番婆饼 | 薯粉饼 | 三种口味 | 入口即化的椰香传统年饼 Kuih Bangkit | Coconut Cookies | CNY cookies | 过年饼 [我的爱心食谱/小雁]

[@XiaoYen.AhSeng]

🖨 打印和调整份量 : bit.ly/3pqgjco 🖨 Print and Adjust the Serving Size of This Recipe : bit.ly/3suxXO8

[@nuekfong7029]

好吃入口即化，感恩分享教学清楚.谢谢

[@XiaoYen.AhSeng]

谢谢喜欢哦❤️☺️🙏

[@patmoh4204]

Jia you my lovely recipes - the most reliable advice for recipes

[@XiaoYen.AhSeng]

Thank you so much for support ❤️😊🙏

[@Rachelchua28]

讲解清楚 有创意 谢谢分享

[@XiaoYen.AhSeng]

谢谢喜欢哦 🙏❤️☺️ 祝你虎虎生威

[@fionfion1542]

我看你的视频怀念以前的童年过年时，非常棒棒！

[@XiaoYen.AhSeng]

旧时的年味总是特别脓 ❤️❤️❤️ 谢谢你喜欢哦，祝你生活愉快。

[@chillcakes]

Wow! My all time favorite cookies. Thanks

[@XiaoYen.AhSeng]

You are welcome 😊

[@chiayanhui5613]

棒，very nice.

[@XiaoYen.AhSeng]

🙏❤️🙂 谢谢哦

[@wendysoh7003]

老师的样子很甜美及福气满满

[@XiaoYen.AhSeng]

谢谢你的赞美哦 😃❤️🙏 圣诞节快乐

[@lindalee7127]

Thank you for your recipe. I finally found the right one after so many years.

[@XiaoYen.AhSeng]

😊🙏❤️ glad you like it, wishes you have a great day ya.

[@nggrace9636]

感谢你的分享👍🙏

[@XiaoYen.AhSeng]

谢谢你喜欢哦 🙏😊❤️ 预祝新年快乐

[@pohongtan4632]

谢谢您的分享👍🏻👍🏼👍

[@XiaoYen.AhSeng]

谢谢你喜欢，圣诞节快乐哦 😃

[@riaria3648]

Hi, i just want to tell you that i have tried your recipe and its work so well. my son said that is the best KUEH i have ever made. hahahaha. he is not a kueh person but he does like this kueh bangkit. Thank you so much for sharing the recipe and the tips. it did help a lot. keep up the good work. oh ya, i want to tell you. your house look like my grandmother's old house. you made me miss her already. love your channel and thank you so much.

[@XiaoYen.AhSeng]

Glad you and your family like this recipe. Thank you for coming back to tell us, this good vibes help us a lot🥰🥰🙏🙏

[@nothingimpossible3377]

I like your video...very easy to follow esp with some tips. And thank you for adding englishfor ingredients

[@XiaoYen.AhSeng]

Glad you like it 🥰 Happy Holidays♥️

[@阿寄愛彈琴-j9c]

哈囉，2 位很可愛捏 ！🎹，謝謝分享，嚜嚜達 ！

[@XiaoYen.AhSeng]

你好，谢谢你喜欢哦🙏😊❤️ 预祝新年快乐

[@Joyce-do3yc]

🎊🎉谢谢妳的分享。圣诞快乐哦!🎉🎊

[@XiaoYen.AhSeng]

谢谢你喜欢，圣诞节快乐哦 😃

[@kizofdragon]

“用头头尾尾做的”……“才不是呢，特地做给你的”……好sweet 😄。用炭火烤，太用心的实验了🙌🏻，不过应该没有人学得到，哈哈。

[@XiaoYen.AhSeng]

🤣🤣🤣 谢谢你看得那么仔细，哈哈哈！ 因为，外面买没有炭火烤的番婆饼也好奇以前的人吃的是什么好滋味就试试做。烤出来比烤炉的更干，真的是一入口就即化哦！

[@jeaniewong888]

首次看這頻道，好看！

[@XiaoYen.AhSeng]

谢谢你的赞赏🙏🙏

[@jeaniewong888]

少見那麼甜美的博主，加油啊

[@XiaoYen.AhSeng]

谢谢你的鼓励，新年快乐♥️

[@estherC0508]

解释的很清楚👍

[@XiaoYen.AhSeng]

🙏❤️☺️ 谢谢你，祝新年快乐。

[@estherC0508]

@@XiaoYen.AhSeng 新年快樂

[@abbiesurritt1397]

谢谢kuih bangkit的食谱，有时间来试做看看，merry christmas🎄🎆🎉⛄☃️❄️🥰

[@XiaoYen.AhSeng]

谢谢你喜欢，圣诞节快乐哦 😃

[@abbiesurritt1397]

@@XiaoYen.AhSeng 你也是呀💕💕💕

[@emc2square]

Great recipe and thank you

[@XiaoYen.AhSeng]

Glad you like it 🥰

[@吳語-n5h]

謝謝分享🙏新年快樂

[@XiaoYen.AhSeng]

🙏🙏祝你新年快乐

[@howaisimkpm-guru9983]

小雁棒棒哒，这次露脸拍视频很不错哦！

[@XiaoYen.AhSeng]

谢谢你的支持和鼓励🙏🙏祝你假期愉快♥️

[@HONGRONG]

這看起來好好吃

[@muifenchee9070]

你的视频介绍的很好。👍🏻也好可爱❤

[@XiaoYen.AhSeng]

呵呵，谢谢你的喜欢和支持哦 😊🫰

[@junebb1501]

加油哦！

[@XiaoYen.AhSeng]

谢谢你哦 ❤️😊🙏 祝你生活愉快

[@HasinaHomeKitchen]

MashaAllah yummy yummy super delicious looking very nice and tasty 🤩 mouth watering 😋 parfect prepared 👍🏻 awesome 👍🏻 ALLAH bless you ❤️ I wish you more success in future 🌹 good luck 👍🏻 stay connected with us my dear friend 🤗🥰💖🇮🇳

[@XiaoYen.AhSeng]

Thank you ☺️ wishes you happy new year ya.

[@HasinaHomeKitchen]

@@XiaoYen.AhSeng welcome Happy New year you to dearest 🥰💖💐💐💐💐💐

[@kimyinlow6912]

讚-感谢分享 👍👍👏👏

[@XiaoYen.AhSeng]

谢谢喜欢哦 ❤️😊🙏

[@kimyinlow6912]

@@XiaoYen.AhSeng 傍晚好 感恩 感恩 晚上愉快 🤗💞🙏

[@Djildo]

New Year, better year. Wishing you all the best!! 😬

[@XiaoYen.AhSeng]

Thank you, wishes for happy new year yam

[@cubbysummer]

hi, I’m from new york. love your recipes. make me miss all the good stuff back in malaysia. I’m going to make your kuih bangkit in a few days but I don’t have very sweet tooth. is your recipe already reduced in sugar or how much should I reduce? thank you.

[@XiaoYen.AhSeng]

Glad you like our recipes 🥰 this is already less sugar recipe, you can only reduce 10g sugar if you want, if more than that will affect the texture and taste.

[@mohmeegaik6686]

Ah at last meet with you at last. Your lovely voice match your pretty face. Thanks for your lovely recipes.

[@XiaoYen.AhSeng]

Thank you so much for your support and compliment 😊❤️🙏 wishes you have a great day ya

[@诗情画意-i1x]

漂亮的小雁美女老师

[@XiaoYen.AhSeng]

谢谢捧场哦 ❤️😊🙏 祝你生活愉快

[@laitingchong7449]

老师，你好年轻

[@XiaoYen.AhSeng]

哈哈哈，谢谢你 🤣

[@sarahooi60]

你好，我住在歐洲比利時，可否請教做 kuih Bahulu ，想念家鄉的古早味道．為何做出來會硬梆梆的 請指教，期待著你的視頻，謝謝

[@XiaoYen.AhSeng]

你好，我们今天的年饼食谱安排不到Kuih Bahulu了哦，不好意思啊。因为我们推出的食谱都是自己花时间尝试制作、实验、改良和总结一些心得后才推出的，所以需要的时间会比较久一点。🙏🙏

[@sarahooi60]

@@XiaoYen.AhSeng 謝謝回覆

[@megankoh3490]

Hi. My oven is small. How do i keep the dough to bake in batches? Do i mold first? How long can the dough wait without turning bad? Thank you.

[@XiaoYen.AhSeng]

Hi, you can mold first then bake after the 1st batch is done. Or you can adjust the recipe here bit.ly/3pqgjco

[@megankoh3490]

@XiaoYen.AhSeng Thank you!

[@ppmia4074]

终于等到你的番婆饼教学👍👍 如果新鲜榨出来的浓椰汁可以吗？ 还有怎么可以判断番婆熟了没有

[@XiaoYen.AhSeng]

谢谢你的捧场🥰 我没试过哦，不过应该也是可以的。新鲜椰浆就建议用冷萃发避免煮太久而变质。一般上烤到有点裂开就熟了。

[@ying7600]

请问哪里可以找到pandan粉？可以用新鲜的pandan汁还是pandan paste 来代替吗？

[@XiaoYen.AhSeng]

你好，可以到shopee买 shp.ee/3ynscn5 不建议用pandan汁，有水的话饼干会变硬。

[@ying7600]

@@XiaoYen.AhSeng 好的，谢谢你。

[@kopioteho]

老师这个食谱加了椰奶一定很香。老师想请问如果要做咖啡口味，是不是放咖啡粉就可以了？谢谢。

[@XiaoYen.AhSeng]

是的呢，如果你用即溶咖啡有奶精和糖粉你要少量制作品尝过再自行调整甜味咯。🙂

[@sallytan9525]

谢谢爱心分享，今天我终于知道真正制作方法了，我每次做的饼都不酥脆🙏

[@XiaoYen.AhSeng]

不客气，愿我分享的这个做法是你喜欢的口感☺️

[@saiyeongpor980]

请问，sago粉，哪里买得到

[@yiqianteh]

跟着你的食谱做了，味道很好很香。只是好奇我做出来的口感很粉，就是一入口压一下就散成粉状了，几乎没有小块的、碎碎的渣的感觉。是因为沙谷粉的关系吗？这是你指的口感比起用木薯粉更绵密吗？因为通常吃外面买的，入口咬了是碎成粉+小小块再融化的嘛😂 纯粹好奇，因为我是第一次自己做，所以没有试过木薯粉的食谱。

[@XiaoYen.AhSeng]

沙谷粉没有咬劲的，吃起来就是粉粉的不用咬才能入口即化。 你可以试试木薯粉的食谱，或者5：5沙谷粉和木薯粉。看看是不是你喜欢的口感，味道和口感都是很个人的啦。😊 祝新年快乐

[@jiajunwong5383]

请问sago粉可以用sago粒打碎吗

[@XiaoYen.AhSeng]

你好，我没试过耶。不过要打得够细应该是ok的。

[@jiajunwong5383]

@@XiaoYen.AhSeng 好的，谢谢你

[@卡皮3858]

老师我想问一下 刚我做出来口感比较酥 那种酥是比较绵的 （不太会形容😄）就是它的脆度不是属于颗粒的感觉。 这口感是对的吗？ 粉的分量我采取一般sagu 粉一半木薯粉。

[@XiaoYen.AhSeng]

你好，这个饼不是脆的，是入口后在口里会绵绵的化开。像你形容的那样。 你有吃过外面卖的吗？或是你觉得好吃的吗？

[@joyceh7328]

Boey 请问一半木薯粉一半sagu粉的成品口感会入口即化吗？ 我想试试这样参粉方式

[@卡皮3858]

@@XiaoYen.AhSeng 做了几次还是用回木薯粉😄sagu 粉会有一种味道 不过这都是很个人口味的😄

[@卡皮3858]

@@joyceh7328 你好啊，我做了几次 最后还是用会全木薯粉呢 😄这个是我比较喜欢的口感

[@margaretcheah4244]

新年好，沒有模型的話應該怎麼做？謝謝🙏

[@XiaoYen.AhSeng]

新年好，没有这个模具的话也可以用饼干模具cookie cutter。再没有的话就用手搓圆按紧。大约一粒8克。

[@margaretcheah4244]

@@XiaoYen.AhSeng 謝謝妳的回覆😊

[@XiaoYen.AhSeng]

不客气 ☺️ 祝你虎力全开哦

[@suephysoo2570]

你好，我的粉炒到有"粉烟飘飘"但斑斓叶还没干透。请问是已经好了还要继续炒至斑斓叶干？谢谢

[@XiaoYen.AhSeng]

你好，我的方式是炒到斑斓叶能捏出脆脆的声音。

[@lingling719]

你好，炒好的粉可以放多久？

[@XiaoYen.AhSeng]

收密封罐子应该能耐几天，但是环境潮湿要多注意哦。

[@lingling719]

@@XiaoYen.AhSeng 好的。。谢谢

[@zeelim3]

Can I substitute sago starch with tapioca starch?

[@XiaoYen.AhSeng]

Hi, yes. But you might need to put more coconut cream. Because different starch have different water absorption.

[@zeelim3]

@@XiaoYen.AhSeng noted. Tqvm

[@megankoh3490]

老师。如果粉还温的时候做会怎样？谢谢

[@XiaoYen.AhSeng]

你好，粉的吸水性可能会不一样。做好的成品可能会变硬。

[@megankoh3490]

@@XiaoYen.AhSeng 谢谢老师。

[@fifywong5698]

老师。。如果只做原味那个沙谷粉总共是放多少?

[@XiaoYen.AhSeng]

你好，沙谷粉放一样份量，能做大约60粒也是一小罐的份量。

[@shiwchufong2177]

请问老师，粉炒过不用放几天才能做吗？

[@XiaoYen.AhSeng]

不用哦，我们当天炒当天做也没问题。

[@shiwchufong2177]

Ok,谢谢老师的解答，感恩

[@XiaoYen.AhSeng]

不客气，祝你新年快乐+生活愉快☺️

[@lihong1012]

我想请教下🙋🏻要是米有硰谷粉可以只用木薯粉做翻婆饼吗😅

[@XiaoYen.AhSeng]

可以的，口感比较硬一点味道有稍微不一样。你可以试试哦

[@leeszejong5451]

妳好， 请问盒装椰奶加热会有出油风险吗?

[@XiaoYen.AhSeng]

你好，我是用盒装的椰奶油coconut cream，小火短时间加热没有出油。如果是用椰奶coconut milk的话建议用冷翠法。

[@leeszejong5451]

@@XiaoYen.AhSeng 谢谢妳，加油↖(^ω^)↗

[@wendysoh7003]

老师身体后的衣车很有历史，要保留

[@XiaoYen.AhSeng]

会的呐 😊

[@lingling719]

你好，底部需要烤上色吗？

[@XiaoYen.AhSeng]

正常烤底部原本就会上色了哦，除非你有各别喜欢再另外加烤底部。

[@lingling719]

好的。 谢谢

[@maylowmaylow4213]

💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞💞

[@XiaoYen.AhSeng]

♥️🙏☺️

[@genmoitan747]

请问在什麽地方？

[@XiaoYen.AhSeng]

我们在槟城哦

[@mymeilit8347]

老师，请问椰奶煮好后室温放凉就可以开始制作了吗？椰奶可以提前一个晚上煮吗？然后放进冰箱冷藏明早制作番婆饼？

[@XiaoYen.AhSeng]

你好，可以提前煮好/用不完也可以收冰箱。

[@mymeilit8347]

谢谢老师这么快回复…谢谢…😀

[@cammyong8945]

请问可以收几久呢？

[@XiaoYen.AhSeng]

你好，密封收好的话可以收大约1个月。

[@cockroachroach2038]

你好，我从未使用过椰奶油，也没煮过椰奶油，所以想请问约7:40你说的臭油味，过度加热和评论区里一名网友提问的问题(出油)这三种情况是代表提取浓coconut cream失败吗？如果是的话，有什么办法知道coconut cream提取失败了？

[@XiaoYen.AhSeng]

你好，煮到出油是明显看得到的失败，就一层油和一层白色。至于臭油味就要看你个人对那个味道的接受度了。

[@卡皮3858]

你好 我想做120粒的 材料方面能够请您让我知道吗？谢谢您！

[@XiaoYen.AhSeng]

你好，可以到我们的网站输入数量来调整食谱。或者把食材份量乘2。如果是第一次做的话，建议先从少量制作开始。

[@卡皮3858]

我之前做过了 是全木薯粉 但是感觉口感不是我想要的 想试下你的食谱😄 要做120颗 全部食材都是乘于 2 吗？

[@XiaoYen.AhSeng]

哦，是的，全部食材乘二，因为原本食谱做出来的份量大约是60颗这样。

[@lilyyip4561]

老师，请问用木薯粉和沙谷粉的口感有什么差别？我试过单单用木薯粉，口感是很干会黏嘴巴，是什么问题呢？

[@XiaoYen.AhSeng]

你好，视频里有说我个人对沙谷粉和木薯粉的看法了，感觉沙谷粉会比较绵密。至于干嘛，这款饼本来就要求很干的😂 你可以试试看用沙谷粉来做看。

[@lilyyip4561]

@@XiaoYen.AhSeng 好的…谢谢老师回复

[@gaikporthye9998]

面团分3份时，原味的要再加一茶匙沙谷粉 如果只做原味的要加几茶匙沙谷粉?

[@XiaoYen.AhSeng]

要依你的面团乾或湿来决定，因为椰奶油的浓稠度也影响面团。一般加2到3茶匙。