FoodThief

Source Year cookies (others are Kuih Kapit @ Love Letter and Pineapple Tarts ) loved by Malaysians. What’s loved about this traditional Nyonya cookie is the aromatic smell that welcomes you the moment you bite into the crispy outer later and then got jolted into a world of melt in your mouth excitement. Oh yeah! To be frank with you I’m not a big fan of Kuih Bangkit but my sister is such a HUGE fan of this cookie. So much a fan that she stubbornly picked up a cookie that has fallen on the floor and intend to bake it. Horror! Thank God I was able to coaxed her and finally got rid of that 1 piece of ‘dirty’ cookie. Haha This is our first time baking Kuih Bangkit and I gotta say it was very easy. In my opinion this is one of the simplest cookie I’ve ever made. The recipe calls for arrowroot flour (lu-lu hoon) however we couldn’t find it anywhere (not that we look hard enough anyway haha) so we substitute it with sago flour (advice from grandma). The preparation of ingredient begin a day