 Kuih Bangkit
Kuih Bangkit (some times also spelled Kueh Bangkit) is a crisp white cookie popular during Chinese New Year. Kuih bangkit is considered the queen of Nyonya confectionery (the king being the kuih kapit). Nicely done kuih bangkit melts in your mouth as soon as it touches your tongue, and yet remains firm between your fingers. When you open a tin of kuih bangkit, you get the nice aroma of pandan. Nowadays kuih bangkit is often dyed pink and some times green, but the white variety is still the most common.
Kuih Bangkit
Kuih bangkit is made from tapioca flour, coconut milk, margarine and a little salt. Icing sugar is added to sweeten it. Wooden moulds are used. The traditional moulds for kuih bangkit has cute animal figurines like the rabbit, chicken and duck as the imprints. The dough is then baked in the oven for about 15 minutes. As a final touch, red edible dye is used to dot the eyes of the rabbit and chicken cookies.
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