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Malaysian Recipe : Kueh Bangkit


  • 8 oz rice flour
  • 1 lb tapioca flour
  • 1 lb grated coconut, white, squeezed for 8 fl oz. First-round milk
  • 5 eggs
  • 14 oz sugar
  • ¾ tsp salt


To prepare the flour:

  1. Stir rice flour and tapioca flour separately in a dry wok over low heat till very light and fluffy.
  2. Mix and sift the two types of flour together into a basin. Leave overnight.

To make biscuits:

  1. Using a piece of muslin, squeeze coconut for First-round milk. Set aside.
  2. Beat eggs and sugar till thick and creamy. Add the salt and First-round milk. Beat till well blended.
  3. Set aside 4 oz of the sifted flour for dusting and 1 teacup of the egg mixture.
  4. Mix the remaining egg mixture into the flour to form a dough. Take a handful of the dough and place it on a dusted board or a marble table top. (Keep the rest of the dough covered with a damp cloth)
  5. Flatten the dough with palm of hand. Dust with flour and roll dough out to 0.5cm thickness.
  6. Cut dough with a round pastry cutter. Pinch biscuit, using jagged-edged pair of pincers (usually used for pineapple tarts), to form a pattern.
  7. Mix leftover dough cuttings with another lot of new dough and a little of the beaten egg mixture each time. Mix to a smooth texture before rolling out and repeating process.
  8. Place biscuits on greased trays and bake in a moderate oven at 175°C for 20 to 30 minutes. Cool biscuits on a rack before storing.

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Last Modified: 11/27/11.