Story of Kueh Bangkit

Getting juicy pineapple tarts is what every pineapple tart fan wants every Chinese New Year. A juicy pineapple tart is made from fresh pineapple juice and pineapple jam. A good freshness in the pineapple jam part of the tart makes it extra succulent in the bite. A juicy pineapple tart provides a luscious bite and also a good experience you can get during Chinese New Year. These pineapple tarts are CNY pineapple tarts that are hugely savoured by family members and visiting friends and relatives annually during the joyous Chinese festive season. Eaters of the festive cookies will certainly remember for life how juicy the tarts and pass comments about them. There is goodness beyond this stage as if they are really good, the visitors can also spread to their own community via word of mouth and boost your reputation without coming out a single cent from your side. By this way, the juiciness of the pineapple tarts help in promoting the seller of the cookies too. All of us wish for our pinea...

During the annual Lunar Chinese New Year festival, Singaporeans are very fond of eating the kueh bangkit cookies as Chinese New Year goodies. They love them for their easy chewability for it melts inside their mouths so easily like ice cream. Moreover, the aromatic fragrance of coconut and pandan emanate out of the bites. But kueh bangkit has a story behind its origin for its popularity that has spanned across generations of Chinese in Singapore, and also as a reputation as a popular CNY goodie. Historically, the origin of kueh bangkit comes from the Peranakan and Malay community in old Malaya. Often a misconception that it is a CNY goodie, kueh bangkit is also a traditional Malay cookie that is favoured during Hari Raya among the Southeast Asian community, with the bulk of it in Singapore, Malaysia and Indonesia. The kueh bangkit name derives from the fact that the cookies rise during the baking process. In fact, the word 'bangkit' means 'rise' in Malay. But there are...