Kuih Bangkit Cair di Mulut | Kueh Bangkit Melt in Mouth | 番婆餅 | 入口融化“番婆饼” 食谱| 新年饼
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- Опубліковано 16 жов 2024
- Kuih Bangkit Cair di Mulut
Tips Penting
1. Guna Tepung Sagu dan bukan Tepung Ubi Kayu. Tepung Sagu membuatkan kuih bangkit anda cair dimulut. Memang ramai yang guna tepung ubi kayu tetapi dari pengalaman saya, Tepung Sagu benar benar membuat kan kuih bangkit cair di mulut.
2. MESTI goreng tepung dahulu sebab kita mahu tepung jadi kering betul. Gooreng dalam 20 minit dan biar dia betul betul sejuk. Ingat, guna 500 g tepung untuk goreng sebab tepung akan jadi kurang berat. Timbang selepas goreng dan ambil 400g sahaja.
3. Kuih bangkit MESTI guna Krim Santan dan BUKAN Santan Perah. Beli santan krim kotak untuk kuih ini. Orang dulu dulu masak santan bagi air naik dengan api yang perlahan (tinggal separuh) dan baru guna santan.
4. Bakar pada suhu 160 selama 28 ke 30 minit.
5. Jika anda perlu tambak krim santan, tambah dalam beberapa titik saja - sedikit sedikit
6. Semua diatas adalah untuk memastikan kandungan air didalam kuih ini ditahap minima. Baru Kuih bangkit and jadi ringan, rapuh dan betul betul cair di mulut.
7. InsyaAllah, kuih ini betul betul cair dimulut!!!!
Bahan bahan
500 g Tepung Sagu (tetapi ambil 400 g sahaja selepas goreng)
140 g Krim Santan
2 biji Kuning Telur sahaja
150 g Gula Halus
½ sudu kecil Garam
3 helai daun Pandan
Kuih Bangkit Melt in Your Mouth
Important Tips
1. Use Sago Flour and not Tapioca Flour. Sago flour truly makes Kuih Bangkit melt in your mouth. Yes, many recepies call for Tapioca Flour with uniques techniques like keeping the fry flour for 7 days! I have done both types, but from my experience of making Kuih Bangkit, Sago Flour is the best as it truly makes the Kuih Bangkit melts in you mouth.
2. You must fry the Sago flour for 20 minutes so that the flour becomes lighter and dry. It will be lesser in volume after that. So fry 500g and after done frying, we only use 400g. Measure the flour properly.
3. You MUST use coconut cream and NOT coconut milk. Buy the boxed coconut cream. In old days, we use to simmer the coconut milk and reduce it to half and than only we use the santan.
4. Kuih Bangkit must be baked at 160 c for 28-30 minutes.
5. If you need to add more coconut, add in volume of few drops only.
6. All of the above is to make sure that your Kuih Bangkit becames light, crispy and TRULY MELTS in your mouth.
7. This recipe is … MELT IN YOUR MOUTH Kuih Bangkit!
Ingredients
500 g Sago Flour (But use 400g only after frying)
140 g Coconut Cream
2 Yolks only
150 g Powdered Sugar
½ tea spoon salt
3 Pandan Leaves
番婆餅 -入口融化（Kuih Bangkit）
重要提示
1.必須用西米粉而不是木薯粉。西米粉真正使番婆餅入口融化。許多食譜技巧都使用木薯粉來製作，例如將炒粉保持7天！這兩種材料我都用過，但是以我製作番婆餅的經驗來看，西米粉是最好的材料，因為它確實使番婆餅入口融化。
2.將500克西米粉炒20分鐘（炒到斑斕葉乾為止）。然後西米粉重量量會變少。炒完後我們只須用400克。
3.您必須使用椰子奶油而不是椰子奶。購買盒裝椰子奶油。
4.如果您需要添加更多的椰奶油，添加幾滴即可。
5.番婆餅必須在160攝氏度下烘烤28-30分鐘。
6.以上所有都是為了確保您的番婆餅變得輕，酥脆和真正入口融化。
7.這個食譜是……入口融化的番婆餅！
食谱配料
500克 西米粉（只用炒完後的400克）
140克 椰子奶油
2個 蛋黃
150克 糖粉
½茶 匙鹽
3片 斑斕葉
Cookies Collection: • Biskut Kacang Pea | Gr...
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Memang menjadi guna Resepi ni..tq
Alhamdulillah … selamat hari raya 🌙
I used AA egg yolks. Added all 140g coconut cream then realised I should have added only half! I ended up using all the sago flour and using raw tapioca flour for dusting. I exposed the dough for a bit to dry it as it was still very soft. I used a more flour for dusting so the dough wouldn't stick to the mould. Turned out the bangkit still melts in the mouth, what a pleasant surprise!
I am eternally grateful to you for this recipe and all the tips ❤.
140g is about right as per my calculations… and I am so happy that you DID it !!!! Well Done 👍
@@penangsarakitchen9891 I am sure 140g is just right for A grade eggs. I used AA eggs since that's what is available in my fridge at the moment. My mum is so happy with the bangkit. Thank you again!
Tried this recipe last year, but made only 1 batch, not enough.
This year we made 5x the portion and it was SOOOOO gooooood!! Really love your video, very good tip and results are great!
Not too sweet, crumbly, melt in your mouth, and easier than the tapioca flour recipe we used to use. Thanks again!
Oh that is wonderful…. Now try my dragon ball tarts …. I love that too !
Kuih bangkit, kuih nostalgia, sangat membahagiakan🥰, tak pernah jemu memakannya🤤🤤🤤
Ya memang betul 😃
Enak sih
Patutlah saya buat tak pecah dilidah kalau dimakan. Thanks for your recipe. Salam dari Tembilahan Riau
Iya, kena guna tepung sago atau rumbia dan baru pecah dilidah. You are most welcome 🙏
My favourite cookies. Kueh bangkit. Remind me of the late my grandma.
True 😃 this cookies remind us of the yesteryears ….
Asli langsung coba hasilnya lumer di mulut...trims sara's kichen
Enak ye !!! Makasih
Resepi nostalgia, especially during Raya always helping my late grandmother to bake....miss old days
Ya memang teringat zaman 70s bila nak raya. Miss those good ole days with my grandma too …
Biasanya kalau lebaran di tempatku pasti buat kue ini...enak banget ni kuenya👍
Iya enak banget kue ini …. Cuba in ye
dah buat,memang cair dimulut.terima kasih utk resepi.2 hari jee balang dah clear,tukang buat dapat makan 3 ketul je
Alhamdullilah.... gembira saya dengar ... Cuba tart gulung saya tau InsyaAllah sedap juga ....
P
@@penangsarakitchen9891 saya cari tart gulung cik Sara, tak jumpa pun?
Terima kasih berkongsi resepi ni dan cara2 membuatnya,jelas gebunya tu,raya ni akak nk buat...nk bg mak akak rasa,orang tua tua suka sangat ni
Buat InsyaAllah.... nanti contact saya dekat nak raya !
很好的食谱第一次挑战成功了，入口就化了❤️感恩
谢谢， 我也高兴听到你成功把饼干弄出来。 🙏🙏🙏
Saya sudahcoba lembut sekali thank you
Terimakasih!!!!
Cantik hasilnya .. nk cuba lepasni
Cuba … InsyaAllah sedap 👍
I just did it and wowww it melts in the mouth!!! Thank you so much for this recipe ❤️ Sedap!
Yes that is so fantastic !!!! Glad that you like it !!!
Y
This is an excellent channel. TQ for your sharing and great work...
Ohhh you are so kind ! Thank you so much for the encouragement 😊
salam kenal...alhamdulillah...saya akhirnya dapatkan resep yg mantap...trimakasih amal jariahnya
Salam dan Alhamdullilah!!!
Thank you for this awesome recipe. The kueh bangkit really melts in my mouth. My family truly enjoys them
Ohhh I am so glad that you did it successfully and you family enjoys it! Congratulations 🎊🍾🎈
harus d cuba resip ini..
Iya … harus 😃
Tkasih byk2.
Moga anda bahagia.
Jenuh Cari.
Buat tau InsyaAllah jadi dan ramai dah cuba. Pakai tepung sagu sebab memang InsyaAllah cair dimulut.
Resepi terbaik. Senang nak buat.
Makasih banyak
Saya dah cuba resepi ini. Tp utk sukatan santan 140g. Doh saya jd agak lembik. So saya tambah tepung lebih utk dptkan doh yg sesuai. Utk bancuhan yg kali kedua saya isi santan bertahap, dan santan ada lebih byk.
Tak sepatutnya jadi begitu sebab dah terlalu ramai orang cuba resepi ini (sila lihat komen komen dlm ni) santan sepatutnya dlm 130-140 saja. Sukatan dia memang InsyaAllah tepat - santan dlm 130-140 g kalau margin of error untuk tepung dlm 5%. Ratio tepung dan cecair (termasuk telur kuning) untuk resepi ini tak memungkinkan dia jadi terlalu lembik atau terlalu keras. Awak ada tersilap sukat tak?
Hi! 👋😃 Saya baru shj recipe ni! Enak dan harum semerbak dapur dibuatnya.. Saya bakar dlm 15 min and cair d mlut.. Klu lbih masa, ia akn lebih crispy! Thanks for the recipe ❤️
Terimakasih kerana mencuba … Alhamdullilah!!!
Klu makan kue bangkit teringat semua klg besarku di medan
Memang enak kue ini 😊
Saya baru beli kat hentian R&R sedap sekali...dah lama teringin nak makan☺️
Raya ni boleh buat ! 😃
Makasih resep kue keringnya yg cantik n lumer di mulut...👍👍👍
Terimakasih kembali Ibu
kue ini ud sejak zaman nenek datok saya d daerah bangka belitung namanya kue RINTAK
Ohhhh gitu. Iya memang terkenal di Indonesia!!!
Mantul ni mau d coba👍
Cuba ye InsyaAllah sedap
Alhamdulillah
Terima kasih share resipi...
Syukur Alhamdullilah 😊
kueh zaman dlu2 mmg sdp..
bngkit sagu kgmran sy sampu kini..👍👍👍💝💝💝
Memang betul !’nn
Thank you so much for the awesome recipe!! I followed every steps and omg it really melts in my mouth! The sago flour is the secret! I hv never done such a nice kuih bangkit before!! Fantastic!
Ohhhhh I am so happy ! You are indeed good at cooking as you can easily follow my steps! Congratulations 🎉
Mantap,, bsok saya bikin yg seperti ini kk,mksh resepnya kk😊
Makasih kembali 😃
tepung sagu tu...depan bungkus tulis tepong sagu ke apa
org bangka pintar bikin
Iya betul !
Saya tengah buat biskut ni.. Nak menyempat rasa masa berbuka nanti... Rupanya biskut ni mengembang 😅😅😅😅.. Sekali dia merapat.. Ambek kau... Hahaha.. 2nd trip ni boleh buat jauh sikit...
Nanyi saya komen balik rasa biskut ni... Thank you..
Sat gi update saya tau .... InsyaAllah dia cair dimulut .... update saya tau !!!!
Perfect 👍.. Syedap....recommended..,
Alhamdullilah!!!!!!!! Suka saya !!!!
Sis tepong sagu boleh ganti dengan tepong lain ka... N teloq grade apa
Wahh so relaxing to watch you make those cookies 🥺 Thank you for sharing 🌱 New Sub ! 🙌☺️
Ohhhh thank you so much 😊
@@penangsarakitchen9891 i
剛烤好，很鬆軟，很好吃😋，謝謝您的食譜。但是我想問為什麼我做的底部是凹陷進去的？ 我是哪裡做錯了嗎？ 😅
凹陷或有洞？如果下面有洞，通常是热量太高
@@penangsarakitchen9891 哦😦。。。。好的，下次會注意溫度，謝謝您的回覆 🙏，我會再接再厲的 💪
不客气，保重 😊
Kuih bangkit..mmg sgt sedap yg jenis cair dimulut😋😋😋
InsyaAllah yang ini memang cair dimulut. Guna Tepung sagu ok 👌
Tqvm for sharing the recipe....marvellous..👍👍👍👍
Ohhhh you are most welcome 🙏
Hi Sara
I truly appreciate your prompt reply.
As I am very green pertaining to baking cookies, I hope you will be patient with my dumb question.
I bought an oven in order to bake cookies & cake (time permitting) for CNY. It has "fan mode" i.e. can switch it off.
When baking Kueh Bangkit, we switch off the fan right?
Thank you.
Ok now … if you want your cookies to be dry like bangkit … on the fan. But when you bake cakes and need to retain the moist, off the fan! At the same time, in baking cookies, the fan helps to distribute the heat evenly! Got it?
Sedap tu
InsyaAllah sedap
Hi Sara
Do u have other cookies videos that are as tasty as Kueh Bangkit &/or melt in the mouth cookies?
Thank you.
Oh yes, look at my dragon ball tart and also peanuts cookies !!! They are good !
Bagus banget
Makasih!!!!
Sangat kembang tak bila guna tepung sagu?
Dia akan bangkit 1 kali ganda ke atas dan 1/2 kali ganda melebar
Tq for resepi.. sis untuk tepung sagu boleh tak di ganti dengan tepung ubi kayu atau tapioka?
Boleh tapi tak sesedap tepung sagu. Tepung sagu benar benar buat kueh bangkit cair di mulut. Cuba beli tepung sagu online.
@@penangsarakitchen9891 o gitu.. ok tq bnyk² utk ilmu nya sis 😍😍🙏🏽
@@torina4717 sama sama :)
Can you share the recipe in cup measurement, I really want to bake this but i do not have digital scale.
Oh my !!! How ha ? Nanti let me figure it out how to put it in cups. Not hard actually. I go and measure it first, later you contact me back
Thank you so much for the fantastic recipe. One word : fabulous 😊.
However... May I seek for advice, why my biscuit tends to crack? Overbeat the eggs with sugar or insufficient coconut milk?
Now, if crack too much means not enough coconut cream. Remember to use coconut cream and not coconut milk.
hai sara, sara pakai telur gred ape ye? is it possible tend to kacau the actual konsistensi later?
Hi … saya pakai grade b actually and you may try.
Appreciate sara respon QnA🙇🏻♀️
hai kalau sy nk buat kuih bangkit cheese menggunakan resepi sis just perlu tambahkan cheddar cheese ke?
Ya cuma tabur diatas sebelum bakar 😊
@@penangsarakitchen9891 terima kasih sudi berkongsi resepi sis semoga dimurahkan rezeki 😊
hi! coconut cream yang dalam video tu brand apa dengan biscuit cutter tu beli mana ya?
Itu brand Kara dan cutter tu saya beli di kedai baker dan dekat Bake With Yen pun ada.
Hi, there are 4 levels in my big oven.
Can i bake 2 trays at the same time by placing them in the mid section i.e. level 2 & 3?
Thank you.
Go a head and do it no problem but rotate the tray right half time !!! That is how bakers do !
Bgaimana puan jk guna tepung jagung agak halus jg. Blh ganti dgn tpg Sagu. Reply ye ! Sebb Xsabar nk buat
Tepung jagung saja tak boleh dan kena campur ngan tepung ubi kayu. Tapi bagi saya, tepung sagu yang palinggggg baik sebab betul betul cair dimulut dan kuih bangkit ringan, cuba cari juga tepung sagu.
If kept in air tight container after frying sago flour. How long can flour last in container before we use?
My advise : for sago flour best is within 24 hours. But for Tapioca flour is different.
Wow bagusss banget 👍😍
Makasih!!!!
请问椰子奶油需防冰箱隔夜给它油水分离后，只取油部分用？还是直接晃均匀后就直接可用？
摇匀后直接从盒子里取出使用即可
Wadi beharik 🍩
Makasih
Hallo kakak,salam kenal, saya mw nanyak kalau 1 kg tepung nya kuning telurnya 4 aja, dan santannya 300 gram cukup
Iya boleh juga begitu
Masih aman kan kakak, enak dan renyah kan kak
Tepung sagu brand apa ye ?
Ade Jual d kedai bakeri ker ? Tq
Dia just bungkus biasa saja tak ada brand. Cari kat kedai bakery InsyaAllah ada
这食谱太好吃了，入口即化。。第一次就成功了
太棒了。 恭喜恭喜👍
超赞的食谱，入口即化👍
是的👍 的确是！ 谢谢🙏
is 140g or 140ml of coconut cream?
It is the same … 140ml is 140 gram! ml convert to gram always the same
Hi sis, I wonder how long it lasts before go bad especially the recipe use coconut milk
Honestly, if baked properly…. One month also can. Up to 3 weeks is no problem at all
Wah sedap
Terimakasih!!!
Nak tanya kalau guna resepi ni tapi tambah parmesan cheese boleh? Utk jadikan bangkit cheese?
Nasihat saya, kalau tambah parmesan, kena tambah santan juga sebab parmesan adalah bahan kering. Jadi, bagi balance. Satu lagi, bangkit cheese juga guna cream cheese jadi kena pandai imbang tepung juga. Penting sekali, pakai tepung sagu.
Wow! I really must try this and let my mom taste. Thank you bro 👌🏼
Try tau and you pakai tepung sagu tau InsyaAllah sedap
@@penangsarakitchen9891 tepung sagu memang ada jual di supermarket ka? Tak penah perasan pasai tak cari kot. Nanti I cari. Nak surprise my mom 😜
Kalau you tak jumpa tepung sagu, I will post to you one pack!
@@penangsarakitchen9891 wow special ni 😜
Yummy.. Tq for sharing.. 😘
You are most welcome 🙏
Krim santan tu santan kotak ke?
Ya betul … beli Kara
Klu xda tepung sagu blh ke guna tepung lain sini swiss xda tepung sagu tu
Cuba ganti dengan arrowroot flour, kalau tak ada juga, guna tepung ubi kayu campur corn flour half and half. Walau pun the substitute not that melt in the mouth but cuba juga.
Boleh pkai Castor sugar ke atau wajib pakai icing sugar?
Bagi saya memamg kena gula kisar atau icing sebab takut biskut berbiji sebab gula tak larut …. Saya tak pernah lagi guna castor untuk ini. Mungkin juga boleh sebab gula tu kita hand mixer sepatutnya tak ada masaalah …. Atau just kisar gula castor sikit dan guna. InsyaAllah boleh saya rasa….. satu soalan yang sangat baik ….
@@penangsarakitchen9891 up video kuih bangkit oreo please 🙏🏼
@@QuillingLover ok one day I will do !
Bunda..ada yg versi bangkit keju ga yaa
Gi mana … yang ditabur keju diatas atau yang dimasuki keju cream didalam?
Yg rasa keju bunda..sepertinya di adonan di campur keju n di tabur keju atasnya
Hi good day, is refined sago starch same as sago flour?
Yes you can use sago starch too 😃
Hi, As I cannot find Sago Flour, can i use Tapioca Flour?
Arghhh … it wont melt in the mouth like Sago flour. Try buy online sago flour
Can I use dried sago ball blend into sago flour? Here no sago flour but dried sago balls.
I worried that it doesn’t work. Can you find arrowroot flour? That is the best substitute.
Hi, can I fry the sago in advance? Thank u
My advise is no. I normally do the sane day. I had once fry and keep for 2 days and my bangkit become flaky on top. But same day one no problem! Maybe that works with tapioca flour but not with sago flour.
@@penangsarakitchen9891 thank u
This recipe gives how many pieces.
Honestly…. Depends on what mould or cookies cutter you use. On average easily 50-70
@@penangsarakitchen9891 Tq. Tried and turned out as others commented - melt in the mouth. However the pandan leaves I used didn’t give the aroma so it was not wangi. Anyway I still liked it.
Sis..boleh ke tepung sagu tu sy panaskan dalam oven sahaja?
Boleh tapi saya selalu nasihat kan supaya goreng. Baru tepung dapat masak dengan sekata dan kita boleh kawal tepung dengan mudah.
Kuih tradisional yg paling di gemari zaman kanak-kanak di semua musim Perayaan spt Hari Raya Aidilfitri ,Kong Xi Fa Chai dan Depavali. Sekarang ada di jual di Pasaraya / Kedai Runcit tetapi kurang Sedap dan keras.
Cuba yang ini InsyaAllah cair dimulut bila kita guna tepung sagu. Terimakasih Banyak ....
Saya nk tnye klau guna kn telur gred B blh
Boleh…
Alhamdulillah.. terima kasih kongsi resipi.. blh cb ni...
InsyaAllah sedap ramai dah cuba :)
Untuk kuning telur tu guna gred apa ya?
Guna gred A ok
TQ ye ☺️
Hi nak Tanya..guna castor atau icing sugar ye?
Guna gula pasir tapi blend sampai halus.
Tq Cik Sara..saya dah buat , memang sedap
这食谱好棒👌谢谢分享😋😋😋
Thank you so much ... 谢谢
Hi. Thank you for this recipe. I tried baking it and it really melts in the mouth. However, I would like to check with you why my cookies tend to break easily. What should I do so they don’t break easily but still melt in the mouth?
Also, I added a bit more flour (20g) than your proportions as my mixture was a bit less dry than yours after adding the coconut cream. Not sure if it’s because I added the coconut cream a lot each time instead of by drops. Is there a possibility we don’t have to use all the coconut cream in the recipe if we already get the texture in your video? Or do you think my sago flour is still not fried enough?
Sorry for the long questions. Thank you once again.
Hi, ok if your cookies breaks easily it is because it is too dry. Maybe this happened when you add another 20g of flour. So you are right that you may had add to much coconut cream in the first place. Add bit by bit the coconut cream and that is how you control the dough.
Klu tepung yang sudah dsangrai dan di simpan esok hari baru d pakai bisa gak sis
Boleh juga gitu tapi sebaikny cuma sejukkan 2 jam
Maaf . soalnya hri ini gak terkejar . terima kasih penjelasannya .
Menjadi sis Kuehny terima kasih resepny
For the coconut cream, do we need to put in the fridge to separate the cream and water?
If you are using canned one yes you have to overnite and scoop the top. But if you use box one like Kara brand, no need.
Cik.. Gula halus tu cik pakai gula yg dikisar atau gula aising
Gula yang dikisar tau ...
@@penangsarakitchen9891 baik.. Terima kasih ❤️
@@rubiyatulshima9453 sama sama :)
Santan tu brand apa sis? And boleh tros guna ke santan tu tanpa biarkan semalaman dlm frige?
Dia bukan santan tapi krim kelapa brand Kara. Ingat, jangan guna santan tapi cari krim kelapa kotak. Dia tulis Ekstrak Krim Kelapa. Ingat tau bukan santan pekat, tak sama.
@@penangsarakitchen9891 santan krim kara ni boleh trus guna ke ? Atau kena biarkan dalam peti ais dulu
@Tasha Shaharizal boleh terus guna. Jangan simpan dlm peti sejuk.
@@penangsarakitchen9891 Thank you menjadi 😍💞💞
@@tashashaharizal8336 Alhamdullilah!!!!
Oh tekan dalam cetak macamtu...Kena cari tepung sagu di kedai batang kek ni.
Ya InsyaAllah ada kat kedai barang kek.
Hai, saya dah sangai tepung tu, tapi kenapa lps 45 minit tepung masih berat? Saya masak terlampau lama ke? Atau masalah tepung?
Bila sangai, tepung mesti senang ditolak dengan sudit dan itu tandanya tepung dah kering. Bila tolak dlm kuali dia jadi ringan dan tak berat dah
@@penangsarakitchen9891 Saya terlajak sangai, lepas sangai timbang tinggal 400g lebih. Resepi ni mmg sedap, nnti saya nak buat lagi, terima kasih utk resepi❤
Apa tepung sagu goreng ya?
Ya mesti mau digoreng tepungnya ...
Masallah dik sini susah nk cari tpung sagu
Kak cuba online InsyaAllah ada. Atau saya selalu cari kat kedai jual bahan bahan buat kek macam bake with yen.
@@penangsarakitchen9891 nti akk cuba cari
Hi can I ask for oven u using upper and lower heat or only lower heat? Thank you in advance 😊
Use both upper and lower !!!!
Taruh warna merah tu selepas kuih d bakar atau sebelum d bakar ?
Taruh selepas dibakar tau ! 😊
@@penangsarakitchen9891
Owh....
Trimakasih
@@hayunahayuna7282 sama sama ! Ramai dah buat tau dan they are happy
@@penangsarakitchen9891
Trimkasih memang saye cari ni resipi,,dah penat macam nak surender je buat kuih ni,,alhamdulillah dah nak surender ter jumpa pla resipi puan yg clear ter tera cara" nye. ❤
@@hayunahayuna7282 InsyaAllah buat tau sebab ramai dah buat dan jadi !
Pagi kak, boleh saya bertanya. Ini kue manis banget, atau sedang.
Sederhana aja tapi boleh kurang kan ke 130 dan masih enak
Terima kasih info nya kak
Where can I buy sago flour?
Please advise!
Go to bakers shop like bake with yen ! Normal shop and supermarket don’t have. Another way is buy online.
My favourite
Try this ok ... many had tried and successful! They love it ... try one day ok !
这个食谱真的很不错哦，经过2次失败的我（都是用木薯粉）本想放弃的，就是这个食谱特别是用沙谷粉做的，我又有了动力再尝试一次没想到一次就成功了，太棒👍🏻了真心推荐大家尝试做哦绝对不会后悔的🤟🤟🤟
恭喜你终于可以成功做出美味的番婆饼👍👍👍
我们还有其他美味饼干的食谱视频教导，有空可以去看看。 再不明白的可以在comment里留言，我们会尽量回答。
Sago flour is corn flour?
Resepi ni blh guna utk bangkit kelapa?
Bangkit kelapa atau biskut bulan sabit? Dia guna tepung gandum dik dan baking powder. Emmmm bagi saya, tak sama dik.
Oo..hehe..ingatkan blh guna,just tambah kelapa 😅
I had fried d flour till pandan leaves dried, then spread on a thick food plastic sheet.. But found d flour become moisture.. So how to make d flour dried n fluffy again?
Sieves the flour 2 times and it will be fluffy again. Remember, don’t over fry flour. As soon as the flour becomes light, off the flame. Never use high flame
@@penangsarakitchen9891
I had sieved twice after fried.. N b4 fried I dried it under d sun for few days.. Today I put under d sun again still looks moisture.. Feel so sad..
Anyway thanks for d advice
After fried d flour, should sieve after cool down or ihot mmediately from d pan? I sieved immediately after turn off d flame
kak,,bise tak kl santan kite ganti dengan susu SKM??
Tak boleh. Kena guna krim santan juga tau
Yummy cookies, looks superbb👌👌
Ohhh thank you so much!