做这个食谱最关键就是一个字“干”，所以要提前作好准备工作。 »第一，主要炒干木薯粉，现在找到更方便的方式，用烤箱即可，无须用手不停搅拌，粉也不会到处飞。 »第二，一定要用隔夜冷却分层的椰奶油（而不是椰奶！），这样水油分离，水份含量较少。 »第三，面团浓稠度很重要，不能一次过加太多椰奶油，慢慢调至更影片一样的扁硬面团，表面不应该顺滑，跟着影片来做测试，轻易分成两半，一搓即碎。 »收藏方式：烤好彻底凉透，室温收密封容器保存一个月。要新鲜７天内吃。 »The most important thing to make this recipe is the word "dry", so make preparations in advance. »First, drying the tapioca flour. Now found a more convenient way, just use the oven, no need to keep stirring by hand, and the flour will not fly everywhere. »Second, be sure to use separated coconut cream (not coconut milk!) that has been chilled overnight, so that the water and cream are separated, thus lessen the water content. »Third, the consistency of the dough is very important. Don’t add too much coconut cream at once. Slowly adjust it into relatively hard dough as shown in video. The surface should not be smooth. Follow the video to test it, easily divided into two halves, crumble when rub. »Storage Method: After baking, let it cool thoroughly and store in airtight container at room temperature for one month. Freshest taste, eat within 7 days.
Followed your recipe for my first attempt yesterday, and it was a success! Used a wooden mould with smaller mould volume, and produced 83 pieces from the recipe. Baked at 150°C for 20-23 mins. By the way, I added all 90g of cream still found it a tad too dry, so added 2 tsp more of cream in total. Really love the clear way you described and demonstrated the desired dough consistency, which is the key to making this cookie successfully. Thank you so much!
Made the bangkit biscuits today. Double the recipe. I use a wooden mould n can make 85 pieces. Very nice n not too sweet. Always my favourite biscuit. Tq for the recipe.
I love your channel! You give very clear and detailed instructions and very useful cooking tips. I will be making this cookie soon, one of my favourite local cookies. Thank you for sharing.
My favorite. Tq for sharing tips to make this cookies. To make coconut cream,can I use the real coconut without adding water to get the concentrated coconut cream instead of the packet coconut cream? Makes any difference?
Such a easy recipe as I can easily make it on my first attempt. Just that I’m only able to make around 39 pcs instead of 60 pcs but anyhow, I’ll going to double up the ingredient and make more for cny. Thanks for sharing!
Hi Wendy. I am planning to do double recipe as the recipe is small. Just wondering to get 180g (90gx2) do i need to buy 1 box of 500g of Kara coconut extract to obtain the "thick cream" ? coz i noticed that from some of the reviews their outcome is hard texture cookies and your comment is that its might be due to cream + liquid santan. Pls advise. Thanks !!
Hi Wendy..so grateful to you for sharing this amazing recipe. I made 3 portions as per your recipe. The result is just mind blowing. I couldn't stop eating them 🤭 Wish I could send you pictures taken. Again..thank you Wendy 🙏
Hi, I dun have this kind of mould what other mould I can use? Silicone type can? How about rolling flat like how to make cookie using those cookie cutter mould? How many mm?
做这个食谱最关键就是一个字“干”，所以要提前作好准备工作。
»第一，主要炒干木薯粉，现在找到更方便的方式，用烤箱即可，无须用手不停搅拌，粉也不会到处飞。
»第二，一定要用隔夜冷却分层的椰奶油（而不是椰奶！），这样水油分离，水份含量较少。
»第三，面团浓稠度很重要，不能一次过加太多椰奶油，慢慢调至更影片一样的扁硬面团，表面不应该顺滑，跟着影片来做测试，轻易分成两半，一搓即碎。
»收藏方式：烤好彻底凉透，室温收密封容器保存一个月。要新鲜７天内吃。
»The most important thing to make this recipe is the word "dry", so make preparations in advance.
»First, drying the tapioca flour. Now found a more convenient way, just use the oven, no need to keep stirring by hand, and the flour will not fly everywhere.
»Second, be sure to use separated coconut cream (not coconut milk!) that has been chilled overnight, so that the water and cream are separated, thus lessen the water content.
»Third, the consistency of the dough is very important. Don’t add too much coconut cream at once. Slowly adjust it into relatively hard dough as shown in video. The surface should not be smooth. Follow the video to test it, easily divided into two halves, crumble when rub.
»Storage Method: After baking, let it cool thoroughly and store in airtight container at room temperature for one month. Freshest taste, eat within 7 days.
Hi粉需要放3天嗎？
Hi . Which tapioca flour you use ya . Is it tepung ubi kayu .
@@selinafoo5194 木薯粉喔 需要放3天嗎
@@lis56t 不用噢，烤好彻底放凉几个小时即可使用
@@selinafoo5194 yes
Wendy，番婆餅是我的最爱，你教的所有饼乾都好好吃，好喜欢，谢谢你。
Followed your recipe for my first attempt yesterday, and it was a success! Used a wooden mould with smaller mould volume, and produced 83 pieces from the recipe. Baked at 150°C for 20-23 mins. By the way, I added all 90g of cream still found it a tad too dry, so added 2 tsp more of cream in total. Really love the clear way you described and demonstrated the desired dough consistency, which is the key to making this cookie successfully. Thank you so much!
Yup, depends on your area's humidity ya?my country humidity quite high. So great, pls send me photos after making
Made the bangkit biscuits today. Double the recipe. I use a wooden mould n can make 85 pieces. Very nice n not too sweet. Always my favourite biscuit. Tq for the recipe.
Oh wow great, glad u like it, pls send photo after making, to my instagram/fb page messenger, links in description box
昨天，做了，一次就成功，因为Wendy 老师的讲解很明白，仔细，零失販。除了这个cookies,我也跟老师学习做了cinnamon bun, 曼煎糕，金瓜馒头，面包。。。家人都很喜欢。
这一切归工给老师的无私，细心教导。
谢谢你无私的分享。
哇，很有天分，太厉害哦。继续做了拍照来看哦，可以发来我的fb page messenger/Instagram, links in description box
我成功了 入口即化 好好吃 谢谢食谱❤
好厉害哦，做了拍照来看，继续加油尝试做其他食谱哦
我的cream有放多一些来做，除此之外都很成功，谢谢妳的分享😊
老师讲解太清楚了 很开心看到这视频 因为我很喜爱吃的年饼 一定会试做 感谢您❤
不客气噢，希望你能尝试，加油噢
Terima kasih...resep kue bangkit..sukses selalu
烤粉比抄粉方便多了，教得很详细，谢谢分享！
真的方便很多噢。做了拍照来看噢
这个kuih bangkit很好吃，我吃了一个之后还想再吃。
老师我跟着你的食谱做了凤梨酥，德国酥饼，番婆饼都很成功，尤其是凤梨酥的饼皮特香！谢谢.
哇，好厉害，做了拍照来看噢
评论区发不到照片 btw 谢谢你
第一次听这个🤣 很棒的分享 讲解太清楚了👍💯🌷
谢谢你，噢尝试做噢。
Tried & followed the receipe earlier tody, with no extra cream needed & it was a great success!!
你好，请问在烤盘撒烤过的木薯粉是为了防粘吗？如果放baking paper的话还需要撒吗？☺️
请问老师，您用什么粉洒在模上? 我的怎样都敲不出来! 我用一些先前煮熟的木薯。 是不是我的面团太湿🤔 请教老师，谢谢🙏
我会再试!
终于等到了。。我的最爱，古早味年饼!
会尝试做老师的食谱。非常感谢老师的用心🙏😍😍
是的。古早味。你尝试做噢
很喜欢妳的声音。当然步骤也很实用。
谢谢你，希望你尝试做噢
Yes, yes, finally!!👍👍👍👍 It's my favorite, will try to make.😋😋😋 Thank you very much for your sharing.😀😘🌷
Haha, finally faster try it ya
You're super talented!! 👍😀👍Besides baking, you can sing well too. I feel proud of you.👏 🎤👏🎤👏🎤 👏🌹🌹🌹
@@cimeiloo6198 oh wow u saw my singing video?haha thanks alot.. not very good at singing yet
THAT KUEH BANGKIT LOOKS SO DELICIOUS. I AM GOING TO MAKE THIS COOKIE SOON.
还是这视频做出来很香，好吃😋还是喜欢你的视频介绍到很清楚
美，赞！我当然不会错过你的视频啦！😋
谢谢你噢。尝试做噢
好漂亮的Kuih bangkit
谢谢你噢，尝试做哦
请问一下椰桨 要放下面冰箱是吗，是放 普通 冰箱 是吗，
今天做了好好吃，谢谢你的食谱
哇，厉害，做了拍照来看噢
发在那里
很高兴看到这视频。
I love your channel! You give very clear and detailed instructions and very useful cooking tips. I will be making this cookie soon, one of my favourite local cookies. Thank you for sharing.
I followed your recipe . Thanks. They are clear with lots to tips to follow or avoid. The kueh was lovely and light
Oh wow thanks for your compliment, glad u made it successfully, pls send to my instagram/fb page messenger, links in description box
感觉好好吃! 流口水了
Very good to explain very well I like, well try later
Thanks a lot , pls send photo after making
真的好吃 我的最爱
哇，好美哦，很久没吃了！😋😋
谢谢你噢。是的。童年味道，尝试做噢。
Can I use a normal plastic cutter and how long will the flour need to be cool down, sorry total cookie noob here, apologies 😅.
请问上层的椰奶油用了，剩下下层的那些可以用来做什么呢？
How to store the cookies after baking? How long can they be stored before goes bad?
👍👍👍
成功！真的入口即化😋😋😋
这个食谱彻底解除了我的家人对盒装椰浆的偏见。。。
谢谢分享🙏
不客气噢。哇，做了拍照来看，解除偏见真的吗？哈哈。开心你们喜欢
Brings memories of my mum
Baking mice
Oh wow good, hope you can try.
Baking mice???
@@iwen777 sorry not mice mean nice@
@@graceshankaradasan6947 oh I seee, lol
请问可以收藏多久？
The storage method is in the description "收藏方式"
Hai sis boleh guna tapioca starch ka ?
my 3rd attempt in 3 days and all were successful. thank you for your receipe.
这个视频拍摄到真好， 很清楚。期待您更加多的好作品
谢谢你噢。希望你尝试噢
Thank you for your recipe. Your explanation very detail, so easy to follow . Love it
@@kimchen6344 welcome, thanks alot for your trust, hope you can make and send me photo after making
Love ur channel..❤❤ instruction is clear and easy to understand..im used sago flour taste nice also...
我也是槟城人呢！新年快乐！
哇。哈哈。也祝你新年快乐
If I can't switch off fan mode, how long should I bake?
Very good
Thanks try it.
would you tell me when which cookie is melted one.tq
Xie Xie , Iwen . 🙏🍊🍎🌻🍻
Hi,
When baking kuih bangkit can i bake 2 trays together in the middle of oven?
请问1.5克的盐是怎样算出来
还有上次你教的四分之三的yeast
是怎样算出来
😅😅😅
椰浆为什么要隔夜让它油水分离 有什么原因吗 会影响口感吗
粉是不是需要等几天才可以用?
Nice recipe.. Thanks for the video...
Hello can help is tapioca flour and tapioca Starch the same?
做好了 很成功 很好吃
请问喜酒或者点心楼能吃到的锅饼你会做吗？分享下
哪款?
WOW! So delicious kuih bangkit😍😍
Thanks so much, pls try it too
I did but it’s not melt in the mouth texture. What did I do wrong?
好喜欢你的声音
今天试着做了，第一次烘焙饼干，就选了这个来做，太好吃了! 谢谢详细的影片!
请问你加完90g了还会干吗？
我加完90还会干🤨然后我就慢慢的加水下去(才成团
@@小小烘焙屋 还会干哦，所以继续加椰奶油
@@amytan6282 对,我觉得这个食谱很干,加完椰奶油(90)还是超干,不成团(然后我慢慢加水就不会很干了
哇厉害噢。做了拍照来看。
椰奶份量要根据你用的粉吸水性来判断噢，所以建议慢慢加
我做的不知道为什么会咸，加了1.5g 盐而已
If I only can buy coconut cream and not coconut cream extract like yours, is it ok?
开旋风的话，会这么样？
想看看你做杯子蛋糕
做过很多种了。th-cam.com/play/PL-z50Pxpx9Q2qrDC_vQEMM9wPfYTMwAvwhttps.html://th-cam.com/play/PL-z50Pxpx9Q2qrDC_vQEMM9wPfYTMwAvwhttps.html://th-cam.com/play/PL-z50Pxpx9Q2qrDC_vQEMM9wPfYTMwAvw.html
烤盘中途搅拌后大概还需要烤多久？？那个椰奶我可以先打开了放进碗内再放入冰箱吗？可以用黄糖打发吗(会影响吗？
影片写了，粉总共要烤1.5小时
不太建议先开，因为开了椰奶容易坏。用细纱糖较好，颜色白，口感较好。粽糖较湿里面有molasses
My favorite. Tq for sharing tips to make this cookies. To make coconut cream,can I use the real coconut without adding water to get the concentrated coconut cream instead of the packet coconut cream? Makes any difference?
This is also my favourite, now very hard to buy good cookies like this , right
You can freshly grated coconut to squeeze out the milk, place them in fridge overnight to separate n scoop out the top part cream
请问如果木薯粉先炒好大约两个星期后才用来做kuih bangkit 可以的吗？到时不知道会有油腻味吗？ 谢谢
我那天弄了怎样烤都不够干然后有点硬，多两天试你的食谱，谢谢你讲解的很详细
面团是吗？面团一定要干噢，根据自家的粉来调整椰奶。不然，烤出来不能脆的。
@@iwen777 谢谢你的回复，我会再尝试！谢谢你
@@meiyeelee4750饼硬吗？
Super. Will definitely try. Method easy to follow.
Oh wow, great, pls try it
coconut 可以换水吗？
不能
很漂亮！简单的年饼 😋
是的，简单，赶快尝试噢
Very successfully baked. Well done
哗‼️这个也是我爱吃的啊‼️👍👍👏👏这个吃了就比较不会发热😁😁😁😁现在也很少看见了，可能北马比较常见，我在新加坡和新山生活很多年了，有吃过，但很难吃😂，吃不到像北马的口味😅😅您的一看就肯定是我在北马吃的口味‼️‼️很高兴您的分享哦💖🌹🤗🤗🤗
哈哈，开心你喜欢噢。这个靠近传统味道，很香噢。尝试做吧。
@@iwen777 🤗🤗👍👍👍🌹🌹🌹🌹🌹🌹🌹🌹🌹
@@soundofheartrelaxation652 welcome try
请问一下不知道我是否可以用这个模来做其它饼干比如butter cookies? 不想用piping bag
太软的就会粘噢
thanks for sharing your experience with us but if i want to do this and don't have pandan leaves what else can i use?
My favorite biscuit, thanks for the recepi ( subtitle English)
Oh wow, great, hope you can try
@@iwen777 sure
@@wiwiksuryani6905 wow good pls send photo after making
Hi can use Icing sugar.instead of caster.sugar? Thanks
Not so recommended,as they are cornflour contains in icing sugar which will affect the smooth melt in mouth texture
Noted with thanks
Beautiful
Thanks, try it
薯粉能放纸上烤吗？班兰叶可以不用打结吗？
用烘烤纸。打结较容易取出
Very clear explanation
Thanks alot
Han
Singapore
I may I know why my dough is brown in colour not white colour
Thank you for sharing😘😘😘
Welcome, hope you can try
Wendy, 我的辙底失败硬的像石头，是否薯粉没冷透的关系，請指點，謝謝
您好 請問一下一顆大概多高多厚呢？
Hello!!! 可以 mix sago flour 和 tapioca flour 一起做吗？
我没用过sago flour噢。觉得一种tapioca flour就最像传统口味了
@@iwen777 哦哦 好的 谢谢！！
Enak ya Ce👍😋
Terima kasih, try to make ya
我上个星期烤了粉，今天尝试了。用一包santan cream,两粒蛋黄，署粉就放到老师说的texture。看着儿子吃不停，说会溶解在口中。谢谢 iwen 老师。😋😋
哇，厉害噢，做了拍照来看。我是Wendy噢
iwen baking 我放在你的FB了。这里不懂如何upload
请问你是做一份的量量还是两份，因为我看你写用2粒蛋黄。谢谢
以为一定要用新鲜椰丝挤出来的奶油才能油水分离，没想到盒装的也行~谢谢❤️
盒会方便很多，没那么快坏
好的~谢谢解答
我也是
Wa already ready for CNY , you are top Chef
Haha thanks, try it too
Why my tapioca flour become a bit brown.
tapioca flour n tapioca starch izit same?
Thank you for the video. Have made two rounds and they are good! What other cookies can I use the cookie mold for as I bought the same ones as you :)
请问为什么我做的木薯饼 吃的时候会很硬
木薯粉可以用沙谷粉代替吗？
分量一样？
你会做 macau almond cookies?
谢谢建议
@@iwen777 期待你的视频教学😊
想请教怎么做布列塔尼饼干……☺️
什么饼?有英文名字吗？
Thanks for the recep ☺️☺️
Such a easy recipe as I can easily make it on my first attempt. Just that I’m only able to make around 39 pcs instead of 60 pcs but anyhow, I’ll going to double up the ingredient and make more for cny. Thanks for sharing!
Oh wow so glad u succeed, pls send me photo after making
请问老师 细砂糖能用糖分替代吗？还有能不能加一点sago flour 就参半
用细纱糖即可，不然口感有点相差。
这个食谱不需加sago flour就已经可以做到正确的口感了，面团记得要扁干。
@@iwen777 11111111111154
为什么烤出来还是会有粉的味道，是哪里错了吗
Hi Wendy. I am planning to do double recipe as the recipe is small. Just wondering to get 180g (90gx2) do i need to buy 1 box of 500g of Kara coconut extract to obtain the "thick cream" ? coz i noticed that from some of the reviews their outcome is hard texture cookies and your comment is that its might be due to cream + liquid santan. Pls advise. Thanks !!
Hi Wendy..so grateful to you for sharing this amazing recipe. I made 3 portions as per your recipe. The result is just mind blowing. I couldn't stop eating them 🤭
Wish I could send you pictures taken.
Again..thank you Wendy 🙏
Oh wow so glad u like them, pls send photo to my instagram/ fb page messenger, links in description box
@@iwen777 I already sent my pictures to your IG 😆
如果不可以吃蛋 可以做吗 用什么代替
Hi, I dun have this kind of mould what other mould I can use? Silicone type can? How about rolling flat like how to make cookie using those cookie cutter mould? How many mm?
U can try.
Roll flat maybe abit harder as the dough is hard and crumble easily