CNY 2024 Must Have - How to make Melt-in-the Mouth Kueh Bangkit

[@assuntakoay2035]

Keep up your good work Without people like you Traditional cakes get forgotten

[@ShiokmanEddie]

Thank you so much for your kind words 🙏😊

[@rafidahmorni9038]

I hve tried this before .nice & crunchy.melt in mouth.nice recipe to keep

[@ShiokmanEddie]

Thank you so much for your kind feedback 🙏😊

[@maylim1955]

Thank u Eddie... I followed yr recipe and I have baked the melt in the mouth kuey bangkit for the first time. Thanks again.

[@ShiokmanEddie]

You're very welcome May. Thanks for your feedback.

[@trs1724]

Thank you for the recipe and clear method. Already made 2 batches with your guidance. I reduced to a third of your recipe using one egg yolk and I also reduced the sugar, the flavour and texture is amazing! The whole kitchen is so fragrant and the cookies taste so good! I feel I finally found the right recipe that I have been looking for! By the way this is the first time I dare to try making kbk. Your videos gave me the courage hahaha. Thank you and all the best to you.

[@ShiokmanEddie]

Thank you so much for your feedback. Happy to know that it turned well for you. Happy CNY

[@adrianaabubakar3359]

Insyaallah2, will try this recipe. It is for my mom. She loves making them when I was small. But, most of the time failed. The kuih bangkit became hard. Maybe she didn't have the correct recipe and the exact amount, also the technique of making them at that time. Hopefully, Mak will enjoy your kuih bangkit. Thank you. Wish me luck.

[@ShiokmanEddie]

Thank you and all the best

[@elizabethlim138]

You sold me on this kueh bangkit, Eddie....I'm going to try it out. As always, I simply love the way you make all the kueh-kueh. So gently and with lots of love! Watching your video itself is a joy!

[@ShiokmanEddie]

Elizabeth Lim Thank you so much for your kind words and support 😊 please do let me know how yours turn out.

[@moltenvanilla]

Amazinggg. Lovely

[@ShiokmanEddie]

Thank you very much

[@michellelim5774]

Thank you so much Eddie. I used your recipe and my daughter loves the kueh bangkit.

[@ShiokmanEddie]

Thank you so much for your feedback. 🙏 Happy to hear that your daughter loves it. 😊

[@lindawangyc]

Eddie, I love all your recipes. Tnank you

[@ShiokmanEddie]

You're most welcome and thank you

[@maylim1955]

Hi Eddie, 160 c with fan? Or up and lower heat? I have got the sago flour and going to try it soon.

[@ShiokmanEddie]

No fan and both up and lower heat

[@anekagnesagnes3138]

Tried before and it’s so so good

[@ShiokmanEddie]

Thank you very much for your feedback 🙏

[@nusrehc]

Thanks for sharing this recipe. May I ask if I use arrowroot flour, will it be the same measurement as sago flour?

[@ShiokmanEddie]

I'm sorry, I'm not sure as I've not use arrowroot flour for this recipe

[@elizabethlim138]

Hi Eddie, how r u? I thought I left a comment a week ago but am not seeing it now. Your recipe is a keeper. Truly old school and MITM! Wish I can post photos of mine here but seems cannot do so. I made it 5 petals with a kepit in the centre of the petal, like a plum blossom - the way it used to be! Thanks again. I've shared your recipe with friends who yearn for the old school MITM feel of kueh bangkit!

[@ShiokmanEddie]

+Elizabeth Lim Hi, I'm well thanks. Oh I didn't see your comment too. Your description of your kueh bangkit sounds very nice. You can also post your photos on my Facebook Page: bit.ly/2hXsg7m Would love to see your creations. Thanks for sharing 😊

[@siewmeywong]

Hi Eddie, thank you very much for all your videos. Love them!! Eddie, do you have a method where grated coconut is added to give the cookies more texture. I know of someone who did it but didn't share method. Thanks in advance. 😊

[@ShiokmanEddie]

I'm so sorry, I don't have a recipe for that method

[@tracyk9174]

Hi Eddie it’s regarding your kuey salat ,I made your recipe using fresh coconut but just wondering can I also use Heng guan coconut milk too to make it too?

[@ShiokmanEddie]

Yes Tracy K you can, I've used before and it turned out fine

[@elizabethlim138]

Green hangout will be interesting though! I'll be using the clear one...LOL

[@paulinewqi]

Enjoy watching your videos... Thanks for sharing....

[@ShiokmanEddie]

Thank you so much and you're most welcome 😊

[@TfyPrime]

Hi Eddie, I'd love to try these out! Where can you get the pincers/tweezers from (and what are they called)?

[@ShiokmanEddie]

I'm not sure as these were handed down to me from my mother. Sorry.

[@alinaaisha8190]

Tq for sharing this lovely kueh bangkit my fav too😋

[@ShiokmanEddie]

You're most welcome 😊

[@rynho1369]

Hi, I made this yesterday and it turned out really fragrant and melt in the mouth except it got a little drier in the mouth if I made it with a bigger mould size. I reduced the sugar amount by 30%, is this the cause of the dry texture? What could be the reason otherwise? Still, i love this recipe of yours! Thank you🙂

[@ShiokmanEddie]

Thank you for your feedback. I'm not sure if the lessen sugar causes the drier effect for bigger moulds. 1st time hearing this.

[@kimneoc]

Hi Eddie. Can we bake the sago flour instead?

[@ShiokmanEddie]

Yes it's possible but I'm not sure what is the best temp. You may want to check other KZbin videos for this.

[@dorothytan7092]

Thank you Eddie for the recipe. Kueh Bangkit is my favourite . Will definitely try making them . Many thanks :D dorothy

[@ShiokmanEddie]

You're most welcome Dorothy 😊

[@teddina]

Hi May I ask if you use fresh coconut cream or packet ?

[@ShiokmanEddie]

If you can get fresh will be better, if not packet will do

[@MyAngelwhite]

Hi Eddie, Will it make any different in using fine sugar instead of icing sugar?

[@ShiokmanEddie]

It will affect the texture of the cookies. Fine sugar gives the cookies a sandier texture and a bit more crunch. Whereas icing sugar will give a fuller mouth feel and a softer texture. It has more of a stick to the roof of your mouth and a softer texture.

[@MyAngelwhite]

Thanks Eddie

[@see8161]

What brand of coconut cream you used? If I am using fresh coconut, is cream of one coconut enough?

[@ShiokmanEddie]

+SF Yeow I used Heng Guan brand which is 200 ml per packet. For the recipe you need 400 ml coconut cream, I think you need more than one fresh coconut.

[@see8161]

Thank you

[@ShiokmanEddie]

+SF Yeow you're welcome

[@lilyteh9249]

How much coconut milk to add?

[@lindawangyc]

Eddie Thanks for the recipe 👍👍👍

[@ShiokmanEddie]

You're most welcome Linda

[@annching2957]

Hi Eddie, I didn’t have enough of the tapioca flour (400 gm) so I cut the ingredients by half. Color and Taste came out good but it was hard!!! What caused it? Sorry to disappoint you.

[@ShiokmanEddie]

My recipe didn't use tapioca flour but sago flour.

[@RuthCBH]

can we make the dough in advance? and keep in fridge till we need it?

[@ShiokmanEddie]

It's better to make the dough in the same day you plan to bake. Keeping the dough in the fridge will make it dry.

[@rosalindyap]

What is the thickness before you cut?

[@yokepengchow887]

hi , why need to boil the coconut cream and icing sugar ? thanks for sharing 😊

[@ShiokmanEddie]

Cooking the coconut cream prevents it from turning bad faster. The dough after mixing the coconut cream and sago flour will be at room temp during kneading and cutting to shape before baking.

[@yokepengchow887]

@@ShiokmanEddie i had try this cookies many times but fail , 😭 no melt in mouth , may i know what type of coconut cream you use ?

[@ShiokmanEddie]

Heng Guan brand. Important thing is that you really need to fry the sago flour until completely dry. If you only use tapioca flour, you won't get the melt in the mouth texture.

[@yokepengchow887]

@@ShiokmanEddie thank for your reply , will try your method and hope that will sucess .... this cookies really no easy to do.....😊😃

[@amyyeo1808]

@@ShiokmanEddie hi may know the cocount cream is it in the box kind ,not the one i saw it in the fridge right

[@sallykiang1580]

May I ask why does my bangkit ‘grow’? There’s no raising agent but it became about 20% bigger after baking losing its nice shapes & patterns.

[@ShiokmanEddie]

It will expand a little but not so much. I'm not sure why yours expanded by so much..

[@laychailee2467]

I M not sure I can buy sago flour in Vancouver. Can I sub with tapoica flour instead?

[@ShiokmanEddie]

You can but it will not have the melt-in-the-mouth texture.

[@adrianaabubakar3359]

Yes, you can substitute it to tapioca flour, using this recipe, but you have add or combine it with corn flour, added little at a time untill you can form a dough, just combine not over corn flour. Its still melt in the mouth.

[@adrianaabubakar3359]

Mr. Shiokman, my mother can enjoy kuih bangkit now, with the help from your recipes. I m 51 yrs old now. This improvised recipes of yours, made my wish come true bcoz it really works, the best part was, that was the first time ever I made kuih bangkit in my life n I did succeed!! 😍 Tq for sharing. Insyaallah today I will be making a full one recipe of your bangkit n share the bangkits with my loved ones.Your recipe is so good. The bangkits are really nice, sweet, melt in the mouth and creamy(lemak manis) becoz the coconut cream, so good overall. I recommend it to try.

[@ShiokmanEddie]

Thank you very much for your feedback Adriana and your modified version of adding cornflour. Appreciate your sharing for those who can't get sago flour.

[@adrianaabubakar3359]

@@ShiokmanEddie You re most welcome. Have a nice day, sir.

[@adrianaabubakar3359]

And one more thing. You can use Kara coconut cream for this recipe.

[@ShiokmanEddie]

Thank you for your info

[@tracyk9174]

Hi Eddie can I use Kara coconut cream ?

[@ShiokmanEddie]

I've not try Kara coconut cream but Ayam brand and Heng Guan brand. I think should be OK.

[@tracyk9174]

@@ShiokmanEddie Thank you for replying ,I am surely going to try to do this .

[@ShiokmanEddie]

You're welcome Tracy K

[@MyAngelwhite]

Hi Eddie, how many days can the flour keep after frying?

[@ShiokmanEddie]

I’m not sure Sally because I usually used the flour on the same day that I fried. The most I kept is 1 - 2 days in an airtight container. Best to use on the same day.

[@MyAngelwhite]

Shiokman Eddie Thanks Eddie

[@jayakumar9426]

Ki

[@jayakumar9426]

@@MyAngelwhite .o C

[@hennakromokarijo3837]

Can i use tapioca flour instead of sago flour...

[@ShiokmanEddie]

Yes you can but it won't turn out as melt-in-the-mouth texture

[@hennakromokarijo3837]

@@ShiokmanEddie ...thank you...i will still try....here in Suriname ...the only oriental shop don't sell sago flour thats why..

[@hatihatiabc8021]

i subcribe u. love u vedio & u reseip.thnks a lot.

[@ShiokmanEddie]

Hatihati Abc Thank you very much for your support :-)

[@elizabethlim138]

Ok, Eddie...only I can't get my paws on pandan leaves here in Taiwan...or shd I say, extremely difficult. I can use pandan essence, yes?

[@ShiokmanEddie]

Elizabeth Lim I'm not sure using pandan essence will turn the flour to a shade of green or not. Frying the flour without Pandan leaf is also fine.

[@norahassanong2273]

Thank you sir, the kuih I made was very delicious

[@ShiokmanEddie]

You're most welcome and thank you very much for your feedback. Happy that you like it. :-)

[@organicpoggiagliolmi4887]

Can’t wait to try, but am in Italy and probably can’t find sago flour. Can I use normal flour?

[@norahassanong2273]

Sadly you cannot use normal flour.Maybe u can buy it sago flour online?

[@ShiokmanEddie]

I'm afraid not

[@sophiekong]

I cannot get salgo flour here. What flour can be used to substitute it? Thanks.

[@ShiokmanEddie]

I’m sorry I do not know of any substitute as this recipe only uses sago flour. However, there are other recipes that uses tapioca flour which you can search on KZbin.

[@anekagnesagnes3138]

Thanks mr Eddie for this yummy bangkit. Everyone in my family loves it and it really melts when you pop it into the mouth.. thanks again

[@ShiokmanEddie]

It's my pleasure agnes. Glad that you and your family loves it.

[@norahassanong2273]

Can I use tapioca flour?

[@ShiokmanEddie]

No if you want that melt in the mouth texture. Tapioca flour makes the Kueh hard.

[@norahassanong2273]

Shiokman Eddie ok tq

[@ShiokmanEddie]

You're welcome

[@jayakumar9426]

Bycara

[@careynaooi5526]

Better used Arrowroot flour....the transitional nyona type

[@paulinechan230]

Can I bake the flour instead of frying

[@ShiokmanEddie]

Yes you can but you must keep a close watch and stir once a while

[@janehuithyelee1063]

Can sago flour be replaced with tapioca flour?

[@ShiokmanEddie]

You can but the texture won't be melt in the mouth kind

[@janehuithyelee1063]

@@ShiokmanEddie Thanks Eddie

[@elizabethlim138]

Hope u r there, Eddie...I'm sort of looking like a snow girl now - sago flour can fly!! Seriously...so I need to keep the cut cookies covered while I kepit the rest please? Thanks

[@ShiokmanEddie]

+Elizabeth Lim so sorry just read your comment. I guess I'm replying too late now. Anyway if your cutting all the cookies at once and filling up all the trays, yes cover to prevent them from drying up. If you're making one tray at a time then just cover the dough.

[@lilyteh9249]

How many eggs to put ?

[@ShiokmanEddie]

It's mentioned in the video

[@RuthCBH]

Can I replace sago flour with other flour? I cannot get sago flour.

[@ShiokmanEddie]

You can replace with tapioca flour but you won't get the melt-in-the-mouth texture

[@RuthCBH]

@@ShiokmanEddie thanks for your prompt advice. Is sago flour the same as sago powder?

[@ShiokmanEddie]

Yes they are the same

[@RuthCBH]

@@ShiokmanEddie thank you so much.

[@cytiami6859]

What brand do u use for sago flour?

[@ShiokmanEddie]

Sun flower

[@azmiahmad338]

Hi Eddie. Thanks for sharing the receipi. I got few questions.... 1. I wanna make the gula melaka version. Do I just simply replace the icing sugar with gula melaka and use same measurements? 2. I want to put white sesame seeds on top instead? Do I stir fried the seeds first? When do I add it onto the biscuits? 3. Some receipe mix sago and tapioca flour. Any difference? TIA

[@ShiokmanEddie]

+azmi ahmad you're welcome 1. I've not tried with gula melaka so I'm not sure how sweet it will be if you replace with the same amount of sugar. Sorry but you need to experiment to your taste. 2. If you going to sprinkle the sesame seeds before baking, then no need to pre-fry them. But you if want to put midway through the baking, I don't think the seeds will stick the the top. So I suggest putting before baking. 3. Tapioca will make the kueh slightly hard and not melt-in-the-mouth texture. This recipe uses only sago flour for that reason. Hope I've answered your questions 😊

[@chiakheehock5168]

请问中文版吗？

[@aishj7918]

Are the leaves necessary?

[@ShiokmanEddie]

No but it enhances the aroma and flavour.

[@naziraismail6867]

Are sago flour n tapioca flour same n can use Kara coconut milk tq

[@ShiokmanEddie]

No, sago flour is not the same as tapioca flour. You need coconut cream for this recipe and not milk.

[@ShiokmanEddie]

You can get them at Phoon Huat and some NTUC Finest branches.

[@zoolking5014]

Y my dough tend to melt..?

[@Ahh876]

2024

[@asnakwa2826]

Hi for this ingredient can make how many pieces or how many kilograms.

[@ShiokmanEddie]

Hi, I'm sorry but I can't remember exactly how many pieces or the weight of cookies for the ingredients.

[@shanthinaidu8531]

Where do I buy sago flour frm hard to get

[@ShiokmanEddie]

I bought from Phoon Huat and I've also seen at NTUC Finest

[@asnakwa2826]

Hi, do you have Chinese recipes

[@ShiokmanEddie]

You can check out my Recipe Blog @ shiokmanrecipes.com

[@easymix88]

Eddie may I know how come my bangkit is very hard?

[@ShiokmanEddie]

Did you fry the sago flour until completely dry?

[@azrulsnyster6128]

Sy x faham cara cara buat shiokman bangkit.respi x ada dlm bahasa malysia.

[@ShiokmanEddie]

Sorry only in English

[@arielchan3312]

Hi, Where can i get tweezer in singapore?

[@ShiokmanEddie]

+Ariel Chan I'm not sure but maybe you can try Phoon Huat or those shops selling baking accessories. Mine are hand me down from my mum's collection

[@elizabethlim138]

Phoon Huat for sure. A friend got me "2"cos it's plastic and better to have "some" on standby. It ended up being 2 packs of 10 piece/pack + 2 extra pieces. Am only using 1 and have 21 pieces left. So far I find it sturdy and now looking for things to kepit with the other 21 pieces. Help?

[@allahkuakber1572]

supper

[@ShiokmanEddie]

Thank you

[@khorrmt8446]

you like" heart" shape molds

[@ShiokmanEddie]

Haha...Yes I do :-)

[@elizabethlim138]

*green bangkit....smartphone stupidly auto correct!

[@ShiokmanEddie]

Elizabeth Lim Haha, I was thinking - Taiwan has green hangout? I hardly use pandan essence so forgot it is clear lol

[@imamiaoArt]

Can i use tapioca flour ?

[@ShiokmanEddie]

Tapioca flour will make it hard and not melt in the mouth