year cookies Kuih Kapit peanut cookie and Jam Tarts
Malaysian Cookies
Packed Cookies for sale Spicy and Sweet Cookies.


  • You may place the cookies closely as there is not much expansion in the baking tray.
  • Cover with a damp cloth the rest of the dough in a bowl.
  • If the mould are stuck in the crevices, use a toothpick or knife to gently get the dough out - not too hard or the carvings might get distorted.

Bake in preheated 170 degree C (340 F) oven for 10 to 15 minutes. The cookies should just begin to have some color. However, some people like to have the fragrance of 'browner' cookies, in which case, you can leave it in the oven for a few more minutes.

Cool. As Ee Choo and Jessie makes over 1000 pieces per day, they completed each process one at a time, fill up at least a few trays of cookie before you start baking. Kuih Bangkit is generally eaten during Chinese New Year and Malay Raya.

Process Step for successful Kuih Bangkit
  • Fry the flour the day before and cool it.
  • Mix the dough and take only portion for use. The rest is cover with a damp cloth.
  • Press and mould all the dough.
  • Once all dough is being molded, she starts her baking.
  • After Kuih is cooked use a toothpick to mark the cookie eye, if it is an animal. Drop one Edible Red Coloring in a clean dry bowl. Dip a toothpick in edible red coloring and make the animal eye.

Go to the top of Kuih Bangkit Page

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Back to Step by step to making Kuih Kapit Page

Back to Ti Kuih Page

Back to photos of Ti Kuih Page

Back to Ti Kuih Dessert Page

Back to Kuih Kodok Page

Back to Lina Jam Puff Page

Back to step by step making Jam puffs page

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G Hotel

A bold, beautiful creation that pays homage to modern and contemporary design, G Hotel fuses cool modernity with stylish comfort. This 5 star class hotel in Penang - George Town boasts a privileged position for your next holiday in George Town, Malaysia: it is located in the city's most renowned avenue Gurney Drive, where the Gurney Plaza shopping complex and a variety of fine restaurants frame the promenade.

The Gurney Residences Hotel

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