Kueh bangkit is made with tapioca starch and coconut milk. It's one of the must-have cookies during Chinese New Year in Singapore.
Good kueh bangkit crumbles easily in the mouth, then quickly melts into nothingness as it releases a wonderful coconutty aroma. The cookies are baked gently, so they keep the white colour they get from coconut milk and tapioca starch.
Tips for making kueh bangkit: