The Best Kue Bangkit Santan (the only recipe you ever need!)

The Best Kue Bangkit Santan (the only recipe you ever need!)

Course: Chinese New Year, Cookies
Cuisine: Indonesian Chinese
Prep Time: 45 minutes
Cook Time: 25 minutes
Baking tapioca flour: 2 hours
Total Time: 1 hour 10 minutes
Servings: 125 6 gr cookies
Author: Marvellina
Learn how to make the best kue bangkit using tapioca starch and coconut cream. I'm sharing all the tips that will for sure yield that melt-in-the-mouth kue bangkit you are longing for!
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  • 500 gr tapioca flour/starch Get at least 600 gr
  • 5 pandan leaves cut into 3-4 inch pieces
  • 1 can coconut cream about 460-560 ml, do not shake the can. See notes
  • 3 egg yolks
  • 250 gr icing sugar
  • Red coloring optional


Get the coconut cream:

  • I used 1 can of coconut cream, about 560 ml. It's important not to shake the canned coconut cream. I scoop up the cream on top, which I get about 200-300 ml of cream. The watery bottom can be saved for other use in other recipe

Cook the tapioca flour (you can prepare one day ahead):

  • If you want to use stir-fry method: Stir fry the flour with pandan leaves over low-medium heat on a dry wok without oil for about 1 hour. The flour will get lighter and lighter as you cook them. Remove the pandan leaves. Shake off any excess that clings on the leaves. Let them cool down completely and then store in an air-tight container until the next day if not using on the same day
  • Baking method (highly recommend): place the flour in a large deep pan along with pandan leaves. Bake at 300 F for 2 hours. If your oven has the ability to set cook time, do it! You can be away from the house and when you are back it's done!

Making the dough (Very important part, please read my post above too!):

  • Once the tapioca flour has cooled down completely, sift the cooked tapioca flour on the scale to give you 500 gr. Keep the rest for dusting the cookie mould later.
  • Place the eggs yolks and icing sugar in a mixing bowl and whisk with an electric mixer until the mixture is creamy and turns slightly pale yellow in color
  • Add in the tapioca flour into the egg yolks mixture. Use a rubber spatula to roughly mix it. It won't come together yet. Add about 100 ml of the coconut cream first and then knead the dough with your clean hand. Most likely it will still be too dry to come together, add a bit more, tablespoon by tablespoon and continue to knead. Do this until you come to the point when you can press the dough together into a mass, but it's not smooth and still crumbly when you press the dough with your fingers. Basically it's still a bit at the dry side, but it will hold when you press the dough together. I use about 200-250 ml of coconut cream total (but please don't add all at one go)


  • Preheat oven at 250F (120 C). Line your baking sheets with parchment paper. You need to bake in batches if not using a convection oven. Dust the cookie mould with the extra cooked tapioca flour you made earlier. Shake off excess flour. Pinch off one dough and press it firmly into the mould. Keeping the rest of the dough covered. Use a sharp paring knife to trim off excess dough on the top. I found that I don't need to dust the mould much because mine is made of plastic. Flip the mould over and firmly tap the mould to release the shaped dough. You shouldn't have difficulty if the mould is nicely coated with flour. Place them on the baking sheet, about 1/2 inch apart. The cookies do not expand much at all. Repeat with the rest of the dough
  • If the dough gets dry as you are working on shaping the cookies, you can add a bit of the extra coconut cream you have earlier and mix it again to make the dough less dry, but I don't have to do this


  • Place them inside the oven 3rd rack from the top for a regular oven (mine is regular oven) or use 2nd and 4th racks for a convection oven and bake for 25 minutes (for 6 gr cookies). You may only need 15-20 minutes with convection oven. If your cookies are bigger, they may take a bit longer. Every oven may vary. You may not need that long. I recommend checking at 15 minutes point. The bottom of my cookies are still wet at 15 minutes and perfect at 25 minutes. After 25 minutes, get one cookie out and have a taste to find out the texture. If it tastes right, meaning: melt-in-the-mouth and the cookies are not wet inside, it's done
  • Let them cool down on the pan for 10 minutes (this will help to dry some of the slightly wet bottome too) and then transfer to a cooling rack to let them cool down completely

Dot with red food coloring (optional):

  • Use a toothpick and dot the tip of the toothpick on red food coloring and dot on top of the cookie. This is totally optional


  • Store in an air-tight container once they've cooled down completely and they will last for 2 months at room temperature


  1. You may not need all of the coconut cream. It really depends on the tapioca starch you are using. The amount is just to let you know how much to have on hand
  2. Do not shake the can before opening because we want to scoop the cream that rises on top of the can. The water is beneath the cream, so we don't want to get the water. Scoop the cream out with spoon as much as you can and try not to get any of the water