Kue bangkit

Kue bangkit is a small biscuit (kue or kuih) that made from sago starch of Malay origin,[2] commonly found in Indonesia[1] and Malaysia. This biscuit has various colours, ranging from white, yellowish to brown, depends on the additional ingredients.

Kue bangkit
Kue bangkit, "rising" sago cookie
Alternative namesKuih bangkit
TypeCookie
CourseSnack, dessert
Place of originIndonesia[1][2] Malaysia[3][4][5]
Region or stateIndonesia,[6][7] Malaysia, Brunei and Singapore
Main ingredientsSago or tapioca starch, coconut milk, egg

In Indonesia, kue bangkit is associated with Malays community of Riau[8] and Riau Islands provinces.[9][1][2]

While in Malaysia, kuih bangkit is associated with Malays and Chinese communities.[10] It is one of the typical traditional Malaysian cookie, mostly associated with Hari Raya and Chinese New Year.[3]

In Thailand, it is known as Khanom Ping while in Vietnam, these tapioca cookies are known as Banh Phuc Linh. These cookies are commonly served during the Lunar New Year in these countries.

Etymology

This coconut sago cookie is called as kue bangkit in Indonesia, and kuih bangkit in Malaysia. The term bangkit in Malay language means "rise" refer to the fact that the biscuit expands twice the size after baking.[1][10]

Ingredients

Kue bangkit ingredients consists of sago or tapioca starch, thick coconut milk, sugar, egg yolks, pandan leaf, margarine and salt. Sometimes vanilla extract and gula aren (palm sugar) might be used for a better aroma.[8]

The texture of the kue bangkit is very crispy and tends to be brittle. The dough is molded using small cookie molds, and subsequently the cookies being baked using oven. Eating this cake will give the sensation of melting in the mouth. However, the texture remains crispy when chewed. Kue bangkit has a sweet and savory flavour.

See also

References
  1. Arman, Dedi (3 January 2019). "Kue Bangkit, Cemilan dari Kundur". Kementerian Pendidikan dan Kebudayaan Republik Indonesia, Balai Pelestarian Nilai Budaya Kepulauan Riau (in Indonesian). Retrieved 2020-11-09.
  2. "Rahma: "Kue Melayu Harus Diekspos"". Lintas Kepri (in Indonesian). 9 September 2020. Retrieved 2020-11-09.
  3. "Origins: The Meaning Behind Chinese New Year Goodies From Around the World". MICHELIN Guide. Retrieved 2020-11-09.
  4. Wu, David Y. H.; Tan, Chee Beng (2001). Changing Chinese Foodways in Asia. ISBN 9789622019140.
  5. Ng, Chien Y.; Ab. Karim, Shahrim (June 2016). "Historical and contemporary perspectives of the Nyonya food culture in Malaysia". Journal of Ethnic Foods. 3 (2): 93–106. doi:10.1016/j.jef.2016.05.004.
  6. "Kue Bangkit khas Riau Enak dan Anti Gagal - Resep". ResepKoki (in Indonesian). Retrieved 2020-06-08.
  7. "Mengenal Resep Kue Bangkit yang Praktis dan Sedap". blueband.co.id (in Indonesian). Retrieved 2020-06-08.
  8. Setyorini, Tantri (29 July 2020). "Resep Kue Bangkit Sagu Gula Aren". merdeka.com (in Indonesian). Retrieved 2020-11-09.
  9. adminraya (18 October 2018). "Kue Bangkit, Jajanan Khas Kepulauan Riau". BatamRaya.com (in Indonesian). Retrieved 2020-11-09.
  10. Team, Butterkicap (2019-02-01). "Tapioca cookies: Traditional Kuih Bangkit for modern bakers". Free Malaysia Today. Retrieved 2020-11-09.
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