Melt-In-Your-Mouth Thai Coconut Cookies (kanom ping)
ฝัง
- เผยแพร่เมื่อ 9 มิ.ย. 2024
- If you've never had ขนมผิง tapioca cookies before, it's a must-try experience! These little cookies have a crumbly texture similar to a meringue cookie, but as you chew they turn into a creamy coconutty goodness in your mouth! With the aroma of coconut and pandan leaves, the fun texture, and the fact that they're so tiny, I have a seriously hard time stopping myself from consuming too many of them! In fact, I just finished eating the batch I made for the video and now am craving more!
These cookies make a great edible gift as they last a long time in an airtight container, and they can be coloured to match the occasion. They're also gluten-free by nature!
JOIN US ON PATREON FOR BONUS CONTENT: / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
WRITTEN RECIPE: hot-thai-kitchen.com/kanom-ping
MY COOKBOOK: hot-thai-kitchen.com/htk-cook...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes - แนวปฏิบัติและการใช้ชีวิต
![[TH] VCT Masters Shanghai Playoffs - Grand Finals // GEN vs TH](http://i.ytimg.com/vi/HL-hhLrtctw/mqdefault.jpg)
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!
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 just made them and they look sooooooooooooooo good!!!!! Thank you so much na ka!! Your instructions are always very clear and easy to follow!!
ทั้งสวยทั้งเก่ง ชอบสำเนียงมากค่ะ ขอบคุณสำหรับสูตร จะลองทำตามนะคะ
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 loved that u made all cookie tiny in size...i loved it...
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.
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!
Already tried this today, it turned out fantastic !!
Made them today. Got them right from the first time. Love them!!!
Thanks for your recipes! I made it; tasted amazing., everyone liked them so much
Looks colourful and delicious.I'll try.
I love your recipes thanks
Wow!!!! Какая же ты красивая!!!!!!
I love these! I grew up on this in brunei!
น่าทานมากๆค่ะ ขอบคุณมากนะคะ 😋
i m going to try this recipe today .yeah yeah! thanks Pai
ohh god i love these!!!!!!!!!!
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!
True. Very additive. Cannot stop eating.
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
This cookie remind me about my childhood. I am going give it a try for my kids. Wish me luck.
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 can't believe I just saw this recipe!! I have everything to make these kamon!!
Thank you!
Those look really cute. I'd love to make these
Not a big fan of the texture myself but the taste is great.
Adam's grammar check is on point.
Looks like a winner. Off to the Asian store for a pandan leaf & tapioca starch.
Thanks!!
!! This reminds me so much of tamago boro, which I grew up eating!
I love it
I super love your accent!!!
I loveeee the way you speak 💙
ชอบกินมากค่ะ
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
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!!!
Thank you for the Gluten free recipe!!!!!! I can treat my sweet tooth :)
วันนี้ได้ลองทำกับลุกสาวพี่ สนุกสนานกันมาก สีสันน่ารัก รสชาติก้ออร่อย ทำให้หายคิดถึงเมืองไทยได้สักนิดคะ
surely gonna try this!!!😉
Baking in the oven now but already smell so good. Hope the little balls will come out right.
ตอนนี้ตีหนึ่ง หิวเลยค่ะ😂
Thanks for your sharing 🙏🙏🥰🥰
I really, reaaallyyy like Thai food❤️😍
Fantastic!
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!
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.
Definitely trying these!
.
sounds tasty
ชอบจังเลยค่ะ ได้ฝึกภาษาไปในตัว
My god. She’s BEAUTIFUL.
Oh ! It 's so cute , you too‼️❤️
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 you lovely lady for this nice cookie recipes,if we don't have pandan leaves what can replace?
ขอบคุณคะ
เป็นกำลังใจให้นะคะ คะ พี่
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?
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!
It looks excellent... can we use corn flour instead of tapioca starch?? Thank you...
Looks yummy...i will definetely try...
Can i use any brand of canned coconut milk?
😉 😅 ...got a grammar teacher there at the same time....lol.....
...love yr cookies....yummy....👍
yum yum Dear... Wow
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.
ได้ไอเดียทำขนมขายแล้ว ขอบคุณมากค่ะ^^
Tried it and it's very tasty...just like the old traditional Malaysian kuih bangkit
It looks more like Drying instead of bakeing to me but still looks fantastic will try it for sure
I tried it but was too hard to eat. But tastes like heaven
น่ากิน
I used to eat these all the time as a kid! We call them banh men duon in Vietnamese.
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!
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..
หน้าตาน่ารักกว่าหนมผิงที่เคยเจอ เข้ากับยุคสมัย ชอบๆมากๆเลย ขอบคุณค่ะ
ได้ฝึกอังกฤษไปในตัว เพราะพี่พูดเสียงชัดดีมาก ฟังง่ายด้วย
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
Can we substitute egg with egg replacer for vegan version? Will it come out the same taste?
Is it possible to use Xylitol instead of Sugar? Tnx =)
These are so good. I am not sure it would be wise for me to learn how to make them how ever. I could foresee some serious weight gain in my future if I did.
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??
Do you know how to make the pickled guava in plum syrup? I've been looking for a recipe everywhere.
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?
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 ☺
these look so delicious. I might try it myself
I have coconut cream (the ingredients are coconut milk, milk, and sugar) Can i use that?
Hi Pai, can I use corn starch instead?
Is kind of similar to kueh bangkit, just different method
Hi dear, I am making your coconut cookies now but I mistakenly purchase coconut cream extract instead. Is that okay instead of coconut milk?
I only have pandan extract (and ube extract), I'm going to try using them 🤞
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
This is so cute!!! I'm definitely give this a try!
lol on behalf of all spontaneous-grammar-correctors, my apologies :)
:D I never mind when my friend corrects my grammar. In fact, I like it because that's how I get better at speaking English. Hope that P'Pai thinks the same.
She does :)
can we use tapioca powder and pandan essence thanks
Can we colour the dough. Without food colouring and with mashed taro . PLEASE REPLY.i'll be hoping for you to reply.
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
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 ?
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
Does the potato starch work as well?
We have something similar in the PH. it's called puto seko.
Right puto seko my late mother love it.
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
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.
ไม่อบควันเทียนเหรอคะ แล้วไม่หมักแป้งเหรอคะ
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!
thanks for sharing... when cooked, how long can i store them?
in an airtight container, up to a month.
Do you plant your pandan leaf at home?