Kue bangkit

Kue bangkit is a traditional Indonesian and Malaysian cookie. It is also known as tapioca cookies or coconut cookies in English. The name "kue bangkit" translates to "rise cake" in English, which refers to the way the cookies puff up during the baking process.

Origin and History

The origin of kue bangkit is believed to be from the Malay Peninsula, where it is a popular treat during festive occasions such as Chinese New Year and Eid al-Fitr. The cookie has been part of the local culinary tradition for centuries, reflecting the rich cultural and culinary heritage of the region.

Ingredients and Preparation

The main ingredients of kue bangkit are tapioca flour, coconut milk, sugar, and eggs. The tapioca flour gives the cookie its distinctive texture, while the coconut milk adds a rich, creamy flavor. The dough is usually flavored with pandan leaves or vanilla, and sometimes colored with food coloring.

The preparation of kue bangkit involves mixing the ingredients into a dough, shaping the dough into small cookies, and then baking them until they puff up and become crispy. The cookies are traditionally shaped using wooden molds, which give them their characteristic patterns.

Cultural Significance

Kue bangkit holds a significant place in Indonesian and Malaysian culture. It is often served during festive occasions and family gatherings, and is also a popular gift item during the holiday season. The cookie's light, crispy texture and sweet, creamy flavor make it a favorite among both adults and children.

See Also

• List of Indonesian desserts
• List of Malaysian desserts
• List of cookies

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