COOKIES on the DR. OETKER website

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Baking Powder

Tapioca Starch

The Dr. Oetker Nona Tapioca Starch adds a pleasantly crispy texture to crusts, biscuits and cookies, and a chewy consistency to the interiors of desserts such as kuih nyonya and kuih melayu. It is also perfect for thickening sauces and gravies, making it a must-have for stews and stir fries, and gives your sauces, gravies and desserts a glossy sheen.

Capacity: 400g



Kuih Bangkit


Place 400g mashed pumpkin and 100g castor sugar in a mixing bowl. Stir until the sugar dissolved.


Add in 200g Dr. Oetker Nona Tapioca Starch, 150g mung bean flour, 1/2 tsp baking powder, 150ml coconut milk and 100ml water. Stir until the batter is well combined and smooth.


Steam the small cups for 5 minutes. Then pour the batter into cups and steam for 20 minutes.


Leave to cool before removing them from the cups. Serve with 150g grated coconut.

Nutritionals Tapioca Starch

Per Serving Per Serving Per Serving %*
Energy 361 kcal
1516 kJ
0 kJ
0 kcal
361 kcal
1516 kJ
0 %
0 %
Protein 0.20 g
0 g
0.20 g
0 %
Carbohydrate 90 g
0 g
90 g
0 %
* % = % Daily Value