Kue bangkit

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

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

In Indonesia, kue bangkit is associated with the Malay community of Riau[8] and Riau Islands provinces.[9][1][2] While in Brunei, Malaysia and Singapore, kuih bangkit is associated with both the Malay and Chinese communities.[10] It is one of the typical traditional cookies often consumed during Hari Raya and Chinese New Year.[3]

The biscuit is also consumed in other countries under different names; in Thailand (especially Southern 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.


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


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.


In Singapore, its McDonald's outlets released desserts inspired by the biscuit's taste in the country, including Kueh bangkit-flavoured McFlurry, sundae, and soft serve.[11][12]

See also[edit]


  1. ^ a b c d 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. ^ a b c "Rahma: "Kue Melayu Harus Diekspos"". Lintas Kepri (in Indonesian). 9 September 2020. Retrieved 2020-11-09.
  3. ^ a b c "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. ^ a b 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. ^ a b Team, Butterkicap (2019-02-01). "Tapioca cookies: Traditional Kuih Bangkit for modern bakers". Free Malaysia Today. Retrieved 2020-11-09.
  11. ^ Jieying, Yip. "Nice Or Not? McDonald's Launches New Kueh Bangkit Ice Cream Flavour". 8days. Singapore. Retrieved 30 December 2023.
  12. ^ GDS Editorial Team (29 December 2023). "McDonald's launches Kueh Bangkit Soft Serve Cones, Sundaes & McFlurry Desserts in S'pore stores". Singapore: GreatDealsSingapore. Retrieved 30 December 2023.

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