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You'll love My Blue Tea

Lunar New Year Kuih Bangkit (Tapioca Cookies) and Purple Sweet Potato Coconut Shake Recipes

Updated: Jan 13, 2023

Welcome the Rabbit Year with delicious Kuih Bangkit!

‘Kuih bangkit’ are 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. It´s hard on the outside but melts in your mouth. A wonderful delight of texture and taste!

Is it easy to make? It looks like a deceptively simple cookie when you hold one in your hand. As with all things, with a bit of practice things do get easier. A little tip from us is to use unique flavours. And today we have a lovely treat from Catherine the Great who shares her version of Kueh Bangkit with us. Those of you who follow our Instagram will be familiar with Catherine. She´s a professional, a psychologist and one who loves creating recipes, takes beautiful photos and bake them after work for friends and family.

Kueh Bangkit Recipe

Ingredients (makes about 60 cookies):

*175g - tapioca starch

*75g - sago starch

*3 pandan leaves, fresh or frozen

*60g - caster sugar

*1 egg yolk, making sure as little egg white is attached as possible

*85-90gram coconut cream - dilute 1 pack Coconut Milk Powder into 65 gram water. Shake it to make coconut cream. Leave it to chill overnight. (We will separate the thick part later.)

*1/8 tsp salt

You will also need a Kueh Bangkit mould or cherry blossom plastic mooncake mould.

Preheat oven to 160C: 25-28minutes.

(Top Bottom Heat, No Fan Force, Middle Rack)

Catherine made it so fun, pretty and appetising with all natural vibrant colours from us! Check out these beautiful Pandan Kueh Bangkit, original white Kueh Bangkit and Dragonfruit/Pitaya Kueh Bangkit for the auspicious Rabbit Year!

Step 1 (can be done in advance):

Turn the oven on to 300F/ 150C with the rack in the middle shelf. Wipe the pandan leaves clean, tie each leaf into a knot and hide them in the flour with equal spacing. Place flour into the oven and bake for 1 hour 30 minutes.

Alternative: fry this in a dry wok on medium-low heat for at least 45 minutes, stirring very gently (or the flour will fly everywhere) until the pandan leaves are dry and slightly brown.

Step 2:

Once baked, remove the flour from the oven. Remove the pandan leaves carefully. Allow to cool for around 30 minutes or more. Sift the flour 200 grams (dry baked) in a bowl. Leave some excess flour for dusting afterwards.

Step 3:

Remove the coconut cream from the fridge – the cream should have solidified slightly on the surface. Gently scoop the cream, while avoiding the separated water, measure it to make about 85-90g worth of cream. Add the salt and stir well.

Step 4:

In a mixing bowl, add the egg and sugar. Using a large whisk or hand mixer, gently beat this mixture for around 3 minutes until the yolk is pale in color and the mixture is completely smooth and it does not feel granular to the touch (to make sure that the sugar is completely dissolved). Add coconut cream and gently beat until mixed well. Leave some coconut cream for later use.

Step 5:

Sift 3-tablespoons increments to the sugar-egg mixture and mix well using a spatula. Add more flour until the mixture is quite stiff. Continue to add until the dough barely comes together when gathering a handful into a ball – it should still crumble when pressure is applied. If it’s too dry, add a little coconut cream.

Step 6:

The dough can be divided and added with different flavours and amount of My Blue Tea powder according to personal liking. If the dough is too dry, add a little coconut cream, or vice versa. Cover with plastic film or moist kitchen towel.

Step 7:

Turn the oven on to 320F/ 160C with the rack in the middle shelf. Place a baking paper big enough on a large baking tray.

Step 8:

Using a small pastry brush, dip it in the reserved excess flour and dust the mould well. Shake off any excess.

Option 1 - Cherry Blossom Mooncake mould. Roll or press down with hand on dough in small batches into 5mm thickness. Use the mould to cut into the dough, press the springy handle to shape the cherry blossom pattern and transfer to the baking tray.

Option 2 - Kuih bangkit mould. Press dough into the Kuih bangkit mould pattern making sure that it covers the whole indentation by pushing the dough quite firmly and evenly. Cut off the excess dough and knock it out. If the dough is sticking to the mould, use a skewer or toothpick to clean the indentations before making the next batch of cookies.

Step 9:

Put the Kuih Bangkit in the middle rack and bake them for 25-28 minutes. Remove the tray and let it cool on the tray for around an hour. Store them in a container.

Optional: You can use red food dye (red colouring), dip the broader end of the toothpick into the dye and place a dot on the cookie, preferably the eye or the center.

And there you have it! Homemade kueh bangkit cookies to usher in the Year of the Rabbit! Your guests are going to be so delighted with them they won´t want to leave!

Here's a New Dessert Drink Recipe : "Purple Sweet Potato Coconut Shake" - it´s an intense one!

Purple Sweet Potato Coconut Shake | My Blue Tea

How to make Purple Sweet Potato Coconut Shake:-

*20 grams Purple Sweet Potato Powder

*60 gram Coconut Shake

*60 ml water

*210 gram ice cubes

Whizz away in your blender until smooth and serve. A dollop of vanilla ice cream is optional (and very tempting!)

About Catherine

Thank you Catherine for another beautiful recipe! Catherine has been sharing a lot of recipes along with beautiful photos of her creations. She considers herself to be someone who loves baking and not so good a cook. Catherine works as a specialist psychologist during the week and enjoys baking over the weekend. She sees baking as an extremely healthy and healing activity as it helps calm the senses and restore the mind and spirit. Not to mention it absolutely delights the stomach as well!

Catherine has contributed quite a few recipes containing our Superfood Powders and the most shared and viewed is her Blue Butterfly Mochi recipe. That is one recipe you´d really want to sink your teeth into! Another beautiful recipe for you to try is her Durian and Pandan Crepe. She is clearly not shying away from fruits that have very strong flavours!

Catherine has contributed a lot to our Baking community. Quite a few small businesses are selling her creations such as Pandan Ondeh Ondeh Cookies and Pandan Ondeh Ondeh cupcakes, Pandan Gula Melaka Swissroll and Pandan Cendol Cake. Clearly another Pandan Addict!! Join the club!

Follow Catherine on her Instagram for inspiration and ideas:


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