Melt in the Mouth Kuih Bangkit

Michelle Lee
Jan 18, 2022
2 min read

Kuih bangkit recipe using sago flour and tips shared by Mohd Fikri Khairudin. Love it's melts in the mouth and crumbly texture.

Important Tips

1. You must fry the Sago flour for 20 minutes so that the flour becomes lighter and dry. It will be lesser in volume after that. So fry 500g and after done frying, we only use 400g. Measure the flour properly.

2. You MUST use coconut cream and NOT coconut milk. Buy the boxed coconut cream. In old days, we use to simmer the coconut milk and reduce it to half and than only we use the santan.

3. Kuih Bangkit must be baked at 160 c for 28-30 minutes.

4. If you need to add more coconut, add in volume of few drops only.

All of the above is to make sure that your Kuih Bangkit becames light, crispy and TRULY MELTS in your mouth.

Ingredients :

500 g Sago Flour (But use 400g only after frying)

140 g Coconut Cream

2 Yolks only

150 g Powdered Sugar

½ tea spoon salt

3 Pandan Leaves

Step by Step:

1. Fry the Sago Flour and Pandan Leaves for 20 minutes until the leaves dried up. Let it cool off at least 2 hours.

2. Beat the yolks with sugar until pale & fluffy and add half the coconut cream.

3. Put in the Sago Flour (400g only) and the salt.

Combined them with your hand and start adding the remaining coconut cream until dough can be formed.

4. Remember, the dough cannot be too soft. It must have crumble texture.

5. If need to add extra coconut cream, add in drops so that you can control the texture.

6. Flatten dough with a roller to about 7-8mm thickness, cut out using cookie cutter. Alternatively if you have Kuih Bangkit mould, just press dough into mould & knock to dislodge.

7. Place of baking tray lined with baking paper and baked in preheated oven at 160°c for 28-30 minutes.