My first attempt at making kuih bangkit – failed! 🙁 Kuih Bangkit is a traditional cookie that is very common during Chinese New Year. It is made from tapioca flour, coconut milk and pandan (screwpine) leaves. It is a little on the dry side but when done right, it will melt in your mouth. Personally I am not a big fan of kuih bangkit because I find it a little too doughy. However since it is such a staple snack for Chinese New Year, I wanted to try to make it.
The cookie making started off great but when I set it to rest after it forms a dough, I forgot to wrap it with a damp cloth, thus causing the dough to dry out. I think that is why my Kuih Bangkit came out very dry and crispy, not quite the right texture. Oh well, back to the drawing board! Will try to attempt it again after I make all my other cookies. In case you are wondering, this cookie is not traditionally shaped like a bunny. It is usually shaped with a mold but since this is the year of the Rabbit, I decided to make rabbit-shaped kuih bangkit.