1 serving (30 grams) contains 120 calories, 1.0 grams of protein, 4.0 grams of fat, and 20.0 grams of carbohydrates.
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Nutrition Information
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.
Food Attributes
Source of Calories
About Kuih bangket
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.
