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‘MELTS IN YOUR MOUTH’ TRADITIONAL KUIH BANGKIT (BANGKIT BISCUITS) by Mariam HS Food
£4.00
Sold by Mariam HS SupplierWeight ranges from 310 to 470g
‘Bangkit’ is a  light, airy and delicate coconut cream cookie that melts in your mouth and not in your hands. Usually enjoyed during the festive seasons, these cookies are made with tapioca flour and have a creamy rich coconuty taste. If you like coconuts, then this is going to be a yummy-licious treat for you.
Mariam has whipped up these traditional Bangkit biscuits to bring you back to the nostalgic times of your childhood where you enjoyed these biscuits with your loved ones. When you pop one in your mouth, it just melts away and leaves your taste buds craving for more. Â Have it with tea or coffee or any time of the day.
Mariam’s current new biscuit flavours are :
- Bangkit Cheese (Cheese Flavour – 310g)
- Bangkit Santan (Coconut Cream Flavour  – 405g)
- Bangkit Santan Bijan (Coconut Cream With Sesame Seed Flavour – 470g)
- Bangkit Santan Kerisik (Coconut Cream With Toasted Coconut Flakes Flavour – 430g)
- Bangkit Gula Merah (Brown Sugar Flavour – 405g)
- Bangkit Gula Merah Bijan (Brown Sugar With Sesame Seed Flavour – 470g)
- Bangkit Kacang Hijau (Green Bean Flavour – 440g)
- Bangkit Durian (Durian Flavour – 410g)
- Bangkit Oreo Cheese (Oreo Cheese Flavour – 310g)
- Bangkit Salted Egg (Salted Egg Flavour – 310g)
Go on! Try one today and be awed with something so light and airy. Once you start popping one in your mouth, the rest with be gone within minutes.
‘Kuih bangkit’ is light and delicate coconut cream cookies that melt in the mouth. Usually enjoyed during the festive seasons, these cookies are made with tapioca flour and have a creamy rich coconut taste.
‘Kuih bangkit’ (tapioca cookies) is often enjoyed during festive seasons like Chinese New Year and Hari Raya in Malaysia and Singapore. These little coconut cookies are made with tapioca flour that results in them being light, airy and delicate. In the Malay language, the term ‘kuih’ refers to bite-sized snacks or sweet/savoury desserts. ‘Bangkit’ on the other hand means ‘to rise’. I assumed that the name derives from the cookies rising during the baking process.
Dry-fry the flour
The perfect kuih bangkit crumbles and melts in the mouth the moment it is eaten. It is light, airy and delicate in texture. Getting the melting effect is no small feat. To make it successfully, the moisture from the flour needs to be removed in order to create a light and fluffy texture. Therefore, the flour needs to be baked or cooked in a dry pan beforehand.
Cream coconut
Pure cream coconut is recommended as it is thick in consistency and lacks in moisture. This is perfect when making kuih bangkit to get its crumbly texture. Ensure to choose good quality cream coconut to achieve the optimum flavour. It is advisable to sift the cream coconut for a smoother texture.
Coconut cream which is a thicker version of coconut milk can also be used. However, in comparison, coconut cream has a higher liquid content and more fluid.
Click here to learn more on the “The Meaning Behind Chinese New Year Foods From Around the World”.
To discover much more mind-blowing Malaysian food products, click here.
Vendor Information
- Store Name: Mariam HS Supplier
- Vendor: Mariam HS Supplier
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