Melt-in-your-Mouth Coconut Tapioca Cookies (Kuih Bangkit, Bánh Phục Linh, or Kanom Ping)
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1 large egg yolk, room temperature
- 2 cups (250g) tapioca starch
- (Optional) Any flavoring or extract of your choice
- Traditionally, these were made with pandan flavoring.
- In a saucepan, add coconut milk and granulated sugar. Cook on medium high and stir until the mixture becomes syrupy (probably around 12 minutes). It should be able to coat the back of a spoon. If you’re using flavoring, add it in now.
- Once the coconut syrup is cool to the touch, add egg yolk and stir to combine.
- In the bowl of a stand mixer, add the coconut syrup mixture and 3 tablespoons of the tapioca starch. Mix on low until evenly combined.
- Add the rest of the tapioca starch in two portions and mix on medium to combine. At this point, the mixture should be coming together and feel like a smooth dough.
- Wrap the dough in cling wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees.
- Take the dough out and roll into tiny balls. Mine were about .5 inch in diameter, but it’s up to you how large you’d want to make these cookies.
- Place the cookies onto a parchment paper on a cookie sheet.
- Bake at 350 degrees for 20 minutes or until the bottoms are slightly browned. You’re done!
Melt-in-your-Mouth Coconut Tapioca Cookies (Kuih Bangkit, Bánh Phục Linh, or Kanom Ping) were one of my favorite Asian snack to buy whenever I would go to the grocery store with my mom. They were always in this clear plastic jar and were sometimes different colors, and so addicting. I think we’d buy the Vietnamese version, but many different countries have their own version of these cookies. For those of you who haven’t had these before, they kind of taste like a crunchier meringue, which is airy and just melts in your mouth. I love making a huge batch of these because they’re addicting and are just so easy to pop in your mouth