Melt-In-Your-Mouth Thai Coconut Cookies (kanom ping)

[@PailinsKitchen]

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!

[@DrSowmyaSuryanarayana]

What can I add instead of egg please? Thank you

[@rinahana5448]

Can I use coconut which is in boxes... Not fresh coconut

[@Gmolina251]

Can i use regular Milk??

[@amandamckay8147]

Can you use coconut sugar instead of regular sugar?

[@kakapokiwi2247]

Yes, what can you use as an egg substitute?

[@MsKScreations]

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!

[@axellehack583]

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

[@dm76356]

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!!

[@makgully757]

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!

[@jenniev7345]

makgully thank you so much!!!

[@jolo6539]

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!

[@icequ1211]

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!

[@LuxurioMusic]

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.

[@geniecaringal986]

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

[@AnomieTrain]

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!

[@deenora596]

I love these! I grew up on this in brunei!

[@thedang4phim]

This cookie remind me about my childhood. I am going give it a try for my kids. Wish me luck.

[@sweetpuppy120489]

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!

[@nimbnajj2658]

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.😊❣

[@stephanietan8979]

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?

[@oxoelfoxo]

@@stephanietan8979 did you try them again? i would guess too little water

[@ymasea25]

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.

[@zinnatrahana8690]

i loved that u made all cookie tiny in size...i loved it...

[@moren1643]

ทั้งสวยทั้งเก่ง ชอบสำเนียงมากค่ะ ขอบคุณสำหรับสูตร จะลองทำตามนะคะ

[@Sebastopolmark]

Looks like a winner. Off to the Asian store for a pandan leaf & tapioca starch. Thanks!!

[@bigtallslim]

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

[@voradaK]

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!!

[@ksvdrithfamily]

Thanks for your sharing 🙏🙏🥰🥰

[@nensisalti3213]

Hello, Pailin. Here in Indonesia we call this cookies "kue bangket or kue rentak" it's amazing we have a similar traditional cookies.🙂

[@user-ki6hu5tj5v]

Daerah mana kak?

[@ailawil89]

Not a big fan of the texture myself but the taste is great. Adam's grammar check is on point.

[@nancynguyen7188]

Thanks for your recipes! I made it; tasted amazing., everyone liked them so much

[@AS-hf8mz]

Nice recipe I will try for sure. Just one question why is egg used in this recipe. Is there egg substitute I can use.

[@vforvictory888]

Baking in the oven now but already smell so good. Hope the little balls will come out right.

[@paulthunyawilaiporn671]

วันนี้ได้ลองทำกับลุกสาวพี่ สนุกสนานกันมาก สีสันน่ารัก รสชาติก้ออร่อย ทำให้หายคิดถึงเมืองไทยได้สักนิดคะ

[@user-kx6mv8qc8h]

Wow!!!! Какая же ты красивая!!!!!!

[@dustbunnies8973]

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.

[@shakthissimplekitchen8035]

Looks colourful and delicious.I'll try.

[@berylsu168]

True. Very additive. Cannot stop eating.

[@lenabl6388]

Made them today. Got them right from the first time. Love them!!!

[@justaddmusclecom]

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.

[@myssdaisy2009]

I can't believe I just saw this recipe!! I have everything to make these kamon!!

[@tanyaas6215]

Already tried this today, it turned out fantastic !!

[@cuplisa15]

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..

[@suryadidjasman319]

Thank you!

[@warrenratte9581]

ohh god i love these!!!!!!!!!!

[@thivo9254]

i m going to try this recipe today .yeah yeah! thanks Pai

[@nhokonhokopuala]

I really, reaaallyyy like Thai food❤️😍

[@fatimaisra9143]

I have coconut cream (the ingredients are coconut milk, milk, and sugar) Can i use that?

[@kwancharuchinda7127]

I super love your accent!!!

[@benjamincefkin2012]

Hello P'Pai! Just a little factoid, kanom ping is likely of Portuguese origin (or Luso-Asian, to be more correct), which is why they're baked. Portuguese speaking people living in Thailand wanted to make their own cultural desserts, but some ingredients weren't readily available, so they supplemented flour for things like tapioca starch and marzipan for things like mung bean paste, and voila, we have a bunch of modern Thai desserts!

[@PailinsKitchen]

Fascinating! Thanks!

[@patricenoija2839]

Was that probably why Indonesian could use either sago or tapioca flour for this same recipe(this probably the same reason in the history they pretty much trying to get the most similar flour depends on which flour available locally). Portuguese was also in Indonesia during the time of spices trade so this explanation help me understand.

[@patricenoija2839]

@@PailinsKitchen Pailin your recipe seems to have the best method tho, I will def need to try it soon. Thank you

[@johnpeterson4651]

My god. She’s BEAUTIFUL.

[@linaayona5192]

I love it

[@mintybird4196]

I used to eat these all the time as a kid! We call them banh men duon in Vietnamese.

[@Miss_cin2]

Is kind of similar to kueh bangkit, just different method

[@kocatzch.643]

หน้าตาน่ารักกว่าหนมผิงที่เคยเจอ เข้ากับยุคสมัย ชอบๆมากๆเลย ขอบคุณค่ะ

[@kocatzch.643]

ได้ฝึกอังกฤษไปในตัว เพราะพี่พูดเสียงชัดดีมาก ฟังง่ายด้วย

[@meyly973]

I love your recipes thanks

[@mochathemaltesedog]

Thanks for sharing! I made these but they turned out really hard 😟 does anyone know why?

[@PailinsKitchen]

Hi Adam here - did you follow the recipe exactly? hot-thai-kitchen.com/kanom-ping/ Cheers!

[@AussieAngeS]

Those look really cute. I'd love to make these

[@siewguatlim1953]

Tried it and it's very tasty...just like the old traditional Malaysian kuih bangkit

[@TheCotzi]

It looks more like Drying instead of bakeing to me but still looks fantastic will try it for sure

[@stephaniesosna8213]

I only have pandan extract (and ube extract), I'm going to try using them 🤞

[@sweetsacrifice77]

!! This reminds me so much of tamago boro, which I grew up eating!

[@TomoyaKun100]

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

[@bhavanisri8515]

Hi what can I replace eggs yolk withbplzzz

[@michellelim4700]

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 :)

[@ubecake4167]

did u try it? how’d it turn out if u did?

[@kaylakthulhu8623]

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!

[@quixote1814]

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!

[@GreenLifeInDublin]

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 ☺

[@sarinhahlady4966]

Receita, por favor. (Portuguese - Brazil)

[@adamthehtkminion6750]

Hi! It's above under "Show More". Dom dia! Adam

[@jordannemaris]

We have something similar in the PH. it's called puto seko.

[@juliabmangaliag1988]

Right puto seko my late mother love it.

[@daveruji5212]

น่าทานมากๆค่ะ ขอบคุณมากนะคะ 😋

[@GangstaSaxobeat]

We Vietnamese have the same thing but mostly white. They're called "bánh men" I never knew Viet and Thai cuisine have so much in common.

[@phanphan7728]

Kiet Pham maybe this cookies comes to VN from Thailand LOL

[@kimookN]

Kiet Pham actually it was influenced by the Portuguese cuisine.

[@vedarthdeshmukh1170]

I tried it but was too hard to eat. But tastes like heaven

[@AndreaPaddeu]

Does the potato starch work as well?

[@MoniqueR710]

I think this is similar to puto seko. A round white cookie from the Philippines.

[@maxa.8651]

I think so too.

[@ShoroukA]

Definitely trying these!

[@bcteo5419]

.

[@JustAgirly0]

I used coconut liquid.... And the batter is very liquidy idk what to do

[@PailinsKitchen]

Hi Adam here and the recipe calls for coconut milk ... see hot-thai-kitchen.com/kanom-ping/ Cheers and good luck! Adam

[@AwesomeK285]

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

[@aprilasaffana2679]

I loveeee the way you speak 💙

[@susieli7300]

can I make without egg

[@jenniev7345]

Hi! Please respond ASAP! Is there anything I can substitute the egg and coconut milk for? Can I use rice milk instead?

[@chayapooviah7650]

It looks excellent... can we use corn flour instead of tapioca starch?? Thank you...

[@happydee9362]

Can we substitute egg with egg replacer for vegan version? Will it come out the same taste?

[@badzlinalizzy1973]

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

[@edwinboone1247]

Badzlina Lizzy You can just use it, it is used as flour (So it's aPouder).

[@badzlinalizzy1973]

Edwin boone ok thankyou Edwin

[@MiCa-zd8iq]

No need to add yeast ? Thanks

[@AdamHotThaiKitchen]

Hi! For full details the recipe is linked below the video. Cheers! Adam

[@cruellacinderella]

Thank you for the Gluten free recipe!!!!!! I can treat my sweet tooth :)

[@priscapoinen9816]

Looks yummy...i will definetely try... Can i use any brand of canned coconut milk?

[@faeriarose1948]

ชอบจังเลยค่ะ ได้ฝึกภาษาไปในตัว

[@priscillajoseph765]

A lovely treat, this looks easy enough for kids to get stuck in with a little adult help, do you think?

[@aliyaaify]

Thanks you lovely lady for this nice cookie recipes,if we don't have pandan leaves what can replace?

[@lifairchild8884]

I bought the coconut milk in milk carton. It didn’t thicken up like yours.the dough didn’t hold together well either. Then I realize the coconut milk you used is the one in the can?

[@da-chan1825]

Is it possible to use Xylitol instead of Sugar? Tnx =)

[@fidougovinden1659]

Hi can i make it without eggs

[@htetlinaung8429]

Can we colour the dough. Without food colouring and with mashed taro . PLEASE REPLY.i'll be hoping for you to reply.

[@wongteckhee6876]

😉 😅 ...got a grammar teacher there at the same time....lol..... ...love yr cookies....yummy....👍

[@Rimasyamlan]

surely gonna try this!!!😉

[@SrslyAnnoyed]

Can you use a different flavoring without losing the integrity of the cookie? I'm just not sure if I can find pandan leaf here because everything in Chinatown is written in Chinese...and I don't read it very well LOL Like either a natural or essence of mango?

[@bp3382]

SrslyAnnoyed Yes, you can!

[@MsKScreations]

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.

[@ashs7066]

If it is hard, its too much of the flour

[@saraninaismail2908]

Hi dear, I am making your coconut cookies now but I mistakenly purchase coconut cream extract instead. Is that okay instead of coconut milk?

[@aliwan2007]

Hi what a wonderful recipe 👍👍👏👏 One question, how long can you keep it? And what is better, a can or plastic bag? I hope, you can give me an answer 😀 ! Gabi, greetings from Germany

[@bend.6091]

Not Ms. Pai but I hope my answer helps. (If you need to ask her directly, according to her words above, go to instagram, FB, or twitter) For how long -- months. But you have to figure how months for yourself. This cookie is like all baked dessert. As time goes, they became less and less crunchy. For storage -- no idea. I mean both are fine. Just choose the one with air-proof. The more the better. Hope this helps. Have a good day.

[@eykacynthiaasmara]

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.

[@germanthaitogo7797]

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 ?

[@bannguyen5057]

Can you give me the measurements of each ingredient of this recipe? Thank

[@yasminshamji6421]

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??

[@vanleem.l5278]

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

[@lylehuyen8979]

well my turned out into a macaron-like cookies, i guess i had too much liquids in mine. But seriously it was so hard to knead the dough, as they get dry as a Savannah desert, taste like it too :o the driest cookie i ever ate, taste good though !

[@adilaahamed960]

What can I substitute with pandan leaves?

[@vforvictory888]

She said vanilla extract

[@Keeper_of_Terris]

hey i tried to make this with flax eggs and they came out really flat and hard so came out ok i think it needed to be dryer i will try again