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Kueh bangkit: recipe illustration
Snacks & baking

Kueh bangkit

Light, melt-in-the-mouth biscuits, almost crisp on the outside, made from tapioca starch and grated coconut. They contain no flour, are naturally gluten-free and keep well in a tin for a long time.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Instructions

  1. In a bowl, mix the tapioca starch, grated coconut, sugar and salt.
  2. Melt the butter and pour it over the mixture, stirring. Add the whole egg and the lime juice.
  3. Knead gently until you have a soft, smooth dough that holds together without sticking to your fingers.
  4. Shape small balls the size of a walnut, or use a biscuit cutter to give them a round or floral shape.
  5. Arrange them on a baking tray lined with baking paper, spacing them 3 cm apart as they puff up slightly.
  6. Brush the tops with egg yolk and bake at 150 °C for 25 to 30 minutes, until the tops are barely golden and the bases are no longer sticky.
  7. Let them cool on the tray: they harden as they cool. Then store them in an airtight tin.

Variations and tips

Pandan version. Add 1 tablespoon of pandan extract to the dough for a green colour and a grassy fragrance.

Using what's easy to find. If you don't have tapioca starch, cassava starch gives a very similar result.

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Original Ecomely recipe.