1 serving (30 grams) contains 120 calories, 1.0 grams of protein, 4.0 grams of fat, and 20.0 grams of carbohydrates.
Calories |
944.9 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 393.7 mg | 17% | |
| Total Carbohydrates | 157.5 g | 57% | |
| Dietary Fiber | 3.9 g | 13% | |
| Sugars | 78.7 g | ||
| protein | 7.9 g | 15% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 78.7 mg | 6% | |
| Iron | 1.6 mg | 8% | |
| Potassium | 157.5 mg | 3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Kuih Bangket is a traditional Malaysian cookie often enjoyed during festive occasions, particularly Chinese New Year. Originating from Peranakan cuisine, it is a melt-in-your-mouth treat made primarily from tapioca flour, coconut milk, sugar, and sometimes egg yolks. The tapioca flour lends it a delicate texture, while the coconut milk provides a rich, aromatic flavor. Kuih Bangket is baked until lightly browned and crumbly, making it a favorite among cookie lovers. While Kuih Bangket is gluten-free due to its base of tapioca flour, it is a high-calorie snack with significant amounts of sugar and saturated fat from coconut milk. Its simple ingredient list makes it free from preservatives, but it is best enjoyed in moderation as a treat rather than a staple. Despite this, its cultural significance and unique flavor make it a cherished part of Malaysian and Southeast Asian cuisine.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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