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Kueh Bangkit (Melt-in-the mouth Coconut Cookies)
Course: Snack
Author: Shiokman Eddie
  • 800 g Sago Flour*
  • 8 Pandan Leaves
  • 400 ml Coconut Cream**
  • Pinch of salt
  • 270 g Icing Sugar
  • 3 Large Egg Yolks
  • *600g cooked flour will be used in recipe. The remaining flour is used for adjustment and dusting.
  • **270 ml cooked coconut cream will be used. Remainder for adjustment where necessary
  1. Dry fry sago flour with pandan leaves. Allow it to cool. Remove the pandan leaves and sieve the flour.
  2. Cook 400 ml coconut cream, pinch of salt and 70g icing sugar over low flame till sugar dissolves and leave aside to cool.
  3. In a separate bowl, whisk 3 large egg yolks with 200g icing sugar.
  4. Put *600g of the cooked sago flour in another bowl (remaining flour can be used for adjustment and dusting).
  5. Add **270 ml of the coconut cream mixture and egg mixture to the *600g cooked sago flour and knead well.
  6. If the dough is too dry, adjust by adding in some of the remaining coconut cream mixture. Do this slowly, by adding one spoon at a time till you achieve the right consistency.
  7. If too wet, add in additional cooked sago flour slowly a spoon at a time.
  8. Cover the dough with a towel to keep it moist.
  9. Roll a portion of the dough flat on a floured board (using remaining cooked sago flour)
  10. Cut the dough into shapes with cookie cutter
  11. Arrange the cookies on a baking tray lined with parchment paper
  12. Using a tweezer make patterns on the dough by pinching lightly
  13. Bake at 160 degree C in a preheated oven for 10-15 mins until lightly brown
  14. Remove cookies from tray and cool on a rack
Recipe Notes
  • When boiling the coconut cream, you could add some pandan leaves to enhance the flavour.