Kuih bangkit (melt in the mouth coconut cookies)
Tiny coconut and tapioca cookies that crumble and dissolve on the tongue, a festive Malaysian classic.
- Time1 hr plus cooling
- LevelMedium
- Costabout £0.20 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Spread the tapioca starch on a baking tray and dry roast for 15 minutes, stirring once, until it feels dry and squeaky. Cool and sift.
15 min - 2
Sift the roasted starch, icing sugar and salt into a bowl. Mix the egg yolk into the thick coconut milk.
- 3
Pour the coconut mixture into the dry mixture and gently bring it together with your hands into a soft dough. Add a spoonful more coconut milk if it is crumbly.
- 4
Roll out on a lightly dusted surface to 1 cm thick. Cut with a small cutter, or roll tiny balls and press flat with a fork.
- 5
Place on an oiled lined tray and bake for 20 to 22 minutes until pale and dry, not coloured.
21 min - 6
Leave on the tray until completely cold, as they are very fragile when warm. Store in an airtight tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
