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

[@Inahouse78]

Memang menjadi guna Resepi ni..tq

[@penangsarakitchen9891]

Alhamdulillah … selamat hari raya 🌙

[@yenchu1237]

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 ❤.

[@penangsarakitchen9891]

140g is about right as per my calculations… and I am so happy that you DID it !!!! Well Done 👍

[@yenchu1237]

@@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!

[@sofie4382]

Cantik hasilnya .. nk cuba lepasni

[@penangsarakitchen9891]

Cuba … InsyaAllah sedap 👍

[@chipom7117]

harus d cuba resip ini..

[@penangsarakitchen9891]

Iya … harus 😃

[@candycandy4357]

This is an excellent channel. TQ for your sharing and great work...

[@penangsarakitchen9891]

Ohhh you are so kind ! Thank you so much for the encouragement 😊

[@imalonebuthappy6096]

dah buat,memang cair dimulut.terima kasih utk resepi.2 hari jee balang dah clear,tukang buat dapat makan 3 ketul je

[@penangsarakitchen9891]

Alhamdullilah.... gembira saya dengar ... Cuba tart gulung saya tau InsyaAllah sedap juga ....

[@kiwongwong2811]

P

[@padusipili6290]

@@penangsarakitchen9891 saya cari tart gulung cik Sara, tak jumpa pun?

[@cindyhutagalung575]

Saya sudahcoba lembut sekali thank you

[@penangsarakitchen9891]

Terimakasih!!!!

[@gebyfie6767]

org bangka pintar bikin

[@penangsarakitchen9891]

Iya betul !

[@lindaida5569]

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.

[@penangsarakitchen9891]

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?

[@azka1430]

Mantul ni mau d coba👍

[@penangsarakitchen9891]

Cuba ye InsyaAllah sedap

[@normahabdullah9125]

Sedap tu

[@penangsarakitchen9891]

InsyaAllah sedap

[@wayan-c5q]

Asli langsung coba hasilnya lumer di mulut...trims sara's kichen

[@penangsarakitchen9891]

Enak ye !!! Makasih

[@katherinechng2886]

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？

[@penangsarakitchen9891]

摇匀后直接从盒子里取出使用即可

[@CindyTeh]

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!

[@penangsarakitchen9891]

Oh that is wonderful…. Now try my dragon ball tarts …. I love that too !

[@ibnusina1984]

Klu makan kue bangkit teringat semua klg besarku di medan

[@penangsarakitchen9891]

Memang enak kue ini 😊

[@norhashimahyahaya4398]

Tkasih byk2. Moga anda bahagia. Jenuh Cari.

[@penangsarakitchen9891]

Buat tau InsyaAllah jadi dan ramai dah cuba. Pakai tepung sagu sebab memang InsyaAllah cair dimulut.

[@karenlee8813]

This recipe gives how many pieces.

[@penangsarakitchen9891]

Honestly…. Depends on what mould or cookies cutter you use. On average easily 50-70

[@karenlee8813]

@@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.

[@tohapurbalingga4050]

My favourite cookies. Kueh bangkit. Remind me of the late my grandma.

[@penangsarakitchen9891]

True 😃 this cookies remind us of the yesteryears ….

[@yasrinayasim1362]

Can you share the recipe in cup measurement, I really want to bake this but i do not have digital scale.

[@penangsarakitchen9891]

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

[@BambangIrawan-mv3fg]

salam kenal...alhamdulillah...saya akhirnya dapatkan resep yg mantap...trimakasih amal jariahnya

[@penangsarakitchen9891]

Salam dan Alhamdullilah!!!

[@Handlesworld]

tepung sago dengan tepung kanji berbeza ke

[@ririesocfind9111]

Biasanya kalau lebaran di tempatku pasti buat kue ini...enak banget ni kuenya👍

[@penangsarakitchen9891]

Iya enak banget kue ini …. Cuba in ye

[@lukmannulhakim7217]

kue ini ud sejak zaman nenek datok saya d daerah bangka belitung namanya kue RINTAK

[@penangsarakitchen9891]

Ohhhh gitu. Iya memang terkenal di Indonesia!!!

[@qoojoon]

Resepi terbaik. Senang nak buat.

[@penangsarakitchen9891]

Makasih banyak

[@taihengling4671]

Hi Sara Do u have other cookies videos that are as tasty as Kueh Bangkit &/or melt in the mouth cookies? Thank you.

[@penangsarakitchen9891]

Oh yes, look at my dragon ball tart and also peanuts cookies !!! They are good !

[@taihengling4671]

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.

[@penangsarakitchen9891]

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?

[@shafiahabdullah]

Sangat kembang tak bila guna tepung sagu?

[@penangsarakitchen9891]

Dia akan bangkit 1 kali ganda ke atas dan 1/2 kali ganda melebar

[@innazakaria7699]

Resepi nostalgia, especially during Raya always helping my late grandmother to bake....miss old days

[@penangsarakitchen9891]

Ya memang teringat zaman 70s bila nak raya. Miss those good ole days with my grandma too …

[@biasatapisedap274]

Kuih bangkit, kuih nostalgia, sangat membahagiakan🥰, tak pernah jemu memakannya🤤🤤🤤

[@penangsarakitchen9891]

Ya memang betul 😃

[@tengkusahar8295]

Enak sih

[@taihengling4671]

Hi, As I cannot find Sago Flour, can i use Tapioca Flour?

[@penangsarakitchen9891]

Arghhh … it wont melt in the mouth like Sago flour. Try buy online sago flour

[@taihengling4671]

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.

[@penangsarakitchen9891]

Go a head and do it no problem but rotate the tray right half time !!! That is how bakers do !

[@mayteo8395]

用摸具压出来的，能知道厚度吗？

[@obyy1900]

Bunda..ada yg versi bangkit keju ga yaa

[@penangsarakitchen9891]

Gi mana … yang ditabur keju diatas atau yang dimasuki keju cream didalam?

[@obyy1900]

Yg rasa keju bunda..sepertinya di adonan di campur keju n di tabur keju atasnya

[@dellakee9846]

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？ 😅

[@penangsarakitchen9891]

凹陷或有洞？如果下面有洞，通常是热量太高

[@dellakee9846]

@@penangsarakitchen9891 哦😦。。。。好的，下次會注意溫度，謝謝您的回覆 🙏，我會再接再厲的 💪

[@penangsarakitchen9891]

不客气，保重 😊

[@yeoshirley4190]

很好的食谱第一次挑战成功了，入口就化了❤️感恩

[@penangsarakitchen9891]

谢谢， 我也高兴听到你成功把饼干弄出来。 🙏🙏🙏

[@kiahanina9810]

Patutlah saya buat tak pecah dilidah kalau dimakan. Thanks for your recipe. Salam dari Tembilahan Riau

[@penangsarakitchen9891]

Iya, kena guna tepung sago atau rumbia dan baru pecah dilidah. You are most welcome 🙏

[@lxz3572]

Hi good day, is refined sago starch same as sago flour?

[@penangsarakitchen9891]

Yes you can use sago starch too 😃

[@linamuhammad861]

Alhamdulillah Terima kasih share resipi...

[@penangsarakitchen9891]

Syukur Alhamdullilah 😊

[@darrenkuah3719]

is 140g or 140ml of coconut cream?

[@penangsarakitchen9891]

It is the same … 140ml is 140 gram! ml convert to gram always the same

[@francescalee234]

Hi, can I fry the sago in advance? Thank u

[@penangsarakitchen9891]

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.

[@francescalee234]

@@penangsarakitchen9891 thank u

[@nurashari3641]

hai sara, sara pakai telur gred ape ye? is it possible tend to kacau the actual konsistensi later?

[@penangsarakitchen9891]

Hi … saya pakai grade b actually and you may try.

[@nurashari3641]

Appreciate sara respon QnA🙇🏻‍♀️

[@chss9810]

Wadi beharik 🍩

[@penangsarakitchen9891]

Makasih

[@littlefrau7715]

Can I use dried sago ball blend into sago flour? Here no sago flour but dried sago balls.

[@penangsarakitchen9891]

I worried that it doesn’t work. Can you find arrowroot flour? That is the best substitute.

[@liminchong7514]

If kept in air tight container after frying sago flour. How long can flour last in container before we use?

[@penangsarakitchen9891]

My advise : for sago flour best is within 24 hours. But for Tapioca flour is different.

[@OrchardHouse]

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

[@penangsarakitchen9891]

Buat InsyaAllah.... nanti contact saya dekat nak raya !

[@asiahali7250]

Saya nk tnye klau guna kn telur gred B blh

[@penangsarakitchen9891]

Boleh…

[@bundazahra6839]

Mantap,, bsok saya bikin yg seperti ini kk,mksh resepnya kk😊

[@penangsarakitchen9891]

Makasih kembali 😃

[@mohdamar1960]

tepung sagu tu...depan bungkus tulis tepong sagu ke apa

[@syuhadaalya]

hi! coconut cream yang dalam video tu brand apa dengan biscuit cutter tu beli mana ya?

[@penangsarakitchen9891]

Itu brand Kara dan cutter tu saya beli di kedai baker dan dekat Bake With Yen pun ada.

[@muntamah06]

Bagus banget

[@penangsarakitchen9891]

Makasih!!!!

[@nuramira7053]

hai kalau sy nk buat kuih bangkit cheese menggunakan resepi sis just perlu tambahkan cheddar cheese ke?

[@penangsarakitchen9891]

Ya cuma tabur diatas sebelum bakar 😊

[@nuramira7053]

@@penangsarakitchen9891 terima kasih sudi berkongsi resepi sis semoga dimurahkan rezeki 😊

[@bettytan8848]

Where can I buy sago flour? Please advise!

[@penangsarakitchen9891]

Go to bakers shop like bake with yen ! Normal shop and supermarket don’t have. Another way is buy online.

[@umairaasyibrah2185]

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..

[@penangsarakitchen9891]

Sat gi update saya tau .... InsyaAllah dia cair dimulut .... update saya tau !!!!

[@umairaasyibrah2185]

Perfect 👍.. Syedap....recommended..,

[@penangsarakitchen9891]

Alhamdullilah!!!!!!!! Suka saya !!!!

[@rosnahruzhan754]

Sis tepong sagu boleh ganti dengan tepong lain ka... N teloq grade apa

[@WulanDari-hq7id]

Hallo kakak,salam kenal, saya mw nanyak kalau 1 kg tepung nya kuning telurnya 4 aja, dan santannya 300 gram cukup

[@penangsarakitchen9891]

Iya boleh juga begitu

[@WulanDari-hq7id]

Masih aman kan kakak, enak dan renyah kan kak

[@jesmeetkaur7946]

Where can i can this iron acuan

[@penangsarakitchen9891]

I got it from Bake with Yen shop

[@QuillingLover]

Boleh pkai Castor sugar ke atau wajib pakai icing sugar?

[@penangsarakitchen9891]

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 ….

[@QuillingLover]

@@penangsarakitchen9891 up video kuih bangkit oreo please 🙏🏼

[@penangsarakitchen9891]

@@QuillingLover ok one day I will do !

[@maylim1955]

Thanks

[@penangsarakitchen9891]

You are welcome 🙏

[@irenejohnmartin5991]

Yummy.. Tq for sharing.. 😘

[@penangsarakitchen9891]

You are most welcome 🙏

[@pamela7553]

Please add recipe in English. Thanks.

[@penangsarakitchen9891]

Yes it is also in English and Mandarin just below the Bahasa!

[@remlahbacher6630]

Klu xda tepung sagu blh ke guna tepung lain sini swiss xda tepung sagu tu

[@penangsarakitchen9891]

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.

[@OppoA16-dy8rm]

Untuk kuning telur tu guna gred apa ya?

[@penangsarakitchen9891]

Guna gred A ok

[@OppoA16-dy8rm]

TQ ye ☺️

[@anuvic128]

Hi there.. can I not use the egg?

[@penangsarakitchen9891]

You can actually but you must be smart enough to balance it with additional coconut milk. The yolk give additional moisture to the dough and if you remove it, replace it with the coconut cream. Try that ! Cooking is all about trying :)

[@hallehassan5137]

Hi nak Tanya..guna castor atau icing sugar ye?

[@penangsarakitchen9891]

Guna gula pasir tapi blend sampai halus.

[@hallehassan5137]

Tq Cik Sara..saya dah buat , memang sedap

[@torina4717]

Tq for resepi.. sis untuk tepung sagu boleh tak di ganti dengan tepung ubi kayu atau tapioka?

[@penangsarakitchen9891]

Boleh tapi tak sesedap tepung sagu. Tepung sagu benar benar buat kueh bangkit cair di mulut. Cuba beli tepung sagu online.

[@torina4717]

@@penangsarakitchen9891 o gitu.. ok tq bnyk² utk ilmu nya sis 😍😍🙏🏽

[@penangsarakitchen9891]

@@torina4717 sama sama :)

[@irdinaarisyaaldrin8533]

I just did it and wowww it melts in the mouth!!! Thank you so much for this recipe ❤️ Sedap!

[@penangsarakitchen9891]

Yes that is so fantastic !!!! Glad that you like it !!!

[@zawiahabubakar6452]

Y

[@SkyBlue-dp3hs]

Hi sis, I wonder how long it lasts before go bad especially the recipe use coconut milk

[@penangsarakitchen9891]

Honestly, if baked properly…. One month also can. Up to 3 weeks is no problem at all

[@ainibakat149]

Oh tekan dalam cetak macamtu...Kena cari tepung sagu di kedai batang kek ni.

[@penangsarakitchen9891]

Ya InsyaAllah ada kat kedai barang kek.

[@ibujamilatun2045]

Makasih resep kue keringnya yg cantik n lumer di mulut...👍👍👍

[@penangsarakitchen9891]

Terimakasih kembali Ibu

[@zainonosmannur7680]

Bgaimana puan jk guna tepung jagung agak halus jg. Blh ganti dgn tpg Sagu. Reply ye ! Sebb Xsabar nk buat

[@penangsarakitchen9891]

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.

[@TheAnnasarinah]

Hi can I ask for oven u using upper and lower heat or only lower heat? Thank you in advance 😊

[@penangsarakitchen9891]

Use both upper and lower !!!!

[@nellylim8027]

What brand of sago flour did you use?

[@penangsarakitchen9891]

It is a generic one that I bought from baker store in Penang. Any brand would do.

[@norbakyahyassin9981]

Tepung sagu brand apa ye ? Ade Jual d kedai bakeri ker ? Tq

[@penangsarakitchen9891]

Dia just bungkus biasa saja tak ada brand. Cari kat kedai bakery InsyaAllah ada

[@hazizahsalleh9311]

Masallah dik sini susah nk cari tpung sagu

[@penangsarakitchen9891]

Kak cuba online InsyaAllah ada. Atau saya selalu cari kat kedai jual bahan bahan buat kek macam bake with yen.

[@hazizahsalleh9311]

@@penangsarakitchen9891 nti akk cuba cari

[@triciang9079]

For the coconut cream, do we need to put in the fridge to separate the cream and water?

[@penangsarakitchen9891]

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.

[@lohshokhooi7341]

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?

[@penangsarakitchen9891]

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

[@lohshokhooi7341]

@@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

[@lohshokhooi7341]

After fried d flour, should sieve after cool down or ihot mmediately from d pan? I sieved immediately after turn off d flame

[@peipeilim2196]

请问可以用烤箱烤西谷米份吗？建议的温度与时间？谢谢

[@penangsarakitchen9891]

烘110°c , 1.5小时。 但是建议用炒的，炒的也比较快，又可以看到西米粉的texture.

[@peipeilim2196]

@@penangsarakitchen9891 thank you so much 😊

[@penangsarakitchen9891]

You are welcome 🙏

[@penangsarakitchen9891]

@@peipeilim2196 you are most welcome!

[@marnis6946]

Wow bagusss banget 👍😍

[@penangsarakitchen9891]

Makasih!!!!

[@shanty3789]

Resepi ni blh guna utk bangkit kelapa?

[@penangsarakitchen9891]

Bangkit kelapa atau biskut bulan sabit? Dia guna tepung gandum dik dan baking powder. Emmmm bagi saya, tak sama dik.

[@shanty3789]

Oo..hehe..ingatkan blh guna,just tambah kelapa 😅

[@19635048]

Thank you for this awesome recipe. The kueh bangkit really melts in my mouth. My family truly enjoys them

[@penangsarakitchen9891]

Ohhh I am so glad that you did it successfully and you family enjoys it! Congratulations 🎊🍾🎈

[@chrispang3462]

炒好，当天就可以立刻做？怎么又听说，一定要放冷却至少5天以上？？

[@penangsarakitchen9891]

炒好了等1-2个小时冷了就可以做了。 如果你有时间等的话可以放5-7天再拿来做。 🙏

[@chrispang3462]

@@penangsarakitchen9891 哦，okok，谢谢你

[@soonchai9446]

可以问一下什么是西米粉吗好像买不到

[@chrispang3462]

@@soonchai9446 我也不知道也😅😅😅

[@penangsarakitchen9891]

西米粉也称沙谷粉（硕莪粉） 英文叫Sago Flour.

[@leekooiooi5670]

不好意思,想请教一下怎麽我做了拌不能成团很干,我做失败了！是否减糖份量有关系到是吗？谢谢解答🙏顺祝你新年快乐

[@penangsarakitchen9891]

减糖没有关系的。如果跟着140ml 椰子奶油和400g沙谷粉（西米粉）是不会过干的。 新年快乐

[@leekooiooi5670]

谢谢你的回答,我会继续努力🙏

[@penangsarakitchen9891]

You are welcome 🙏

[@Airisha_kitchen]

Wah sedap

[@penangsarakitchen9891]

Terimakasih!!!

[@MYOB38]

Can i reduce the sugar?

[@penangsarakitchen9891]

Yesssss my new one is at 130g

[@midahamid711]

Krim santan tu santan kotak ke?

[@penangsarakitchen9891]

Ya betul … beli Kara

[@Evelynngce88]

Hi there, how many ml is 140gm of coconut cream? Alsocan I let the dry fried sago flour cooled fit more than 2hours? Thank you.

[@penangsarakitchen9891]

As I googled it, it says that 140g liquid is equivalent to 140ml too. To be safe, if you have cooking scale, just measure the coconut cream to 140g and that would be safe. Yes you may leave the flour more than 2 hours and it is even better.

[@Evelynngce88]

@@penangsarakitchen9891 thank you so much. I googled but did not find anything. Sorry about that. Thanks about the info on the flour.

[@penangsarakitchen9891]

@@Evelynngce88 ohh you are welcome!

[@saniahsariff647]

kueh zaman dlu2 mmg sdp.. bngkit sagu kgmran sy sampu kini..👍👍👍💝💝💝

[@penangsarakitchen9891]

Memang betul !’nn

[@hamidahshaari4477]

Alhamdulillah.. terima kasih kongsi resipi.. blh cb ni...

[@penangsarakitchen9891]

InsyaAllah sedap ramai dah cuba :)

[@mikodider9987]

Apa tepung sagu goreng ya?

[@penangsarakitchen9891]

Ya mesti mau digoreng tepungnya ...

[@yokepengchow887]

hi, 謝謝你的分享 😊請問如果我要用新鲜的椰浆，椰浆是要如何提取鮮椰奶油呢 ? 還有你的花型mould 在哪裡買的到 ?

[@penangsarakitchen9891]

可以买新鲜的椰奶，然后煮到水分蒸发一半了再放入冰箱2小时。再拿出上面一层奶油来用。(必须完完全全的煮到水分便少） 花型的模子烘培工具店会有卖，如果真的找不到可以去shopee网购。

[@yokepengchow887]

@@penangsarakitchen9891 請問我是用新鲜的濃椰浆，如果我買回來的分量是150ml , 是要煮到剩下一半的分量嗎 ? 謝謝你的分享

[@penangsarakitchen9891]

是的， 新鲜的要买多一点来煮到水分干一半。 再放冰箱2小时了取出上面的油来用， 140ml.

[@yeelynn900]

Hi, may I know for the egg yolk is using A, B or C grade egg or how many grams it should be ? 😊

[@penangsarakitchen9891]

A grade of egg would do and dont worry about the weight.

[@intansoffiana7741]

Nak tanya kalau guna resepi ni tapi tambah parmesan cheese boleh? Utk jadikan bangkit cheese?

[@penangsarakitchen9891]

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.

[@rubiyatulshima9453]

Cik.. Gula halus tu cik pakai gula yg dikisar atau gula aising

[@penangsarakitchen9891]

Gula yang dikisar tau ...

[@rubiyatulshima9453]

@@penangsarakitchen9891 baik.. Terima kasih ❤️

[@penangsarakitchen9891]

@@rubiyatulshima9453 sama sama :)

[@saadiahharun1712]

T kasih

[@penangsarakitchen9891]

Sama sama. Buat tau, InsyaAllah jadi!

[@WulanDari-hq7id]

Kalau 1 kg tepung biasa berapa kg dptnya kk

[@penangsarakitchen9891]

Lepas goreng patut dapat 820 gram

[@WulanDari-hq7id]

Oh gitu kk, terima kasih kk

[@Dillysus]

How do you do the red dot on top?

[@penangsarakitchen9891]

I use tooth pick and dip inside red food colouring and make a dot on kueh bangkit !

[@Dillysus]

@@penangsarakitchen9891 ohh!! Thanks!! :D

[@penangsarakitchen9891]

@@Dillysus you are most welcome

[@kusliawati3004]

Klu tepung yang sudah dsangrai dan di simpan esok hari baru d pakai bisa gak sis

[@penangsarakitchen9891]

Boleh juga gitu tapi sebaikny cuma sejukkan 2 jam

[@kusliawati3004]

Maaf . soalnya hri ini gak terkejar . terima kasih penjelasannya .

[@kusliawati3004]

Menjadi sis Kuehny terima kasih resepny

[@siewwai4592]

请问粉不用炒的方式，用烤可以吗？

[@penangsarakitchen9891]

可以的 100-110° 烤 1.5小时。 但是炒的我们可以看到粉的texture , 比较容易控制。

[@siewwai4592]

@@penangsarakitchen9891 Tnx for reply

[@siewwai4592]

还有coconut cream需要放冰箱隔夜才使用吗？

[@penangsarakitchen9891]

Coconut cream 不必放冰箱。 可以直接拿来用了。

[@alicetan413]

Can I use tapioca flour instead of sago

[@penangsarakitchen9891]

You can but the result will not be melt in the mouth and it is heavy a bit and not light. Sago flour will really make it melt in the mouth!

[@suswanti6953]

Bagaimana kalau pke santan bubuk bisa nggak Bu?

[@penangsarakitchen9891]

Bisa tapi mesti dicampur air dahulu dan jadikan ia sama sukatan seperti jumlah santan krin

[@hayunahayuna7282]

Taruh warna merah tu selepas kuih d bakar atau sebelum d bakar ?

[@penangsarakitchen9891]

Taruh selepas dibakar tau ! 😊

[@hayunahayuna7282]

@@penangsarakitchen9891 Owh.... Trimakasih

[@penangsarakitchen9891]

@@hayunahayuna7282 sama sama ! Ramai dah buat tau dan they are happy

[@hayunahayuna7282]

@@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. ❤

[@penangsarakitchen9891]

@@hayunahayuna7282 InsyaAllah buat tau sebab ramai dah buat dan jadi !

[@veronong77ify]

Why I bake, it becomes biggee

[@penangsarakitchen9891]

It sud be double the original size because … it is kuih bangkit! Rise Cookies … than only it will be crispy and melt in your mouth. But make sure you don’t add any baking powder.

[@veronong77ify]

But the pattern has changed...the flower pattern is not there..is it normal..I did not add baking powder. Is icing sugar the same as powdered sugar?