HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hi Pailin, after numerous attempts at yours and various other recipes, I was able to make some decent edible ones. Also, instead of always throwing away the bad batches, I saved the mistakes and have since blended some cookie balls (too hard to eat but no problems crushing in blender) in smoothies and it gives the drink a really nice flavor. I also found some Panda leaves in the frozen section of an Asian store so am following the recipes more accurately. I discovered it is crucial to cook the coconut milk and sugar at least 25-30 minutes to get that reduced thick syrup so no additional tapioca flour was needed. Anyways, my husband is hooked on them now and I have made several batches that he just seems to gobble up within a couple days. When I have shared them with some others, everyone loved them as well as they are not as sweet as the store bought version. Thank you for your video recipe. You have a great smile, fun personality and very pleasant voice to watch and learn from as I am a very beginner baker and had to watch it many times to get it right...but it always gives me a happy smile to listen anyways so Thank You!
I’m going to cry !!! I always remember this from my home country Mauritius but nobody ever knew what I was talking about it or what it was when I asked. Because I always remembered that texture and taste. Since I moved to Australia I never got to find it. But omgggg I think this is it. The way you explained the texture was exactly how I remember. I can’t wait to try this. Thank you so much queen
OMG! same here!! I've been looking for it a zillion times on the internet but to no avail. I am so glad to have found out what it is finally, as we used to call it simply coconut cookies back then!! I'm gonna make it right now as I have all the ingredients on hand except for the Pandan leaves. Thanks you so much Pailin!!
I made these the other day, and they turned out so cute! For those of you wondering about the egg, I omitted the egg yolk and they turned out fine. I can't say how they differ from the original as I've never had it, but they are very crunchy on the outside and chalky on the inside before melting in your mouth (maybe someone can confirm if that's what the original is like). I think probably the most important part is to try to match the consistency of Pailin's dough. Thank you for sharing this recipe!
I made these today! Turned out exactly perfect. Thank you very much. Now for advice to others...maybe don't make a double batch unless you have help! You'll be in the kitchen all day making those lil cuties. Also, I used a flat digital kitchen scale to weigh each piece of dough before forming the cookies. Kept them beautifully uniform at 5 or 6 kg each. The texture reminds me of a butter mint, the kind you used to have in a little dish at weddings or dinner parties. The final taste is that texture, of course, which may only be appealing to some people. I liked it, both the slightly chewier ones and the super crispy ones. Thank you for this fun recipe!
I am a Filippina and looking for this recipe like ours(puto seko) for days in you tube bot nobody convince me..while I found yours and tried it..believe me it's absolutely perfect like our puto seco..so delicious...taste great..remembering my childhood.thanks and your the best
I didn't have any coconut milk but I didn't want to wait to go to the store tomorrow so I mixed 1/4 cup coconut butter with 3/4 cup water--seemed to worked reasonably well! I also used a splash of vanilla (didn't have any pandan leaves). I like how they're not too sweet and I love that delicate, airy, powdery texture!
I just made this yesterday, I followed exactly step by step and they turned out hard, they smelled good and tasted very delicious but not soft at all. Even harder overnight, may I know why?
I tried this today. Not as beautiful as the picture. The taste is very coconutty.. nice! Addictive.. mine is quite dry but surprisingly no cracks.. similar to kueh bangkit but maybe this is simpler... not sure haha..
Amazingly simple and so addictive, I had a spare bag of that tapioca starch to use was great. I saw another video by someone else using mung beans gonna try too
Hi Pai Sometimes my mom add one tiny kaffir lime leaf when boiling the coconut syrup. She also use different-shape cookie cutter for presentation. And the cookies must have some cracks after baking. These fragrant cookies are totally addictive - really melts in the mouth sensation.
Hello P'Pai! Just a little factoid, kanom ping is likely of Portuguese origin (or Luso-Asian, to be more correct), which is why they're baked. Portuguese speaking people living in Thailand wanted to make their own cultural desserts, but some ingredients weren't readily available, so they supplemented flour for things like tapioca starch and marzipan for things like mung bean paste, and voila, we have a bunch of modern Thai desserts!
Was that probably why Indonesian could use either sago or tapioca flour for this same recipe(this probably the same reason in the history they pretty much trying to get the most similar flour depends on which flour available locally). Portuguese was also in Indonesia during the time of spices trade so this explanation help me understand.
If I can’t also have coconut for allergy reason could I just replaced with water and organic shortening? If so How much should I add with how much of flour? Thank you
Hi, I just try out your recipe but I only missed out to rest the dough for 30minutes. After baking this cookies only realized 🙈 but after baking, it turn out not the actual color . Is brown??? May I know what is the reason?? Yours is light and same color??? Thanks
Hi what a wonderful recipe 👍👍👏👏 One question, how long can you keep it? And what is better, a can or plastic bag? I hope, you can give me an answer 😀 ! Gabi, greetings from Germany
Not Ms. Pai but I hope my answer helps. (If you need to ask her directly, according to her words above, go to instagram, FB, or twitter) For how long -- months. But you have to figure how months for yourself. This cookie is like all baked dessert. As time goes, they became less and less crunchy. For storage -- no idea. I mean both are fine. Just choose the one with air-proof. The more the better. Hope this helps. Have a good day.
Help! I love these cookies and thought I'd try making some. It came out really hard and like rocks and not really edible. I did not have pandan leaf to put in the syrup so is that the problem and it wasnt very thick after cooking the coconut milk and sugar for 12 minutes. Also after mixing with the tapioca flour it was very liquidy so i had to add more tapioca flour several times to make it doughy. I still have some of the dough resting in fridge and wonder if there is a way to adjust to make it turn out crunchy and melt in your mouth with the left over dough.
I bought the coconut milk in milk carton. It didn’t thicken up like yours.the dough didn’t hold together well either. Then I realize the coconut milk you used is the one in the can?
Hi Pailin! So I tried making the Kanom Ping without egg and it didn't turn out so well. It turned out my dough was on the drier side and they were really hard as a rock ._. I think I'll try it with egg the next time. Oh well, it was worth to give it a try since the ingredients aren't that expensive when purchasing it all from an Asian food market xD
Can you use a different flavoring without losing the integrity of the cookie? I'm just not sure if I can find pandan leaf here because everything in Chinatown is written in Chinese...and I don't read it very well LOL Like either a natural or essence of mango?
Hi Pai, I am allergic to eggs, so I was wondering if I could substitute the egg yolk with either a flax egg or something else? I would love to make this to give out as gifts :)
Hi Pailin love all your recipes and am dying to try out the cookies. However please advise the English name for pandan leaves or explain where I can obtain the pandan leaf from. My country does not have tapioca flour - can I improvise by pulsing tapioca pearls to derive tapioca flour??
My mom is planning a cookie exchange this weekend, and this would be an awesome idea for me to try out. Plus, my cousin is gluten free, and I'm sure she would appreciate them c: I wonder how successful I'll be!
I was in the process of kneading my dough and at first it looked like it was coming together but as I was trying to incorporate the smaller crumbs to the dough mass, my dough started to crumble like a block of feta cheese. I tried spraying some water onto the dough, and it did not help much. Wondering if I've overworked the dough or did not have enough liquid initially for it to hold it all together.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Congrats on the giveaway Pai. I have deleted my Facebook as have many people these days.. So, naturally I wish there were other ways to enter. Hope you take it into consideration for the next one! Take care and happy holidays!
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
What can I add instead of egg please? Thank you
Can I use coconut which is in boxes... Not fresh coconut
Can i use regular Milk??
Can you use coconut sugar instead of regular sugar?
Yes, what can you use as an egg substitute?
Hi Pailin, after numerous attempts at yours and various other recipes, I was able to make some decent edible ones. Also, instead of always throwing away the bad batches, I saved the mistakes and have since blended some cookie balls (too hard to eat but no problems crushing in blender) in smoothies and it gives the drink a really nice flavor. I also found some Panda leaves in the frozen section of an Asian store so am following the recipes more accurately. I discovered it is crucial to cook the coconut milk and sugar at least 25-30 minutes to get that reduced thick syrup so no additional tapioca flour was needed. Anyways, my husband is hooked on them now and I have made several batches that he just seems to gobble up within a couple days. When I have shared them with some others, everyone loved them as well as they are not as sweet as the store bought version. Thank you for your video recipe. You have a great smile, fun personality and very pleasant voice to watch and learn from as I am a very beginner baker and had to watch it many times to get it right...but it always gives me a happy smile to listen anyways so Thank You!
I’m going to cry !!! I always remember this from my home country Mauritius but nobody ever knew what I was talking about it or what it was when I asked. Because I always remembered that texture and taste. Since I moved to Australia I never got to find it. But omgggg I think this is it. The way you explained the texture was exactly how I remember. I can’t wait to try this. Thank you so much queen
OMG! same here!! I've been looking for it a zillion times on the internet but to no avail. I am so glad to have found out what it is finally, as we used to call it simply coconut cookies back then!! I'm gonna make it right now as I have all the ingredients on hand except for the Pandan leaves. Thanks you so much Pailin!!
Hi Pai, I made these cookies today & they turned out perfectly like yours. The are amazing & can't stop eating now. Thank you for sharing your recipe!
I made these the other day, and they turned out so cute! For those of you wondering about the egg, I omitted the egg yolk and they turned out fine. I can't say how they differ from the original as I've never had it, but they are very crunchy on the outside and chalky on the inside before melting in your mouth (maybe someone can confirm if that's what the original is like). I think probably the most important part is to try to match the consistency of Pailin's dough. Thank you for sharing this recipe!
makgully thank you so much!!!
I made these today! Turned out exactly perfect. Thank you very much.
Now for advice to others...maybe don't make a double batch unless you have help! You'll be in the kitchen all day making those lil cuties. Also, I used a flat digital kitchen scale to weigh each piece of dough before forming the cookies. Kept them beautifully uniform at 5 or 6 kg each.
The texture reminds me of a butter mint, the kind you used to have in a little dish at weddings or dinner parties. The final taste is that texture, of course, which may only be appealing to some people. I liked it, both the slightly chewier ones and the super crispy ones. Thank you for this fun recipe!
I am a Filippina and looking for this recipe like ours(puto seko) for days in you tube bot nobody convince me..while I found yours and tried it..believe me it's absolutely perfect like our puto seco..so delicious...taste great..remembering my childhood.thanks and your the best
ทั้งสวยทั้งเก่ง ชอบสำเนียงมากค่ะ ขอบคุณสำหรับสูตร จะลองทำตามนะคะ
I didn't have any coconut milk but I didn't want to wait to go to the store tomorrow so I mixed 1/4 cup coconut butter with 3/4 cup water--seemed to worked reasonably well!
I also used a splash of vanilla (didn't have any pandan leaves). I like how they're not too sweet and I love that delicate, airy, powdery texture!
These remind me of a biscuit I used to get in brasil. I'll definitely try these out and might give some as a present to my GF friend.
I love these! I grew up on this in brunei!
วันนี้ได้ลองทำกับลุกสาวพี่ สนุกสนานกันมาก สีสันน่ารัก รสชาติก้ออร่อย ทำให้หายคิดถึงเมืองไทยได้สักนิดคะ
I've made this a few weeks ago , its so easy and was perfect. my son love it, my friends love it and I love it. thanks you.😊❣
I just made this yesterday, I followed exactly step by step and they turned out hard, they smelled good and tasted very delicious but not soft at all. Even harder overnight, may I know why?
@@stephanietan8979 did you try them again? i would guess too little water
Baking in the oven now but already smell so good. Hope the little balls will come out right.
I just made them and they look sooooooooooooooo good!!!!! Thank you so much na ka!! Your instructions are always very clear and easy to follow!!
OMG!! I need to try this! We have this in Vietnam too. I just haven't seen that much recipe on here, so glad you made this!
I tried this today. Not as beautiful as the picture. The taste is very coconutty.. nice! Addictive.. mine is quite dry but surprisingly no cracks.. similar to kueh bangkit but maybe this is simpler... not sure haha..
Looks colourful and delicious.I'll try.
Amazingly simple and so addictive, I had a spare bag of that tapioca starch to use was great. I saw another video by someone else using mung beans gonna try too
Hi Pai
Sometimes my mom add one tiny kaffir lime leaf when boiling the coconut syrup. She also use different-shape cookie cutter for presentation. And the cookies must have some cracks after baking. These fragrant cookies are totally addictive - really melts in the mouth sensation.
This cookie remind me about my childhood. I am going give it a try for my kids. Wish me luck.
Looks like a winner. Off to the Asian store for a pandan leaf & tapioca starch.
Thanks!!
Nice recipe I will try for sure. Just one question why is egg used in this recipe. Is there egg substitute I can use.
Thanks for your recipes! I made it; tasted amazing., everyone liked them so much
True. Very additive. Cannot stop eating.
i loved that u made all cookie tiny in size...i loved it...
I super love your accent!!!
Hello P'Pai! Just a little factoid, kanom ping is likely of Portuguese origin (or Luso-Asian, to be more correct), which is why they're baked. Portuguese speaking people living in Thailand wanted to make their own cultural desserts, but some ingredients weren't readily available, so they supplemented flour for things like tapioca starch and marzipan for things like mung bean paste, and voila, we have a bunch of modern Thai desserts!
Fascinating! Thanks!
Was that probably why Indonesian could use either sago or tapioca flour for this same recipe(this probably the same reason in the history they pretty much trying to get the most similar flour depends on which flour available locally). Portuguese was also in Indonesia during the time of spices trade so this explanation help me understand.
@@PailinsKitchen Pailin your recipe seems to have the best method tho, I will def need to try it soon. Thank you
Hello, Pailin. Here in Indonesia we call this cookies "kue bangket or kue rentak" it's amazing we have a similar traditional cookies.🙂
Daerah mana kak?
I have coconut cream (the ingredients are coconut milk, milk, and sugar) Can i use that?
Not a big fan of the texture myself but the taste is great.
Adam's grammar check is on point.
Thanks for your sharing 🙏🙏🥰🥰
Looks yummy...i will definetely try...
Can i use any brand of canned coconut milk?
If I can’t also have coconut for allergy reason could I just replaced with water and organic shortening? If so How much should I add with how much of flour? Thank you
I really, reaaallyyy like Thai food❤️😍
ohh god i love these!!!!!!!!!!
Already tried this today, it turned out fantastic !!
Hi, I just try out your recipe but I only missed out to rest the dough for 30minutes. After baking this cookies only realized 🙈 but after baking, it turn out not the actual color . Is brown??? May I know what is the reason?? Yours is light and same color???
Thanks
Made them today. Got them right from the first time. Love them!!!
I can't believe I just saw this recipe!! I have everything to make these kamon!!
Thank you!
Hi
what a wonderful recipe 👍👍👏👏
One question, how long can you keep it? And what is better, a can or plastic bag?
I hope, you can give me an answer 😀 !
Gabi, greetings from Germany
Not Ms. Pai but I hope my answer helps. (If you need to ask her directly, according to her words above, go to instagram, FB, or twitter) For how long -- months. But you have to figure how months for yourself. This cookie is like all baked dessert. As time goes, they became less and less crunchy. For storage -- no idea. I mean both are fine. Just choose the one with air-proof. The more the better. Hope this helps. Have a good day.
The texture of these cookies is basically the same as cotton candy if it was a cookie lol that’s the best way I can describe them.
Hi dear, I am making your coconut cookies now but I mistakenly purchase coconut cream extract instead. Is that okay instead of coconut milk?
Thanks for sharing! I made these but they turned out really hard 😟 does anyone know why?
Hi Adam here - did you follow the recipe exactly? hot-thai-kitchen.com/kanom-ping/ Cheers!
Help! I love these cookies and thought I'd try making some. It came out really hard and like rocks and not really edible. I did not have pandan leaf to put in the syrup so is that the problem and it wasnt very thick after cooking the coconut milk and sugar for 12 minutes. Also after mixing with the tapioca flour it was very liquidy so i had to add more tapioca flour several times to make it doughy. I still have some of the dough resting in fridge and wonder if there is a way to adjust to make it turn out crunchy and melt in your mouth with the left over dough.
If it is hard, its too much of the flour
It looks excellent... can we use corn flour instead of tapioca starch?? Thank you...
I only have pandan extract (and ube extract), I'm going to try using them 🤞
หน้าตาน่ารักกว่าหนมผิงที่เคยเจอ เข้ากับยุคสมัย ชอบๆมากๆเลย ขอบคุณค่ะ
ได้ฝึกอังกฤษไปในตัว เพราะพี่พูดเสียงชัดดีมาก ฟังง่ายด้วย
I bought the coconut milk in milk carton. It didn’t thicken up like yours.the dough didn’t hold together well either. Then I realize the coconut milk you used is the one in the can?
i m going to try this recipe today .yeah yeah! thanks Pai
Is kind of similar to kueh bangkit, just different method
Hi Pailin! So I tried making the Kanom Ping without egg and it didn't turn out so well. It turned out my dough was on the drier side and they were really hard as a rock ._. I think I'll try it with egg the next time. Oh well, it was worth to give it a try since the ingredients aren't that expensive when purchasing it all from an Asian food market xD
Hello, do you have to dry the tapioca first by heating it on a stove in a wok or microwaving it, or can you just use it as it is? Thx Pailin
Badzlina Lizzy You can just use it, it is used as flour (So it's aPouder).
Edwin boone ok thankyou Edwin
Can we colour the dough. Without food colouring and with mashed taro . PLEASE REPLY.i'll be hoping for you to reply.
I love your recipes thanks
ได้ไอเดียทำขนมขายแล้ว ขอบคุณมากค่ะ^^
My god. She’s BEAUTIFUL.
I love it
น่าทานมากๆค่ะ ขอบคุณมากนะคะ 😋
Wow!!!! Какая же ты красивая!!!!!!
I used to eat these all the time as a kid! We call them banh men duon in Vietnamese.
Definitely trying these!
.
A lovely treat, this looks easy enough for kids to get stuck in with a little adult help, do you think?
I am sorry . I really want to make this but i look in my cupbord i have only 160 g of Tapico strach how many Coconut milk and sugar should put in ?
Those look really cute. I'd love to make these
Tried it and it's very tasty...just like the old traditional Malaysian kuih bangkit
Hi! Please respond ASAP! Is there anything I can substitute the egg and coconut milk for? Can I use rice milk instead?
Can we substitute egg with egg replacer for vegan version? Will it come out the same taste?
Can i use rice flour or tapioka flour instead of tapioka starch as i can't find tapioka starch? Pls help me, i want to this recipe for Hari Raya. Tq.
Does the potato starch work as well?
Can you use a different flavoring without losing the integrity of the cookie? I'm just not sure if I can find pandan leaf here because everything in Chinatown is written in Chinese...and I don't read it very well LOL Like either a natural or essence of mango?
SrslyAnnoyed Yes, you can!
Is it possible to use Xylitol instead of Sugar? Tnx =)
I tried it but was too hard to eat. But tastes like heaven
I loveeee the way you speak 💙
Thanks you lovely lady for this nice cookie recipes,if we don't have pandan leaves what can replace?
No need to add yeast ? Thanks
Hi! For full details the recipe is linked below the video. Cheers! Adam
Hi Pai,
I am allergic to eggs, so I was wondering if I could substitute the egg yolk with either a flax egg or something else? I would love to make this to give out as gifts :)
did u try it? how’d it turn out if u did?
ไม่อบควันเทียนเหรอคะ แล้วไม่หมักแป้งเหรอคะ
Can you use pandan extract instead of the leaf?
If it's the real thing (and not "flavoured") sure! Cheers, Adam
Hi Pailin love all your recipes and am dying to try out the cookies. However please advise the English name for pandan leaves or explain where I can obtain the pandan leaf from. My country does not have tapioca flour - can I improvise by pulsing tapioca pearls to derive tapioca flour??
We Vietnamese have the same thing but mostly white. They're called "bánh men"
I never knew Viet and Thai cuisine have so much in common.
Kiet Pham maybe this cookies comes to VN from Thailand LOL
Kiet Pham actually it was influenced by the Portuguese cuisine.
My mom is planning a cookie exchange this weekend, and this would be an awesome idea for me to try out. Plus, my cousin is gluten free, and I'm sure she would appreciate them c: I wonder how successful I'll be!
I was in the process of kneading my dough and at first it looked like it was coming together but as I was trying to incorporate the smaller crumbs to the dough mass, my dough started to crumble like a block of feta cheese. I tried spraying some water onto the dough, and it did not help much. Wondering if I've overworked the dough or did not have enough liquid initially for it to hold it all together.
Just needed a little extra liquid. Spraying might not have been enough.
It looks more like Drying instead of bakeing to me but still looks fantastic will try it for sure
ชอบจังเลยค่ะ ได้ฝึกภาษาไปในตัว
hey i tried to make this with flax eggs and they came out really flat and hard so came out ok i think it needed to be dryer i will try again
I used coconut liquid....
And the batter is very liquidy idk what to do
Hi Adam here and the recipe calls for coconut milk ... see hot-thai-kitchen.com/kanom-ping/ Cheers and good luck! Adam
What can I substitute with pandan leaves?
She said vanilla extract
Hi what can I replace eggs yolk withbplzzz
Recipe called for coconut milk. Will there be a difference if using coconut cream?
You probably won't have to reduce it as long but it'll work fine I think.
Will it taste nice without the egg yolk
!! This reminds me so much of tamago boro, which I grew up eating!
Oh my, you are my saviour!! Having to be GF I am very limited in many ways, so I can't wait to try those beauties 💕 They look like macaroons ☺
can I make without egg
For vegetarian/vegan what can eggs be replaced with ???
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Congrats on the giveaway Pai. I have deleted my Facebook as have many people these days.. So, naturally I wish there were other ways to enter. Hope you take it into consideration for the next one! Take care and happy holidays!
ขอบคุณคะ
Hi can i make it without eggs
We have something similar in the PH. it's called puto seko.
Right puto seko my late mother love it.