Here's a video of me making Kueh Bangkit. It was shortened to make it suitable for posting on this blog. Enjoy!!
I must add that Kueh Bangkit is a rather 'temperamental' cookie to make. Because much depends on the type of coconut milk you use - fresh or packaged. And different brands of coconut milk give varying results too. You should also buy tapioca flour from stores that have a high turnover, so that you know the flour is fresh. Don't depend on the expiry date. Sniff the flour before using it. If it smells 'off', it will certainly affect the taste of the cookies.
A note to all Kueh Bangkit bakers: If you add tapioca flour too quickly or all at once to your egg mixture, the dough may turn out dry and hard. If that is the case, add a little extra coconut milk to it. But if you add the flour in too slowly or gradually, the dough may turn out wet and difficult to handle. If so, then add more tapioca flour.
To conclude, use your judgement when making Kueh Bangkit. Always have extra coconut milk and tapioca flour when preparing the dough so that you can adjust its texture by adding more of either ingredient. Happy Baking!!